I’ve been cooking stir-fry dishes Chinese style for so long I miss the way mom does it – gulay guisado Pinoy-style (Philippine-style sauteed vegetables). This takes additional minutes of cooking time. Meat isn’t cooked over high heat for few minutes or so. Instead, cooked with its own juice over low heat until it renders fat. Here is ginisang upo with daing (sauteed bottle gourd with dried fish) – one of those simple, easy-to-cook, everyday Pinoy dishes.
1/4 kilo of pork, cut into small bite size pieces
1 medium-sized upo, cut length-wise and sliced thinly
1 large tomato, chopped
1 medium onion, chopped
1 tbsp of crushed garlic
about 4-5 tbsp of leftover daing (salted dish), shredded
Patis (fish sauce)
salt and pepper
Over low fire, cook the pork in its own juice with little salt until it renders fat and the meat is brownish. Push the cooked meat to one side and fry the chopped garlic until golden brown. Throw in the onions, tomatoes and shredded daing, add patis (small amount as the daing is already salty) and pepper, mix everything together and saute until the tomatoes are mashed. Add about a small cup of water and bring to boil. Add in the upo, cover with a lid and simmer until done.