Monday, May 14, 2012


For my family, normally I cook sitcharo as 'simpleng ginisa' (sauteed) but here is another interesting way to cook it - - with coconut milk. Ginataang Sitcharo is a fusion of Filipino and Chinese cooking. You can enjoy sitcharo with such fantastic creamy coconut flavor blending with its sweet and crunchy texture. I hope you like it...

Sitcharo is also called snow peas, sugar snap peas or Chinese peas. It is a vegetable with an edible pod, eaten when the pods are still flat and tender. This is the kind of peas found in Chinese stir-fry meals or Chinese (pansit) noodle dishes.

Sitcharo originated in China. The Chinese people believed that their emperor Shu Nung , called 'the father of agriculture' wandered around the countryside and discovered peas 5,000 years ago.

Sitcharo is rich in Vitamin A and C and potassium

1/2 kilo sitcharo
1/2 c thin coconut milk
2 Tbsp leeks or spring onions
2 pcs green bell pepper
1 small pc ginger (strips)
1/2 block tofu or 2 pcs fried tokwa (strips)

creamy coconut milk:
1 c thick coconut milk
2 Tbsp leeks or spring onions

1. Prepare creamy coconut milk. In a pot, saute leeks or spring onions. Add thick coconut milk and a little salt. Cook and stir until it thickens , right before becoming, latik (curd). Turn off heat. Set aside.

2. Add a little soy sauce to sliced tofu or tokwa. Fry. Cut in strips. Set aside.

3. In a separate pot, saute leeks or spring onions and ginger strips. Add thin coconut milk and salt.

4. Add sitcharo and green bell pepper. Toss vegetables till half-cooked.Add creamy coconut milk. Mix.Remove from fire. Add fried tofu or tokwa strips. Mix. Serve hot.


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