• 200 gram stew meat water
• 3 tbs. vegetable oil
• 2 chayotes, peeled and cubed
• 2 spring onions, sliced in 1 cm slices
• ¼ cup flat-leaved parsley minced
• 1 tsp. tamarind, dissolved in 1 Tbs. water
• 1 Tbs. fried onions

Spice Paste

• 10 red chilies
• 4 cloves garlic
• 2 candlenuts
• 1 cm fresh ginger
• ¼ tsp ground pepper
• 1 tbs dried shrimp, soaked briefly in hot water and drained
• salt to taste

• Simmer the meat in water to cover, together with the salt, until tender.  Remove and slice the meat in 1x2 cm cubes.   Set aside 1 Liter of the broth.
• Heat the oil and fry the spice-paste until fragrant.  Add the meat and stir it around until the spice 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.

Makes 3-4 servings.