Instructions: Simmer the meat in water to cover, together with the salt, until tender. Remove and slice the meat in 1/2-inch by 3/4-inch cubes. Set aside 4 cups of the broth.

Heat the oil and fry the spice-paste until fragrant. Add the meat and stir it around until the spices are well-mixed with the meat. Add the broth.

Let it come to a boil, then add the chayotes, spring onions, minced parsley and tamarind water. Serve with fried onions/shallots scattered on top.

This recipe yields 3 to 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.