Ginisang Pechay with Oyster Sauce

Looking for a quick and easy vegetable dish? Try this Ginisang Pechay with Oyster Sauce! It’s nutritious, economical, and you can whip it up in no time at all. The perfect no-fuss weekday meal for the whole family!

Ginisang Pechay with Oyster Sauce

Pechay is a staple ingredient in Filipino cooking, but it’s more often relegated to the supporting role than the star of the show. In this recipe, this lowly vegetable is given the spotlight.

Ginisang Pechay with oyster sauce and ground pork is a simple vegetable dish you’d want on your meal rotation. It’s ready in minutes with easy-to-find ingredients yet turns out full of flavor and good-for-you nutrients.

Ginisang Pechay with Oyster Sauce

What is Pechay

Pechay is a type of Chinese cabbage belonging to the Cheninsis cultivar. It has dark green leaf blades and a lighter rounded bottom with a mildly bitter taste.

The leafy vegetable is a common ingredient in Southeast Asian cuisine and is widely used in the Philippines in soups, stews, and stir-fries.

Pechay vs Bok Choy

They’re often regarded as the same vegetable, but there is a slight difference in appearance. The stem of Shanghai bok choy is green and wider while the pechay is white and thinner. They can be used interchangeably in recipes.

Ginisang Pechay with Oyster Sauce

How to prepare pechay

  1. Choose pechay with bright green leaves and firm stalks with no signs of wilting or bruising.
  2. Cut about half an inch of the stem and discard.
  3. Wash the leaves and stalks under cold running water or soak in a large bowl of cold water to rid of dirt and grime. Drain well.
  4. Cut the sturdier stalks from the leaves and place in a separate bowl. They’ll be added first to the pot to ensure even cooking.


Quick Tips

  • This recipe uses ground pork, but you can also use ground beef or chicken. You can also substitute diced pork belly or shrimp for a switch in flavor.
  • For a vegan version, use fried tofu in place of the pork and vegetarian oyster sauce or soy sauce to season the dish.
Ginisang Pechay with Oyster Sauce

Serving suggestions

This stir-fried pechay is delicious and filling as a side dish or main entree. It makes the perfect lunch or dinner combo with hot steaming rice and fried fish.

Storing leftovers

  • Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days.
  • Reheat in a saucepan over medium heat, adding more water as needed. Or microwave until completely heated through.

Sinigang na Baka sa Bayabas

Sinigang na Baka sa Bayabas is a refreshing soup made of fork-tender beef, water spinach, and fresh guavas. This Filipino dish is delicious and filling on its own or with steamed rice. It’s a great way to warm up on rainy days or chilly winters.

Sinigang na Baka sa Bayabas

Sinigang na baka sa bayabas is a variation of the classic Filipino sour soup where guava is used as the flavor base instead of the usual tamarind. It’s also known as bulanglang in the Kapampangan regions of the country. 

In contrast to the sharp, lip-puckering tartness of the tamarind-based sinigang, this version has a more delicate flavor with a slight hint of sweetness and a subtle note of sourness from the guavas. It has a light and refreshing taste yet is hearty and nourishing.

Sinigang na Baka sa Bayabas

Ingredient notes

  • Boneless Beef Shank– a tough and sinewy cut of meat that’s best cooked low and slow in moist heat; a common ingredient in soups. You can also use beef brisket, beef short ribs, or spare ribs.
  • Onion– enhances the savory flavors and adds a subtle sweetness
  • Fish Sauce– adds umami, salty flavor
  • Tomatoes– use fresh ripe tomatoes as they’re sweeter and juicier
  • Ripe Guavas– if fresh guavas are unavailable, you can use the guava soup base powder.
  • Kangkong– also called water spinach. You can substitute other leafy greens such as spinach, kamote tops, or pechay
  • Salt and pepper– season to taste
Sinigang na Baka sa Bayabas

