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.
Servings 3
Ingredients
- 2 chayote squash
- 1 medium carrot
Crushed peanut sprinkle/dip
- 4 Tbsp unsalted roasted peanut
- 2 Tbsp roasted sesame
- 1 tsp sea salt
Instructions
- 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.
Crushed peanut
- 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.