Bicol’s Pride

May 14, 2008 | By carol In Recipes, Filipino Dish Recipes |

Bicol's Pride

Ingredients:

400 grams large pechay, stems cut-off and set aside
1 piece young coconut, meat shredded
200 grams pork liempo, cut into thin strips
300 grams squash, finely grated
4 cloves garlic, crushed
1 piece medium onion, chopped
1/2 cup coconut cream (first extraction)
1 cup thin coconut milk (second extraction)
1 pouch (115 grams) Del Monte Original Style Tomato Sauce
2 to 3 piece siling labuyo, crushed

Procedure:

Cover bottom of casserole with pechay stems. Set aside. Combine the next 5 ingredients thoroughly. Add 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt). Wrap every 3 tablespoons of mixture in pechay leaves. Arrange on top of pechay stems. Add excess pechay leaves and siling labuyo. Pour in thin coconut milk. Simmer, uncovered, for 10 minutes. Mix together Del Monte Tomato Sauce and coconut cream. Add to the dish. Season with salt to taste. Simmer for another 10 minutes. Makes 7 servings.

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