Cooking Tips

  • Use a combination of ripe and still green guavas for a good balance of sour and sweet taste.
  • To draw out maximum flavor, extract the guava pulp. Scoop the seeds and place in bowl with about a cup of water. Mash with the back of a spoon and strain in a fine-mesh sieve. Discard the seeds and add the extracted juice to the pot.
  • You can add more vegetables like okra, gabi, sitaw (yard-long beans), and labanos (white radish). This will not only extend servings but will add flavor and texture to the soup.
Sinigang na Baka sa Bayabas

How to serve and store

  • Beef sinigang with guavas is delicious on its own or as part of a larger meal. Serve it piping hot as a main dish for lunch or dinner with steamed rice and spiced fish sauce for dipping.
  • Store leftovers in an airtight container and keep in the refrigerator for up to 3 days.
  • Reheat in a pot on the stove or in the microwave at 2 to 3-minute intervals until hot.

Sinigang na Baka sa Bayabas

Beef Sinigang with guavas is the perfect way to warm up! This Filipino soup has a light and refreshing taste yet is hearty and nourishing. It’s delicious on its own or with steamed rice!

Instant Pot Filipino-style Spaghetti

Make your favorite pasta in the pressure cooker in 20 minutes! This Instant Pot Filipino-style Spaghetti is meaty, saucy, and with the perfect touch of sweetness. Delicious as a midday snack or main meal!

Instant Pot Filipino-style Spaghetti

My daughter gifted me an Instant Pot three Christmases ago, and it quickly became my most favorite kitchen gadget ever. I love using it so much; I launched another recipe site dedicated to all things pressure cooker!

It seems you love this multicooker as much as I do because I often get requests for Instant Pot recipes. Your wish is my command, my lovely people because aside from the new blog, I’m also working on a pressure cooker section right here on Kawaling Pinoy just for you.

Instant Pot Filipino-style Spaghetti

I hope to convert a lot of Filipino classics like bulalo, BBQ, lugaw, and leche flan to pressure cooker recipes and also introduce new dishes to make. And to add to the IP chicken adobo and sardines bangus already on the blog is this IP version of our quintessential sweet-style spaghetti.

Why you’ll love the recipe

  • This recipe is based on my tried and tested pressure cooker spaghetti which I make often for my family. I just switched the Italian sausage to ground beef, used sweet-style sauce, and added hot dogs to suit our Pinoy tastes.
  • It turns out meaty, saucy, and incredibly tasty in 20 minutes and in one pot! It’s a quick and easy dish perfect for busy weeknights.
  • The spaghetti noodles are cooked right in the pot with the sauce so they come out extra flavorful, and there’s no need to boil water separately.
Instant Pot Filipino-style Spaghetti

Cooking steps

This is a quick overview plus additional tips; check the recipe card below for the complete ingredient list and detailed recipe instructions.

  1. Brown the hot dogs– for an authentic feel, use Filipino “red” hot dogs. If not available you can also use diced ham or sliced vienna sausages to add a smoky flavor.
  2. Brown the meat– cook the ground beef using the SAUTE feature on NORMAL. You can substitute with ground chicken or turkey for a leaner option.
  3. Saute– add the onions, bell peppers, and garlic and cook until softened. You can also include sliced mushrooms for extra bulk and nutrition. Remove any excess grease and season the meat with Italian seasoning, salt, and pepper. Return the hot dogs.
  4. Add the pasta– cut the uncooked spaghetti in half and place them in the pot on top of the meat in a crisscross pattern so they don’t clump or stick together when cooked. Pasta brands require different cook times; check the box for manufacturing directions and use spaghetti that takes 9 to 11 minutes to cook al dente. The pressure cook time is 7 minutes and although the pasta is not mushy and has a good bite, please do not expect the same texture as when cooked on the stovetop.
  5. Add spaghetti sauce, diced tomatoes, water, and sugar– you can swap the water with beef broth for extra depth of flavor. Omit or adjust the amount of sugar according to taste. Do NOT stir lest the noodles break; just push them down gently so they’ll be submerged in the liquid.
  6. Pressure cook– close the lid and set the valve in the SEALING position. Cook on HIGH pressure for 7 minutes and do a QUICK release when IP beeps.
  7. Let stand for a few minutes– the pasta dish will look soupy initially. Let the noodles stand for a few minutes to absorb the sauce and then give them a good stir to distribute and evenly coat with the sauce.
  8. Add cheese– to make it creamy and cheesy, toss in Parmesan cheese or your favorite shredded cheese such as Cheddar or Monterey Jack in the pot and toss to melt. Or ladle the spaghetti on serving plates and top with shredded cheese.
Instant Pot Filipino-style Spaghetti

