Ingredients:
200 gram stew meat water
3 tbs. vegetable oil
2 chayotes, peeled and cubed
2 spring onions, sliced in 1 cm slices
1/4 cup flat-leaved parsley minced
1 tsp. tamarin, dissolved in 1 Tbs. water
1 Tbs. fried onions

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

Methods:
Simmer the meat in water to cover, together with the salt, until tender.  Remove and slice the meat in 1×2 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.