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.

3 Responses to “PINOY RELLENONG GULAY”

  1. exactly what an amazing post that possess actually arrive through. It gives the information which i was really searching for the actual past week and I’m truly satisfied with this publish. Require much more like this. a person.

    Reply to this comment
  2. michael ocampo

    Jul 08. 2010

    the taste is so good. thanks 4 the recipe.

    Reply to this comment
  3. sarah

    Dec 03. 2010

    which one did u try? with gata or fried?

    Reply to this comment

Leave a Reply