INGREDIENTS
40 g cooked ham, cut into thin strips
1 pc medium onion, sliced
20 g butter
150 g chicharo, removed stems and cut diagonally into 2
450 g green peas
150 ml chicken stock
1/3 head baguio pechay, sliced into strips
salt
sugar
white pepper
PROCEDURES
1. Gently saute onion and ham to the heated butter. Add peas, mix together and season with salt, sugar and pepper.
2. Pour in the stock, cover the pan and stew for approximately 3 minutes, add baguio pechay and stew for another 5 minutes.
elflora