How to store and serve

  • Enjoy this pressure cooker Filipino-style spaghetti with cheesy garlic bread and a green salad as a midday snack or main meal.
  • Allow leftovers to cool completely and transfer in airtight containers. Refrigerate for up to 3 days.
  • Reheat in the microwave at 2 to 3-minute intervals until warmed through, stirring well between intervals

Instant Pot Filipino-style Spaghetti

Pressure Cooker Filipino Spaghetti is your favorite pasta dish made easy in the Instant Pot in 20 minutes! It’s super easy to make and sure to be a crowd favorite with its meaty, perfectly sweet sauce and hearty noodles.

Filipino-style Lasagna

Level up your favorite pasta dish with this delicious recipe! Filipino-style Lasagna with delicious layers of noodles, chunky meat sauce, creamy bechamel, and gooey cheese is hearty, delicious, and sure to be a crowd favorite. Perfect for holidays, special occasions, or anytime you want to spoil the familyWith oven and stovetop instructions.

Filipino-style Lasagna

Guys, we’re one day away from Thanksgiving, and if you’re still rounding up your dinner menu, may I suggest a quick trip to the supermarket to pick up the ingredients for this Filipino-style Lasagna? Because, my friends, it will be a fantastic addition to your holiday feast!

It’s hearty and delicious with tasty layers of lasagna noodles, chunky meat sauce, creamy bechamel, and gooey Cheddar Jack cheese. And it’s loaded with hot dogs and sweet banana catsup flavor to suit our Pinoy tastes!

Filipino-style Lasagna

Give this cheesy Lasagna a try, and make sure to come back here and thank me for the raves you’ll get

Seriously, my friends, this pasta dish deserves a place on your holiday table.

It takes a bit of work, but it’s so worth the effort. Your guests will be singing you praises while they’re lining up for seconds!

Cooking steps

The pasta dish has three parts: meat sauce, bechamel, and noodles. They’re prepared separately and then assembled to bake.

Filipino-style Lasagna

Meat sauce– I like to add Purefoods hotdogs to appeal to Filipino tastes, extend servings and add a smoky flavor to the meat sauce. If you’re not a fan of these red hotdogs or don’t have access to them, substitute diced ham, chopped bacon, or Vienna sausages.

Filipino-style Lasagna

Bechamel– cook the white sauce to a spreadable thick consistency so it creates a creamy blanket over the meat and does not leak out between the layers.

Filipino-style Lasagna

Lasagna noodles– add a little bit of olive oil to the boiling water to keep the pasta from sticking together. Undercook the pasta for about 1 to 2 minutes shy of package directions as they will continue to cook in the oven when the assembled lasagna is baked.

Filipino-style Lasagna

Assembly

  • The recipe works best in a 13 x 9 lasagna pan which yields 12 servings with 3 layers each of noodles, meat sauce, and white sauce. Using this size of a pan, you will need about 15 strips of lasagna using 4 per layer and the remaining 3 to fill in gaps and entirely cover the length of the pan.
  • Try to use a lasagna pan or baking dish with more than 3 inches of depth if you can so there’s enough headspace to cover the pan without the foil touching the surface of the lasagna and mess up the melted cheese. if the baking dish is filled to the brim, loosely tent it to keep the foil from sticking to the cheesy layer. Pro tip: stick a few toothpicks into the assembled pasta to elevate the foil.
Filipino-style Lasagna

How to make without an oven

  • Assemble the pasta in a heat-proof dish that would fit the skillet you’ll use.
  • Heat a wide, heavy-bottomed skillet for about 8 to 10 minutes. Make sure the skillet has a tight-fitting lid and is wide enough to fit the baking dish.
  • Place a wire rack in the skillet and the assembled lasagna on the rack.
  • Cover the pan with a tight-fitting lid and “bake” the pasta until heated through and cheese is melted.

