I just cooked pechay soup for dinner. It was a good timing to cook this dish because someone in the family requested for it. I used fan-shaped pechay leaves instead of long ones. Here's the recipe I'd like to share:
Ingredients:
2 cloves garlic, crushed
1 small onion, sliced
2 small tomatoes sliced
a bunch of medium size fan-shaped pechay leaves, sliced into half
1/4 cup ground pork
1 tablespoon Worcestershire sauce
2 cups of water
1/4 cup of misua
salt and pepper to taste
Procedure:
Saute garlic, onion and tomatoes until they change in color. Add ground pork and cook until it turns brown. Add pechay leaves and cook until the leaves and stalks are wilted. Add Worcestershire sauce, salt and pepper. Cook for 1 minute before adding water. Include misua and stir while the soup boils. Simmer for 3 minutes. Serve hot or with plain rice.
* You may include your favorite seasoning to add flavor to the soup.
Ingredients:
2 cloves garlic, crushed
1 small onion, sliced
2 small tomatoes sliced
a bunch of medium size fan-shaped pechay leaves, sliced into half
1/4 cup ground pork
1 tablespoon Worcestershire sauce
2 cups of water
1/4 cup of misua
salt and pepper to taste
Procedure:
Saute garlic, onion and tomatoes until they change in color. Add ground pork and cook until it turns brown. Add pechay leaves and cook until the leaves and stalks are wilted. Add Worcestershire sauce, salt and pepper. Cook for 1 minute before adding water. Include misua and stir while the soup boils. Simmer for 3 minutes. Serve hot or with plain rice.
* You may include your favorite seasoning to add flavor to the soup.