Sayote Soup with Red Rice and Malunggay

by Pauline De Mesa
Vegetable | February 22, 2019

Feeling under the weather? This hearty soup made with sayote, malunggay, and red rice will make you feel better in no time. Sayote is also an anti-inflammatory and power packed with immunity-boosting vitamin C. As an added trivia, did you know that the sayote or chayote was brought to the Philippines via Mexico where it was originally planted?  It is a member of the squash family but it is more commonly known as a vegetable pear.

Recipe by Chef Barni Alejandro-Rennebeck
Photographed by Floyd Jhocson of Studio 100
Art direction by Angeli De Rivera

Ingredients :

4 servings
2 tbsp Refined coconut oil
0.25 cup Chopped onion
2 tsp Chopped garlic
2 Tomatoes, roughly chopped
0.5 cup Carrots, chopped
200 g Ground chicken breast
4 cup Chicken broth
2 cup Sayote, peeled and sliced into 1-inch cubes
1 tbsp Fish sauce
0.125 tsp Black pepper
1.5 cup Cooked red rice
1 cup Malunggay leaves

Procedure :

  • 1
    Heat the oil in a non-stick casserole. Sauté the onion, garlic, tomatoes and carrots for two minutes. Add the ground chicken and cook until opaque.
  • 2
    Add the chicken broth, sayote cubes, fish sauce and black pepper. Simmer for 20 minutes.
  • 3
    Stir in the red rice and malunggay leaves. Simmer just until the leaves turn bright green and turn off the heat. Serve hot.