Monday, March 11, 2013


200g small okra
200g sitaw,cut
1 bundle pechay, shredded with the stems
100g small young corn
1 cup malunggay leaves
2 tbsp. cooking oil
2 small onions, chopped
1 tbsp. garlic, crushed
1 tsp. luya, chopped
2 tbsp. vinegar
1 cup fresh coconut milk
Sili (optional)
Salt and pepper to taste
1.Wash all the vegetables and drain in colander.
2. In a sauce pan, add oil and sauté garlic, onions and luya in medium heat.
3. Add young corn, okra and sitaw, cook until bright green.
4. Be careful not to overcook.
5. Add pechay and malunggay, and Worcestershire sauce and vinegar.
7. In a palayok or a sauce pan, boil the coco milk.
8. Stir to avoid curding.
9. Add sili if desired.
10. Once the coco milk becomes oily, pour the milk to the vegetables and slowly blend together.
11. Season to taste salt and pepper.
12. Mix well until the vegetables have the coco milk.
13. Remove from fire. Serve and top with crushed chicharon

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