Boiled chayote squash and carrot with Crushed-peanut
Simple and easy-to-do boiled chayote squash and carrot dipping with crushed peanut. This can be side to any marinate, grill or fry dish.
Crushed peanut sprinkle/dip
unsalted roasted peanut
Peel the skin off chayote squash and carrot, wash and rinse them both repeatedly.
Rub the chayote squash to remove all gooey, then wash and rinse.
Cut into prefer bite size chunks.
Bring a pot of water to boil, add a teaspoon or so of sea salt.
When boil, add carrot chunks then wait about 2-3 minutes later to add chayote chunks.
After 5 minutes, remove pot from heat and transfer to an icy cold water bath to quickly chill. Discard/drain off the water.
Serve these boiled chayote squash and carrot along with some crushed peanut as dipping.
Get some unsalted roasted peanut and crush them: use the bottom of a pot or pound them with a mallet.
In a dry container, add crushed peanut, roasted sesame and some sea salt.
Shake to mix.
This easy mixture can be used as dipping for boiled/steamed vegetable or over
plain cooked rice