26 June 2018

Ginisang Sayote at Carrots

Mashed sayote was Sophia's first food. Eversince, the unassuming and versatile veggie has been a mainstay in my grocery list. It's so easy to feed to kids! In fact, Samantha just had a mashed sayote with breastmilk today. Our baby bear loved it, too – no spills, no mess! So I'd like to share my recipe with you. 

No-brainer dish ito for someone who knows how to cook but I'm sure, a lot of you want to know a fail-proof base recipe of a guisadong gulay. This one can be altered by adding other veggies that match sayote. Serve it for lunch, dinner or for your families' baon along with fried meat. Ready to cook?


- 4 cloves of garlic, minced
- 1 medium onion, sliced
- 2 pcs. tomatoes, sliced
- 1/4 kilo ground pork
- 1 big sayote, julienned
- 2 carrots, julienned
- 1 cup water or chicken stock
- Knorr Liquid Seasoning
- patis and pepper to taste
- cooking oil 


1. I love using kawali in most of my dishes 'cause the meat gets brown the way I want to so use yours, too if you like. Sauté onion and garlic in cooking oil. Once transluscent, add ground pork. Brown it well hanggang sa pumuputok-putok na.

2. Add tomatoes and stir a bit. Put patis, pepper and Knorr Liquid Seasoning. Why Knorr? Because it gives this dish a more irresistible taste! Not sponsored, I'm just a huge fan of it. 

3. Pour water; better if you have chicken stock. Add sayote and carrots. Don't cover so your veggies won't get a grayish hue. Also, it'll make the liquid evaporate a bit. Para hindi naman siya sinabawan-looking. 

4. Cook the veggies until it's fork tender but not mushy, maybe around 12 to 15 minutes in medium fire. Once cooked, serve with rice and pride! Ang sarap niyan, promise.

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