Je Tries to Cook: Ginisang Pechay

Published on September 07, 2014

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The Kolokoy Household only eats fish or vegetables for dinner. We stick to this kind of diet except for very special occasions. I was having second thoughts in sharing this recipe because I was thinking that this is “too easy” for most of my readers. But I figured that a lot of working wives/moms are always on the lookout for easy-to-cook meals. This is actually perfect if you arrived late from work, and you need something very fast to prepare.


INGREDIENTS:

DSC_1856 minced garlic
1 medium-sized onion, chopped
2 medium-sized tomatoes, chopped
cooking oil
500 grams pechay, chopped
200 grams ground pork
3-4 tbsp. patis
1 cup water
pepper
MSG (optional)


DIRECTIONS:

1. In a heated pan, sauté the onions. Once the onions turn translucent, add in the garlic.

2. Add the patis (fish sauce) followed by the ground pork.

3. Once the ground pork is brown, add in the tomatoes.

4. As soon as the tomatoes soften, pour in the water. Let it simmer for 5 minutes.

5. Add the pechay. I intentionally separated the white part from the green part because the white part takes a bit longer to cook. Add the white part, and cover the pan. After 2 minutes, add in the green part.

6. Put a dash of pepper and MSG (optional). Cover the pan and turn off the heat after 1 minute.

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You may wish to lessen the amount of water you put. I put 1 cup of water since Papa and Boyet want to sip the soup.

Tip: What we usually do at home is to cook the ground pork in advance. We cook one big batch of ground pork, and store it in the freezer. We then just thaw it when we use it for sautéed dishes. It saves a lot of time! And gas, too! =)

Easy, right?! =)

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