Stir fry Buddha's palm squash and glass noodles - Featured in Group Recipes

I started to like Buddha?spalm squash after a trip with the family to Cameron Highlands 2 years ago to visit my god son-in-law.  He took us up the hill to a vegetable farm where there were lots of Buddha?spalm squash (Chayote Salad). The owner of the farm was so generous and gave us more than 10 squashes for free.  After we returned home from Cameron, my mum started to cook this squash in many variation and one of them is to stir fry with glass noodles, dried shrimps and topped with crispy tiny anchovies.  This is so good especially when the glass noodles soaked up all the broth.  For those who is curious to know why this squash is given its name, it is because it resembles the Buddha?s palm when in medidation.  By the way, the medicinal properties of Buddha Palm Squash are well-known in Chinese food lore as able to clear coughs, chest infections, and urinary tract infections. Interesting right?

Ingredients:

1 whole Buddha?s palm squash (about 200gm) ? peel skin and jullien

50 gm glass noodles (

¼ cup tiny anchovies

¼ cup dried shrimps

2 tb vegetable oil

½ cup vegetable oil to fry tiny anchovies

1 tb chopped garlic

1 bullion chicken stock

½ ts thick black sauce

1 cup water

white pepper to taste

Method:

Deep fry tiny anchovies till golden brown, drain oil and set aside. Soak dried shrimps in luke warm water for about 15 mins. Drain the dried shrimps but save the water and set aside. Heat 2 tb oil in wok and fry garlic till fragrant. Add dried shrimps and fry till a little brown then add Buddha?s palm squash and stir fry for 2 mins.  Add glass noodles, thick black sauce and 1 cup of water and the water from soaking the dried shrimps.  Lower heat and add chicken stock and let it simmer till squash is limp and glass noodle is soft.  Add white pepper to taste. Add in the fried tiny anchovies and mix well before serving.

Many people wonders how the Buddha's palm squash looks like.  Here is picture of it: