Skip to main content

Ginisang Sayote, Talbos ng Kamote at Giniling

When there's fried or grilled meat or seafood, a vegetable side dish is often its partner on the table.


There are lots of veggie side dishes in my blog - Okra-Kamote Ensalada, Apan-apan, Kamote Tops with Salted Egg Sauce, Adobong Puso ng Saging and many more.



Here's another simple simple dish that even first time cooks can do in a flash. How about some Ginisang Sayote, Talbos ng Kamote at Giniling?

Here's the simple recipe

Ingredients
  • 1 large sayote
  • 1 bundle kamote tops, washed and "picked"
  • 1 cup ground pork
  • Salt and Pepper to taste
  • 1/2 cup Water
Optional 
  • 1 medium onion, minced
  • 5 cloves garlic, minced
  • Oil for sauteeing
  • Bago-ong, soy sauce, broth cubes as seasoning





Procedure
  1. Wash and peel sayote then cut into thin slices (or whatever suits you)
  2. In a pan, place ground pork then cover and stir occasionally for about 5 minutes until it turns light brown. (You can also saute the ground pork in oil, onion and garlic.)
  3. Add water (and broth cubes if you opt to use) and sliced sayote. Cover and stir occasionally for 4-5 minutes until almost cooked.
  4. Add kamote tops and cover until cooked in 2-3 minutes.
  5. Season with salt and pepper or with bago-ong or soy sauce. 

This recipe is so versatile that it can be made using lots of vegetables. It can also be made via microwave oven. the measurements are just simple guides and you can vary the proportions as well as ingredients to suit your taste. Enjoy!


Labels:

Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:
CLICK FOR MORE INFO or RECIPE...

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata
CLICK FOR MORE INFO or RECIPE...