Traditional Rellenong Gulay Recipe

RELLENONG GULAY INGREDIENTS

2 tbsps. oil
1 tbsp minced garlic
2 medium size onions, chopped
1 piece sayote, diced
100 grams pechay (separate stems from leaves)
50 grams sitaw, diced
50 grams toge, cleansed
2 tbsps. oyster sauce
Gata from 3 coconuts

RELLENONG GULAY PROCEDURE

Heat oil then saute the garlic and onions. Add sayote, chopped pechay stems, sitaw, toge and oyster sauce. Cook until almost done.
Prepare the pechay leaves. Dip the leaves in hot water to warm them then dry with a towel.
Place some filling at the center of each leaf then wrap to enclose.

COOK THE STUFFED PECHAY IN ANY OF THE FOLLOWING WAYS:

In a wok, steam the stuffed pechay in a little amount of oyster sauce and water until done.
Cook the stuffed pechay in gata until tender.
Fry the stuffed pechay until done.