🥬 Gulay sa Badyet Ep. 1 – Ginisang Pechay with Itlog (₱25 per serving)
🥬 Gulay sa Badyet Ep. 1 – Ginisang Pechay with Itlog (₱25 per serving)
“Simpleng sangkap, sustansya’t sarap sa bawat kagat!”
By: Edge Vibes
🛒 Budget Breakdown & Ingredients
| Sangkap | Presyo (Est.) |
|---|---|
| 1 bundle Pechay | ₱10.00 |
| 1 clove Bawang | ₱1.00 |
| 1 small Sibuyas | ₱2.00 |
| 1 Egg | ₱6.00 |
| 1 tbsp Mantika | ₱2.00 |
| Salt & Pepper | ₱1.00 |
| Total Cost: | ₱22.00 |
🥄 Servings: 1
💸 Cost per Serving: ₱22.00
🍳 How to Cook Ginisang Pechay with Itlog
- Maghanda ng mga sangkap. Hugasan ang pechay at hiwain ng pino. Balatan ang sibuyas at bawang.
- Sa kawali, painitin ang mantika. Igisa ang bawang at sibuyas hanggang maging mabango at malambot.
- Ilagay ang hiniwang pechay. Haluin at lutuin sa loob ng 1–2 minuto hanggang lumiit ang dahon.
- Ibasag ang itlog sa gitna. Huwag kaagad haluin—hintayin itong maluto ng bahagya, saka dahan-dahang ihalo.
- Timplahan ng asin at paminta ayon sa panlasa.
- Hanguin at ihain habang mainit pa. Best with kanin!
🍚 Optional: Add a dash of patis for umami kick!
🧠 Health Benefits
- Pechay – Rich in Vitamin A, C, Calcium
- Itlog – Packed with protein & brain-boosting nutrients
- Low in calories – Good for weight watchers
- Budget-friendly – Great for daily ulam sa bahay or baon
💡 Tips & Twists
- 🥄 No egg? Replace with tofu cubes for a veggie version
- 🧄 Extra flavor? Add a bit of chili oil or fried garlic bits
- 🫙 Meal prep tip: You can blanch pechay in advance and store it in the fridge (good for 2 days)
🥬 Vegetable Highlight: Pechay
- Also known as: Chinese cabbage
- Harvest time: 25–30 days
- Can be grown: In recycled containers or trays
- Fun fact: Pechay grows well with little sun and lots of love!
🌿 “Kung may paso ka, may pechay kang pang-ulam.”
✨ Final Vibe from Edge Vibes
“Sa budget na ₱25, may ulam ka nang masarap, masustansya, at may pagmamalaking gawang sarili.”
“Simpleng luto, pusong Pinoy — yan ang Edge Vibes.”
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