The "Mama Sita's Lutong Bahay" cookbook proved to be a very useful cookbook for me - dishes were easy to make and it has saved me during days when thinking what to cook was quite difficult. My mom couldn't eat any soy products (because of uric), so this I had for lunch one time ago.
Ginisang Pechay at Tokwa (Sauteed Bok Choy and Tofu)
{Serves 4}
Ingredients
- 4 tablespoons cooking oil
- 1 block tofu
- 1 big clove of garlic, minced
- 1 small onion, sliced thinly
- 2 small pieces of ripe tomatoes, sliced
- 2 tablespoons Mama Sita's Oyster Sauce
- 300g Bok Choy, washed and cut in half
- 3 tablespoons water
How to Cook
- Fry tofu in oil until golden brown. Set aside and cut into small cubes once cooled.
- In the same pan, saute garlic, onions and tomatoes. Wait for the tomatoes to cook a little then add the cubed tofu, water and oyster sauce.
- Add the white part of the bok choy and mix for about 30 seconds. Add the green part of the bok choy, mix, then cover the pan. Turn up the heat for a few seconds to cook the vegetables then serve the dish.
The tofu cubes were a bit soft because it absorbed the liquid, but the whole dish was turned out good. It was a light lunch that can be eaten with or without rice, and can be paired with fried meat, if wanted.
I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my