Tuesday, July 01, 2008

"Ginisang Pechay" (Chinese White Cabbage Saute)

  • 2 tbsps cooking oil
  • 3 cloves garlic, finely minced
  • 1 medium (35 grams) red onion, halved & sliced thinly
  • 1 large (50 grams) red ripe tomato, halved & sliced thinly
  • 100 grams lean ground pork
  • 1/4 tsp grpund black pepper
  • 2 tbsps fish sauce
  • 1/4 kilo Chinese white cabbage (pechay tagalog), sliced
  • 1/2 cup of water


In a pan or kawali, heat oil over medium-high fire. Add garlic saute until golden brown. Follow with onion and tomato. Cook until limp. Put the ground pork, ground black pepper and fish sauce. Stir-fry until ground pork separates. Cook until aromatic or until all liquid evaporates.

Add the Chinese white cabbage and water. Mix. Cover. Cook until done, that's about a minute.

Serve with rice and fried fish.

1 comment:

spiCes said...

now, this is what i will cook for tonight! hey, come visit my site and join LasangPinoy, Sundays! it's a weekly food photoblogging meme...all details are found here at spiCes