Duration 9:43

How to cook Ginisang Pechay (Tagalog)

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Published 28 Apr 2019

FACEBOOK: https://www.facebook.com/Queenkitchen20/?eid=ARAl_bb5ezuQJmVTdoxmh9NFIiCHzMJU_nNAf6eBQI2FPOEXYgkGlwLXfB-bArhLCzg2quZZnuKDKNyO&timeline_context_item_type=intro_card_work&timeline_context_item_source=1751021286&fref=tag YOUTUBE: /channel/UCCXn1xpTmS2xEvEWNUvCpzw?view_as=subscriber INSTRAGRAM: https://www.instagram.com/queens_kitchen20/ How to cook Ginisang Pechay INGREDIENTS -8 to 9 tali of Pechay( clean and chopped) -1/4 kilo ground meat - 1 medium size onion dice -1 head garlic mince -1 1/2 tsp black pepper or less depending on your taste -1/4 cup water -3 small size tomato slice -2 tbsp cooking oil -1 pork cubes INSTRUCTIONS 1. put some cooking oil in the wok or pan then saute the onion, garlic and Tomato for about two minutes. 2.Add the ground meat and saute it for 3 to 5 minutes until the pork is cooked also put the pork cubes ,some pepper and alittle water. 3.Put the steam of the pechay and let it cook for 2 minutes until the color change (Not overcooked) 4.Add the Pechay leaves and let it simmer for 3 to 5 minutes until the leaves are cooked. 5. I added a little black pepper but that is optional. 6. Serve it with rice and fried fish.

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