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.


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.


Anonymous said...

san banda po papasok ung shrimp d2? thanx po

ut-man said...

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


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