The first time I tasted this local leafy vegetable Tongsoy/Water Cress, it was partnered with smoked ham (kinuday). The kinuday was simply boiled until tender then added with water cress. Served and topped with bits of fried golden brown garlic. My entry for today is plain water cress sauteed in garlic.
Ingredients:
Procedure:
Prepare the water cress.
Still tied cut an inch on the lower part with roots.
Then soak first in a deep bowl with water for 5 minutes,
And rinse water cress completely.
In a pan, saute minced garlic until golden brown.
Some use butter instead of canola oil for added flavor.
Add the cleaned water cress.
Then cover the pan.
Cook just until water cress wilts.
There's no need to add water.
Serve hot!
Enjoy.
Ingredients:
- 1 bundle of water cress (20php)
- 6 cloves of garlic minced
Procedure:
Prepare the water cress.
Still tied cut an inch on the lower part with roots.
Then soak first in a deep bowl with water for 5 minutes,
And rinse water cress completely.
In a pan, saute minced garlic until golden brown.
Some use butter instead of canola oil for added flavor.
Add the cleaned water cress.
Then cover the pan.
Cook just until water cress wilts.
There's no need to add water.
Serve hot!
Enjoy.
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