Ginisang Kinchay with Tokwa

If you are looking for a simple vegetable recipe containing tokwa or tofu, then I think this sauteed kinchay with tokwa dish is a good choice. Just don’t be confused when buying kinchay because it resembles to wansoy. Although they both look alike, the taste and smell is different to each other. Kinchay is Chinese celery and it is small compared to the Western celery we see most of the time in supermarkets. But they almost taste the same its just Chinese celery has a stronger taste than the Western celery. Wansoy on the other hand is coriander or cilantro which some describe it with a citrus like taste and some say it taste like soap. Anyway just use kinchay to be sure.

To cook ginisang kinchay with tokwa; Fry tokwa until skin is firm and a little brown. Set aside. Saute garlic until brown. Add onions and tomatoes. Saute for 2 minutes, then add pork. Stir the add 1/4 cup water. Cover and simmer until pork is tender. Add more water if necessary to prevent the pork from burning. Add the kinchay, kankong and tausi. Cook and stir for 2 minutes, add water. When it boils drop in fried tokwa. Cook for 3 minutes more then pour in dissolved cornstarch. Stir until sauce thickens. Serve hot. You can also substitute the pork belly with pork liver then slice into strips. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

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How to Cook Ginisang Kinchay with Tokwa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetable Recipes
Cuisine: Filipino
Serves: 3 servings
Ingredients
  • 2 cups kinchay, cut about 1 inch long
  • 1 cup tokwa, cut into ½" cubes
  • ¼ kilo pork belly, cut into small cubes
  • 2 cups kangkong, cut into 1 inch long (tender stalks)
  • 2 Tbsp. tausi
  • 1 medium size onions, sliced
  • 2 pcs tomatoes, sliced
  • 3 cloves garlic, crushed
  • 1 tsp. MSG (optional)
  • 2 Tbsp. cooking oil
  • 1 cup water
  • 1 Tbsp. cornstarch, dissolved in 1 Tbsp. water
Instructions
How to cook Ginisang Kinchay with Tokwa:
  1. Fry tokwa until skin is firm and a little brown. Set aside.
  2. Saute garlic until brown. Add onions and tomatoes. Saute for 2 minutes, then add pork.
  3. Stir the add ¼ cup water. Cover and simmer until pork is tender. Add more water if necessary to prevent the pork from burning.
  4. Add the kinchay, kankong and tausi. Cook and stir for 2 minutes, add water. When it boils drop in fried tokwa.
  5. Cook for 3 minutes more then pour in dissolved cornstarch. Stir until sauce thickens. Serve hot.
  6. You can also substitute the pork belly with pork liver then slice into strips.

 

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Ginisang Kinchay with Tokwa