PINOY RELLENONG GULAY

FILIPINO RECIPE ~ RELLENONG GULAY ~

PINOY RELLENONG GULAY INGREDIENTS

2 tbsps. oil
1 tbsp minced garlic
2 medium size onions, chopped
1 piece sayote, diced
100 grams pechay (separate stems from leaves)
50 grams sitaw, diced
50 grams toge, cleansed
2 tbsps. oyster sauce
Gata from 3 coconuts

PINOY RELLENONG GULAY PROCEDURE

• Heat oil then saute the garlic and onions. Add sayote, chopped pechay stems, sitaw, toge and oyster sauce. Cook until almost done.

• Prepare the pechay leaves. Dip the leaves in hot water to warm them then dry with a towel.

• Place some filling at the center of each leaf then wrap to enclose.

COOK THE STUFFED PECHAY IN ANY OF THE FOLLOWING WAYS:

• In a wok, steam the stuffed pechay in a little amount of oyster sauce and water until done.

• Cook the stuffed pechay in gata until tender.

• Fry the stuffed pechay until done.