Ginisang Pechay at Tokwa

Jul 6, 2009

Cooking for the hypertensive husband is going to be a challenge. He was told to eat more vegetables and fish and cut on the meat. So now, I am going to cook meatless vegetables and fish and my first dish is this Ginisang Pechay at Tokwa. I have a confession, this is not really that healthy because the Tokwa was deep fried. Oh well. Let me know how make this a more healthier dish please.

Cooking this Ginisang Pechay at Tokwa is really very easy.

1. Deep fry the Tokwa and cut into cubes. Set aside.
2. Saute garlic, onions and tomato. Then add the cubed Tokwa.
3. Add the Pechay and a little water, and season to taste.
4. Simmer for 2 minutes and you're done!

Of course, you can add some meat if you want, or add some meat stock instead of water. You can even use oyster sauce or Patis as seasoning.

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