Healthy Eats

February 5, 2021
Stuffed Pechay Rolls

Time needed: 1 hour.

Makes: 4 servings

2 bunches large pechay leaves, separated
Ice water

¾ kilo medium shrimp, peeled and deveined
½ kilo ground pork
1 piece small red onion, minced
1 teaspoon grated ginger
1 tablespoon grated garlic
1 piece siling labuyo, minced
2 tablespoons oyster sauce

2 tablespoons cooking oil
1 piece small red onion, minced
5 pieces garlic cloves, minced
1½ tablespoons ginger, minced
2 tablespoons bagoong alamang
1½ cups coconut cream
Fish sauce, to taste
Ground black pepper, to taste
1 piece siling pangsigang, sliced


  1. Prepare shrimp

     In a food processor or with a knife, chop the shrimp into a sticky paste.

  2. Make filling

    Transfer to a bowl and add in the pork, red onion, ginger, garlic, labuyo, and oyster sauce. Season with ground black pepper. Mix until well combined and the meat mixture is well bind and sticky.  Set aside.

  3. Prepare leaves

    In a pan over high heat, boil water and blanch the pechay leaves for about 30 seconds – 1 minute. Remove pechay leaves and dunk in ice water. Cut off the stems and chop the stems finely.

  4. Stuff pechay

    Place about 1 teaspoon – 1 tablespoon – depending on the size of the leaf – of meat filling into the center of the blanched pechay leaf. roll it up tightly and keep the seams and edges side down. Repeat for remaining leaves and filling.

  5. Make sauce

    In a pan over medium heat, saute onions, garlic, ginger, chopped pehcay stems, and bagoong alamang for a few minutes, until fragrant and translucent. Mix in the coconut cream and bring to a boil.

  6. Cook pechay

    Add the stuffed pechay edge side down into the cream. Sprinkle in the chopped siling pangsigang, drizzle some fish sauce, and season with ground black pepper. Just gently shake the pan to avoid unrolling the pechay rolls. Cover and simmer for about 10 -15 minutes.