BICOL'S PRIDE

BICOL'S PRIDE
YOU WILL NEED 400 g large pechay, stems cut-off and set aside 1 pc buko, meat shredded 200 g pork liempo, cut into thin strips 300 g squash, finely grated 4 cloves garlic, crushed 1 pc medium onion, chopped 1/2 cup coconut cream (first extraction) 1 cup thin coconut milk (second extraction) 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 2-3 pc siling labuyo, crushed
HERE'S HOW 1 COVER bottom of casserole with pechay stems. Set aside. 2 COMBINE the next 5 ingredients thoroughly. Add 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems. Add excess pechay leaves and siling labuyo. Pour in thin coconut milk. Simmer, uncovered, for 10 minutes. 3 MIX together DEL MONTE Tomato Sauce and coconut cream. Add to the dish. Season with salt to taste. Simmer for another 10 minutes.
Serves 7 Good source of Vitamin C- helps fight common infection.