Ginisang Pechay

Ginisang Pechay
Ginisang Pechay. I like the taste of pechay. It is added to nilaga, pochero or even to karekare just to name of the many dishes that adding this vegetable will give the dish a distinctive flavor of vegetable. Here is the popular simple ginisa dish that I use to cook when ever fresh harvest is available.


Ingredients:

4 large bundle pechay, cut crosswise into thin strips
150 g. pork, diced
200 g. small size shrimp
1/2 head garlic, minced
1 medium size onion, chopped
2 medium size tomato, chopped
1/2 c. patis


Cooking procedure:

Wash vegetables and drain pechay, cut crosswise into thin strips, separate the stalks from the green leafy part. In a sauce pan, sauté garlic, onion and tomato. Add pork stir cook until pork changes to light brown, add patis and continue to cook for another 3-5 minutes. Add in shrimp and continue to stir cook for a minute. Add 4 cups of water simmer for about 5-10 minutes. Add pechay stalks first and after 2-3 minutes the leafy part simmer for another 3-5 minutes or until vegetables are cooked.

Comments

  1. AnonymousMarch 7, 2010 at 5:09 PM

    san banda po papasok ung shrimp d2? thanx po

    ReplyDelete
  2. ut-manMarch 7, 2010 at 5:28 PM

    To anonymous, pagkatapos maguisa ang pork puwede ng ilagay ang shrimp.Pasensya na at nakaligtaan palang i-mention sa cooking procedure.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more