GINATAANG TALONG AT PECHAY WITH PRITO
Prep time: 20 minutes
Cooking time: 10 minutes
Serves: 4 with steamed rice
2 large Chinese eggplant cut into thick bias cut (2 cm)
5 sprigs of pechay
4 tbsp cooking oil
1 large onion, peeled and chopped
3 knobs ginger, peeled and sliced thinly into strips
8 cloves garlic, minced
1 can coconut milk
salt and pepper
1 large Cubenell or Banana peppers, sliced
4 pcs medium size fried fish (any) cut into large pieces
Pre heat oil and saute onions and ginger for 3 minutes until limp and fragrant.
Add garlic and cook for 30 seconds.
Add coconu millk and boil for 2 minutes.
Season with salt and peppe and fish sauce.
Add eggplant,cover and cook for 3 minutes.
Uncover and add sili.
Continue to cook for another 3 minute until eggplants are soft.
Uncover and add pechay and top with fish.
Add chopped red bell pepper for garnish.
Cover and cook for 2 minutes using low heat until pechay are steamed.
Serve with Steamed rice.
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