Simmer the meat in water to cover, together with the salt, until tender. Remove and slice the meat in 1/2-inch by 3/4-inch cubes. Set aside 4 cups of the broth.

Heat the oil and fry the spice-paste until fragrant. Add the meat and stir it around until the spices 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.

This recipe yields 3 to 4 servings.