Giniling na may pechay at sabaw (Ground meat with Chinese cabbage and soup) is one of my favorite comfort foods. It’s easy to make and always hits the spot.
Simply saute one chopped onion in hot oil till transparent. Saute garlic till softened. Add chopped tomato. Add your choice of ground meat (beef, pork or chicken) and saute till brown. Stir in 2 tablespoons of fish sauce. Pour in one cup of hot water (or broth, if you prefer). Simmer till the meat is cooked. Skim off the scum as you go along. Stir in the pechay’s chopped white stalks. Then mix in the chopped leaves. Season with salt and pepper. Serve hot.
I don’t really measure much when cooking, but appromixately I used 1/4 kilo of ground meat, one small white onion, two cloves of garlic, one small tomato, and two bundles of petchay (about 15-16 stalks). It serves 2-3 people with a hearty appetite.
This is best eaten in a deep bowl with cooked rice mixed into the broth. I love it that way. It always comforts me. And it’s perfect for this rainy Thursday!