Tag Archives: pechay

Puchero a la Perlita, my mom’s puchero recipe

The name is my mom’s because she thought me her own version of puchero, and I’m quite satisfied with it that I didn’t bother looking for other versions.

I like puchero because it has everything in it. It has protein, vegetables, and fruits. It’s filling but at the same time, you won’t feel guilty because it’s a fairly healthy dish.

My mom doesn’t put artificial coloring because my sister doesn’t like the taste of food color and or achuete. So we really just rely on tomatoes. We actually use both the fresh tomatoes and a couple of spoonfuls of tomato sauce.

I have to warn you, I don’t put water in my puchero. The sauce will come from your tomatoes, vegetables and your protein. I use either pork or chicken. Sometimes I combine both, just because I’m really not fond of pork in my puchero but my dad and sister love it so much.

Ingredients:

1 Kilo Pork (you can use either ribs or liempo. Just make sure there’s some fat to it)
**same amount for chicken, and when it comes to parts, any part of the chicken will do.
1 regular size cabbage (cut into 8 parts)
3 bundles of Bok Choy or Pechay (make sure to clean them properly)
1 bundle of Beans
3 pieces medium size tomatoes (cut into 4 parts)
1 medium size potato (cut into cubes)
3 regular size Saba Banana (cut into 1/3 inch)
A few table spoons of Tomato sauce
Garlic, oil, salt and pepper

Note: This might look daunting because of the number of ingredients involved, but it’s really worth the taste.

Procedure:

Fry your potatoes and bananas first, just enough until they soften up. Set aside. Then, sauté your protein in garlic, tomatoes, and oil. While doing that, splash a little fish sauce. Keep your heat on medium and let it simmer for a few minutes. If you’re combining chicken and pork, cut your pork a little bit smaller than that of your chicken because chicken cooks faster than pork. You don’t want to end up with pulled chicken and pork instead of puchero. This process usually takes 15-20 minutes. Then, add your vegetables. Add first the vegetables that take a while to cook, then your cooked potatoes and bananas. Try adding one tablespoon of tomato sauce at a time until you’re able to achieve the color you want. Simmer again for a few minutes, or until the vegetables are cooked. As for seasoning, try not to overdo it, especially on pepper. Since you already added fish sauce in the beginning, taste your dish first before adding more.

This post was written by Rita Salonga.

 

 

How to cook Kare-Kare

Kare-Kare recipeKare-Kare is one of my all-time favorite dishes. I can eat it everyday without getting bored or wanting anything else. What’s not to love about it? It has vegetables, peanut butter and oxtail. Though when we choose to make some at home, we opt to use Pata (pig’s leg) because oxtail takes a while to cook, not to mention quite expensive.

Since I’m only home on the weekends, we see to it that we prepare dishes that our family will enjoy. Hence, on one weekend, we made Kare-Kare. My sister has her own bagoong because she doesn’t like the kind that’s being purchased in ordinary markets. But I always believed that it’s really up to you on how you cook your bagoong. That way, you could make it to your own taste and liking.

Here’s my family’s own version of Kare-Kare.

Ingredients

1kb Pata (cut into smaller portions)
Pechay
String beans
Eggplant
Peanut butter
Garlic, a cup of water, salt (fish sauce if you want)
Powdered atsuete (half a teaspoon will do, just to add color)

Procedure

My family's Kare-Kare recipeHeat the pan with a few table spoons of cooking oil. Saute the pata in garlic and atsuete powder. If you don’t want to use atsuete, then you can omit that. Put the cup of water and let the meat simmer until it’s tender. Halfway through the cooking process, put in the string beans, since they will take time to cook. When the meat and string beans are tender, put in the peanut butter. On this I can’t be specific because the amount of peanut butter is really up to your taste. Some people like a lot of peanut butter, while others would opt for a milder taste. I suggest you take a separate bowl, get some sauce from your dish, then mix a few teaspoons of peanut butter. You can always add if you think you need more.

After adding the peanut butter, you can add in the pechay and eggplant. Salt or fish sauce is necessary but you DON’T need to put a lot, since you’ll be using bagoong later. I just want you to season it well because food spoils easily when they’re not seasoned right. Let it simmer for a few minutes, or until the eggplants are cooked, then you can serve it with white rice. If you’re on a diet, then maybe half a cup or rice will do?

Enjoy!!!

This post was written by Rita Salonga.