Pechay (Philipppine / Native Cabbage)
Rich in Vitamin C, fiber, and Vitamin K, pechay (Philippine/Native cabbage) is loaded with antioxidants that help reduce inflammation in the body. It helps in lowering cholesterol, aids the digestive system, improves bone health, and is a great immuno-booster.
Health benefits aside, this humble leafy green is so versatile that you can enjoy it as is by simply blanching or steaming it, dressing it up with a sauce of choice, or adding it to stir-fries, noodles, and soups.
Veggified Instant Indo Mie Goreng
Seeing how the leaves turn bright green whilst blanching is wonderful to watch too!
What is Blanching?
Blanching is the process by which vegetables and fruits are briefly submerged in boiling water before cooling immediately in an ice bath to stop the cooking process. This helps retain the food’s flavour, colour, and texture.
Blanched food items are usually topped with a sauce of choice or served as is.
How to blanch pechay:
- Soak washed pechay in water with baking soda for 5 minutes.
- Wash under running water.
- Submerge in boiling water for 30 seconds to 1 minute.
- Transfer to a bowl containing water with ice for about 30 seconds.
- Drain in a strainer before plating.
Pechay Recipes to try:
Quick and Easy No Oil Philippine Cabbage Side Dish (Vegan)
Asian Noodle Stir-Fry with Tofu (Vegan)
Ginger Chicken Rice Noodle Soup
Pan-Fried Chicken Tinola
Sauces for Blanched Pechay:
How do you lovelies usually enjoy your Philippine Cabbage? If you happen to try any of the suggested pechay recipes or if you have your favourite recipe, share it on IG @amreyskitchen #amreyskitchen #amapolism #recipeshare
Sharing is loving. Let’s keep spreading love with Amrey’s Kitchen™ mindfully crafted recipes and creations.
Happy blanching, lovelies! #mettalove
Add comment
Comments