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GINISANG PECHAY
Pinoy Style
INGREDIENTS
- 1/2 kilo ground lean beef or pork
- 1/2 kilo pechay, thoroughly washed
- 3 cloves garlic, minced
- 2 pcs medium sized potatoes, cut in small cubes
- 2 pcs small sized red bell pepper, sliced diagonally
- 1 medium sized onion, chopped
- 1/2 cup water
- 2 Tbsp fish sauce
- 1/4 cup garlic chives, chopped
- 3 Tbsp Canola oil
- salt and pepper to taste
HOW TO COOK GINISANG PECHAY
- Wash and clean the Pechay, then trim and chop the stalks and the leaf parts must be separated.
- In a large pan put in and saute garlic in Canola oil until light brown.
- Add onion and saute until translucent then add the ground beef and little salt, when the beef is already brown add potatoes, saute for 2 minutes.
- Add water and fish sauce. Bring to a boil, when it���������������������������s boiling reduce the heat to medium low then add the bell pepper.
- Cover and simmer for about 10 minutes or until the meat is tender.
- Season with salt and pepper to suit your taste.
- Add Pechay stalks and simmer for about 1 minute.
- Add chives, leaf part of pechay. Simmer for 2 more minutes.
- Remove from heat then serve with hot rice and Daing na Bangus.