Ingredients:
| 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 |
Procedure:
| 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. |
Good source of Vitamin C- helps fight common infection.
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