I'm back at it! I've been travelling for work the past few weeks so haven't had much time to give attention to my blog <3 I've missed cooking and writing up posts so I'm glad to be home!!! While being on the road hanging out with new friends/coworkers and trying out a new city's restaurant scene can be SO MUCH FUN, I do start craving home cooked filipino food and just being in the kitchen!
One of my favourite easy dinner staples that my mom used to make all the time when I was growing up is: Giniling & pechay. "Giniling" means ground meat and typically she would use ground beef. I used turkey in my recipe and it came out pretty good (I think I do prefer ground beef though, it's just so tasty!!!) The other main ingredient is "Pechay" which is the filipino word for bok choy. Add in some tomatoes and fish sauce and you have a QUICK and easy filipino dinner to serve along side steaming rice in minutes! Just what I needed after being away from home for awhile!
This recipe ends up making a substantial yet economical meal that will feed your whole family. You can even mix up the protein (beef, chicken, turkey, etc.) as well as the veg (green beans or chayote are also a yummy choice!) to your liking :)
Hope you enjoy my take on this everyday filipino meal, keep scrolling for the recipe below! I also have a comment section so please do leave me a comment and let me know what you think!
Above: I used a whole bunch of the full sized bok choy. You can use the baby bok choy that you will also find at the grocery stores nowadays!
I prefer my giniling and pechay to be more dry or "stewy" if that makes sense? So not a lot of soup... or "sabaw" as we filipinos call it!
A hearty meal that is perfect for leftovers.
Giniling & Pechay
1 tbsp vegetable oil
3 cloves of garlic, minced
1 onion, chopped
1 package of ground turkey
3 C sliced pechay (bok choy)
1 large tomato, chopped roughly
1/2 C water
1 tbsp patis (fish sauce)
1. Heat the oil in a large and deep pan and then sauté the garlic and onions. Add in the ground turkey and brown until completely cooked through, about 8 minutes.
2. Add the remaining ingredients: pechay, tomato, water and patis. And bring to a boil. Once boiling, reduce the heat and let simmer for another 10-15 minutes. Make sure to check the pan every now and then and add any water or extra patis to taste. And that's basically it! You're ready to serve, devour & enjoy!