Quick Tip

Let the lasagna rest uncovered for at least 15 minutes before cutting or you’ll end up with a royal mess. Give it time to cool down and your patience will be rewarded with beautifully layered neat squares! In fact, I suggest making it a day ahead of the event and just reheat to serve.

Filipino-style Lasagna

How to serve and store

  • This Filipino-style lasagna is great for everyday family dinners as well as holidays or special occasions. Serve with warm pandesal or garlic bread and your favorite green salad or roasted vegetables for a delicious and filling meal.
  • To store leftovers, allow to cool completely and keep in a tightly covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
  • To reheat, bake, covered, in a 350 F oven for about 15 to 20 minutes or until internal temperature reads 165 F. Or heat in the microwave in 1 to 2-minute intervals until heated through.

To KP readers in the U.S., Happy Thanksgiving! I wish you all the joy of a happy family and the company of good friends. May our hearts be filled with gratitude for the big and the small things in life.

Suman Malagkit with Coconut Caramel Sauce

Suman Malagkit with Coconut Caramel Sauce steamed in banana leaves is the perfect snack or dessert. This Filipino sticky rice is soft, chewy, and made extra delicious with a rich and creamy sauce. It’s seriously addictive!

Suman Malagkit with Coconut Caramel Sauce

I saw this suman malagkit recipe on The Skinny Pot, and I knew I had to try it pronto. Her photos looked delectable; I couldn’t wait to sink my teeth into my very own batch of this classic Filipino treat.

But although I had all the ingredients in my pantry plus frozen banana leaves in my freezer, I was somewhat disappointed that mangoes are not in season because really, what better compliments fragrant suman than sweet, juicy slices of this fruit? Salted coconut caramel sauce, that’s what!

Suman Malagkit with Coconut Caramel Sauce

You guys, that rich, creamy golden sauce? Amah-zing! One dunk of my suman in that glorious liquid gold and mangoes were all forgotten.

The sticky rice cake is delicious, but the caramel is the star of the show in my opinion. It’s seriously so good, you’d want it on EVERYTHING.

Plus, it’s super easy to make with only three ingredients! You can make it ahead of time or double the recipe and keep in the refrigerator for anytime cravings.

Suman Malagkit with Coconut Caramel Sauce

What is suman malagkit

Suman Malagkit is a Filipino delicacy made from glutinous rice cooked in sweetened coconut milk and a pinch of salt until half-done. The mixture is wrapped in banana leaves and then boiled or steamed until soft and chewy.

The sticky rice cake is usually served with brown sugar, latik, caramel sauce, or a side of juicy mangoes. It’s a filling snack or dessert and delicious with a cup of hot chocolate, coffee, or tea.

Suman Malagkit with Coconut Caramel Sauce

Ingredient notes

  • Glutinous rice– locally called “malagkit” in the Philippines. It is also known as sweet rice or sticky rice.  It has a white grain that turns shiny, translucent, and sticky when cooked.
  • Granulated sugar– used to sweeten the sticky rice.
  • Salt– balances the sweetness
  • Coconut milk – while freshly-pressed coconut milk delivers the best flavor, canned coconut milk provides a convenient alternative. You can also try the powder form and reconstitute it according to package directions.
  • Brown sugar– gives the sauce a richer caramel flavor and amber color.
Suman Malagkit with Coconut Caramel Sauce

Cooking Tips

  • Soak the glutinous rice in water for an hour to cook evenly and quicker.
  • Briefly pass the banana leaves over low fire to soften and become more pliable. If using frozen banana leaves, do not run them over flames. Gently wash them in warm water until softened.
  • You can add knotted pandan leaf when cooking the rice for fragrance and flavor.
  • Use a pot that the suman will fit in snugly, and weigh the suman down with a plate to keep from floating while they boil.

