PINOY STYLE ~ GINATAANG ISDA SA DAHONG NG PECHAY ~

Wrap fish fillet in pechay leaves and cook in gata or ginger flavored broth for a mouth watering main dish.

PINOY GINATAANG ISDA SA DAHONG NG PECHAY INGREDIENTS
1 kilo labahita fillet
2 tbsps. kalamansi juice
Salt and pepper to taste
3-4 large pechay leaves
2 coconuts
2 tsps. sliced ginger
Chopped kinchay

PINOY GINATAANG ISDA SA DAHONG NG PECHAY PROCEDURE

• Rub the fish with the kalamansi juice, salt and pepper. Wrap in the pechay leaves. Extract kakang gata from the coconuts.

• In a saucepan, simmer the gata together with the ginger. Add the fish. Cook until the fish is tender and the sauce has thickened.

• Serve topped with kinchay.

TIP: The wrapped fish can also be simmered in chicken broth flavored with ginger and sili leaves instead of coconut milk.

PINOY RECIPE ~ SWEET AND SOUR PORK ~

PINOY SWEET AND SOUR PORK INGREDIENTS
350g pork
1 pc egg
1/4 cup all-purpose flour
1 pc each small red and green bell peppers, cut into strips
234g(1 can) DEL monte pineapple chunks drained (reserved syrup)

SAUCE:
1/4 cup DEL monte original blend ketchup
2 tbsp. DEL monte red cane vinegar
5 tbsp. sugar
1/4 tsp. iodized fine salt (or 3/4 tsp iodized rock salt)
2 tbsp. cornstarch dissolved in 1 cup water
pineapple syrup

PINOY SWEET AND SOUR PROCEDURE

• Boil pork in 1 cup water until just tender. Cut into cubes (1-1/2″ x 1-1/2″). Set aside.

• Beat egg. Add flour and 1/2 tsp. iodized rock salt. Mix until smooth. Dip pork in batter mixture. Deep-fry each piece until golden brown. Set aside.

• Combine sauce ingredients. Simmer until thick. Add bell peppers and DEL monte pineapple chunks. Simmer once. Add fried pork.

NOTE: Ready made or bottled sweet and sour sauce (1-1/4 cups) can also be used. Make 5 servings.