Ginisang Sayote

Ginisang Sayote
Ginisang Sayote. Most Pinoy foods are prepared ginisa especially the vegetables. We prepare most of our food starting with the basic sautéing of aromatics usually garlic, onion, tomato and the more savory ginisa using ginger. Ginisang sayote is no different from my other ginisa vegetable dish. I was at the vegetable market last weekend and the sack of sayote caught my attention. Sayote is not a common vegetable in Abu Dhabi for this reason it’s a bit pricey when compared to other vegetables. It’s been months when I last have sayote, I bought four pieces which cost me double compare to ordinary vegetables. I was graving for that carinderia style ginisang sayote topped with just hibe (dried shrimp) and perhaps some boiled pork. Here is how I cooked it.



4 medium size sayote, cut into strips
1 cup pork, boiled, cut into short strips (optional)
1 cup small size ready to cook shrimp
1/2 head garlic, minced
1 piece shrimp bullion
1 medium size onion, chopped
1 big size tomato, chopped
1/4 cup patis
vegetable oil

Ginisang Sayote - Cooking Procedure

Cooking procedure:

In a sauce pan, sauté garlic, onion and tomato. Add pork and shrimp, stir fry for 1-2 minutes. Add in patis, 1 1/2 cup of water and shrimp bullion, cook for another 2-3 minutes. Add sayote simmer for 5-10 minutes or until the sayote is cooked but firm, correct saltiness if required. Serve hot.


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