Tuesday, November 9, 2010

Pork Binagoongan With Baby Pechay

enchie’s kitchen
This afternoon I was just talking business with my mom. It's more of a girl talk, ladies who wants to get into food businesses. One of our main concerns is the over-all presentation, particularly the best design that will represent our mission in the food industry. We plan to sell food that's not only delicious but healthy at the same time. We went through several fitness business cards websites online, we checked computer programs like print shop that offers designs and templates for business cards.

With this entry is a Filipino dish called Pork Binagoongan. I added a little something-something to make it more appetizing.

Lean Pork cut into small strips
1 whole red tomato (cut into quarters)
1 whole onion (chopped)
5 cloves garlic (minced)
2 1/2 to 3 tablespoons shrimp paste
2 tablespoons olive oil
1 tsp sesame oil
2 tablespoons evaporated milk
5-6 pcs. baby pechay
2 green chillis (sliced in the middle)
Pinch of pepper
1 cup water
note: you can replace Pechay with Bok Choy or Chinese Cabbage

How To:
In a pan, saute garlic until golden brown.
Add onions and tomatoes. Stir for a few seconds.
Add the lean pork and shrimp paste, stir again for a few seconds.
Add 1 c water. Wait until meat is all tender. Add water if necessary.
Add the evaporated milk and 1 tsp sesame oil. Keep stirring.
Add baby Pechay. Stir again for a few seconds.
Add pepper and chilli. Stir for a few seconds, then serve.

Servings: 3-4
Post a Comment