How to cook in the steamer

  1. Arrange the banana-wrapped rice mixture with folded side down on the steamer basket. You can skip tying the ends of the suman if you are steaming them.
  2. Steam at medium heat for about 40 to 60 minutes or until the sticky rice is soft, chewy, and fully cooked.
  3. Remove from the steamer and carefully unwrap to enjoy.
Suman Malagkit with Coconut Caramel Sauce

Serving suggestions

Suman malagkit is usually served with brown sugar, latik, caramel sauce, or a side of juicy mangoes. It’s a filling snack or dessert and delicious with a cup of hot chocolate, coffee, or tea.

Storing leftovers

  • Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • To reheat, steam for about 3 to 5 minutes or warm in the microwave.

Suman Malagkit with Coconut Caramel Sauce

Suman Malagkit with Coconut Caramel Sauce steamed in banana leaves makes the perfect snack or dessert. With deliciously sweet and sticky rice cake drizzled with rich and creamy sauce, this Filipino delicacy is seriously addictive.

Filipino-style Picadillo with Potatoes

Looking for an easy-to-make and budget-friendly dish that’s full of comfort food flavors? Filipino-style Picadillo is ready in minutes and cooks in one pan plus it comes with two versions. Make it a soup or a hearty stew!

Filipino-style Picadillo with Potatoes

I first published this Picadillo with potatoes in April 2015, and I am re-posting it to include another delicious version of the recipe.

A few years ago, I shared my photo of picadillo with chayote on KP’s Facebook page, and one reader commented, “Oh what an interesting spin on picadillo. I’ve never had it like this before.” Then a week after, I shared my giniling na baboy recipe, and another reader commented, “We call this picadillo at home.

Growing up, I knew Filipino-style picadillo as a soup made of minced beef, tomatoes, and potatoes or chayote, so I didn’t understand the reference to giniling. Naturally, I was a bit confused and had to do a little research on the etymology of the dish.

Filipino-style Picadillo with Potatoes

What is Picadillo

An influence of Spanish colonization, picadillo is a dish popular in the Philippines as well as other Latin countries. Its name is from the Spanish word “picar” which means “to mince.”

It is traditionally made of ground or minced beef, fresh tomatoes or tomato sauce, and other ingredients abundant in the region such as potatoes, carrots, green peas, olives, and capers.

Filipino-style Picadillo with Potatoes

From further readings, I learned that our local picadillo indeed has two types. One is the “soupy” version with chayote or potatoes (pictured above), and the other is a hash-like stew similar to giniling na baka or arroz a la cubana.

Filipino-style Picadillo with Potatoes

As you can see from the recipe card below, both versions are pretty similar other than decreasing the amount of water/broth, using tomato sauce, and adding carrots, olives, and raisins in the stew version.

Both ways are delicious and choosing one or the other depends on what you’re in the mood for. I like the soupy variety when the weather is cold and chilly while the dry version is perfect for potlucks or as packed lunch to work.

Filipino-style Picadillo with Potatoes

How to serve and store

  • Picadillo is delicious as a lunch or dinner main dish with steamed rice.
  • You can serve the stew version as a meaty filling for pandesal as a meaty filling or turn it into a tasty torta (egg omelet) and enjoy with banana ketchup!
  • Transfer leftovers to airtight container and refrigerate for up to 3 days or freeze for up to 2 months.

Filipino-style Picadillo with Potatoes

Picadillo is a hearty Filipino ground beef stew with potatoes, carrots, and raisins in a rich tomato sauce. It’s easy to make and budget-friendly yet so hearty and tasty. Perfect with steamed rice!

Instructions

Picadillo Soup Version

  • In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
  • Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any. 
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add tomatoes and cook, mashing with the back of a spoon until softened and release juice. 
  • Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through. 
  • Add potatoes. Cover and continue to simmer for about 3 to 5 minutes or until tender.
  • Season with salt and pepper to taste. Serve hot.

Picadillo Stew Version

  • In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any. 
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add tomato sauce and crushed tomatoes.
  • Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through. 
  • Add potatoes, carrots, raisins. Cover and continue to simmer for about 3 to 5 minutes or until tender. 
  • Add green peas and olives.
  • Continue to cook until sauce is reduced and thickened. Season with salt and pepper to taste.