Making petchay an interesting dish was no easy feat. I once tried a salad of charred romaine lettuce, where the charring the leaves added a wonderful taste. Charring the petchay on the grill is a central element to create a smoky taste to this whole dish. It can be done on any surface- a grill or hot pan. The red monggo beans that are usually found in our local buck ice drops adds a nutty taste to the dish.
Total cost: Approximately P55.00
- 1 whole Chinese pechay
- 1 cup red monggo
- 1/2 onion diced
- 2 cloves garlic, chopped
- 1 tsp paprika
- 3 cups water
Heat up a grill or hot pan.
Sear the pechay on all sides till it is charred. Do not use any oil as this will make the pechay very oily. Set the seared petchay aside.
Make a stew out of the monggo. Sauté the onions, paprika and garlic in a little oil.
Coat the monggo in the spice mixture. Add the water and cook until monggo has softened, around 40 minutes.
The monggo stew should have a little bit of water left in it.
Place the seared pechay in the middle of the pan where the monggo was cooked. Turn the heat down to a low heat.
Spoon the liquid over the pechay. The petchay should cook in 3- 5 minutes. It's best enjoyed not wilted or over cooked.
Transfer the pechay to a serving dish, and surround with the monggo stew.