"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Friday, May 01, 2009

Ginisang Pechay (Bok choy)


I have said this before: Ground beef sauteed with salt and pepper (no other spices), boiled potatoes and brocolli is a typical favorite meal of my husband, much in the same way that fried fish, plain rice and tomatoes or camote tops is a typical favorite Filipino meal.

Because of this, I often would cook this for my husband when I have a Filipino type of meal for my kids and I. Quite expectedly, he would always have about half of the ground beef leftover. This I make into torta, or re-sautee with garlic, onions, and tomatoes, and add beef broth and greens, usually native pechay (bok choy) cut into strips, and with the optional addition of sotanghon noodles, season with salt and pepper as needed. My kids and I love this (in fact, they sometimes request that I make this. They are just fond of soup-ish veggie-dominant dish.)

Need I post a recipe here???...Nah...


  1. Hi Manang! I like your kitchen recipes. I have a filipina tongue coz I'm a pinay like you. Galaway ko labi na sa akong buntis condition. I will always follow your blog coz of these recipes. Hope you'll visit my blog at http://melcoleofpausa.blogspot.com/ and be my first follower. Already added your blog in my bloglist and being your follower too.

  2. Sarap naman nyan Dok.... My daughter love pechay, the problem is we seldom find it here... But when I do, I always buy a lot!

  3. Nope, no need to post a recipe! I think this is genetic in every Filipina!

  4. Ebie and TN, some things are deeply genetically embedded in us Filipinas/Filipinos.

    chubs, in our hannaford outlet, it is always available (as bok choy)


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