Easy Baked Mussels (Baked Tahong)

This is an easy and basic rendition of the stuffed mussels.  The main ingredient is always present in your wet market. Just be sure to buy the fresh mussels so that it will taste divine.  This is a delicious appetizer or you can use this as a pulutan.

INGREDIENTS:

500 grams mussels (tahong)

6 cloves garlic, minced

2 tbsp butter

1/2 cup to 1 cup Quick-melt cheese, grated

parsley, chopped (optional)

INSTRUCTIONS:

1. Clean the mussels by brushing the shells.

2. Put the mussels inside the fridge or the freezer until they open up or you may put these in a pan with or without water and apply heat until they open up.

3. Once they open up, remove the other shell.

4. In a pan, heat butter.  Saute the garlic in the butter until golden brown.

5. Brush the meat with the butter and garlic and place grated quick-melt cheese on top of each mussel.

6. Place the mussels in a lined baking sheet. Bake for 15 minutes.

7. Sprinkle chopped parsley.

8. Transfer to a serving dish.

9. Serve hot with love and enjoy!

⚠️SUGGESTIONS:

If using an oven, you may set it at 180°C. I tried using an oven toaster and the result was nice as well.  The most recent that I have used is the Turbo Broiler, I just set it at Bake and that was it.

❤️Tip: Be sure that you retain the moisture of the mussels by not overcooking it.

Palitaw (Sweet Rice Cakes)

Palitaw is a unique but simple all-time favorite snack of Filipinos during afternoons or merienda.  It consists of glutinous rice flour, white sugar, toasted sesame seeds and grated coconut.  As you can see, the ingredients are readily found in any grocery, palengke or talipapa all over the country.  If you are from abroad, these ingredients can also be found in Asian Stores.  It is very easy to make and ready in just a short while.

INGREDIENTS:

2 cups glutinous rice flour

1 cup water 

1/2 cup white sugar

1/4 cup toasted sesame seeds

1 to 1 1/2 cups grated coconut

5 cups water for boiling

INSTRUCTIONS:

1. In a large bowl, mix the glutinous rice flour and water to form into a soft and pliable dough.

2. Form the dough in small round balls with the palm of your hand.  Flatten these on a plate by using the convex portion of a spoon and form into 1/8 inch or 1/4 inch thick oval discs. 

3. Boil water in a pot over medium heat.  Carefully drop the flattened discs into the boiling water and wait for these to rise up and float to the surface.  This takes around 2 minutes, signalling that the discs are cooked.  Scoop the discs with a slotted spoon and drain well.

4. In a shallow pan, toast the sesame seeds for 30 seconds.  Mix the sesame seeds with the sugar in a plate.

5. Put the grated coconut in a plate. 

6. While warm, roll the palitaw in the grated coconut making sure it is well coated.

7. Sprinkle with the sesame seeds and sugar.

8. Serve with love and enjoy!

⚠️SUGGESTIONS:

1. To show the Filipino culture, you may use banana leaves to serve the palitaw in.  

2. ❤️ Tip: Make sure to scoop the palitaw right away after floating to the surface to prevent overcooking which is also a reason for a hard to chew palitaw. 

3. Always drain well so that the grated coconut will stick and coat well.

4. Do not put the toasted sesame and sugar until you are ready to serve since the sugar tends to dissolve and will ruin the palitaw if left on top for too long.

Fish Lumpia

Filipinos love seafood so it is no wonder that an alternative to the famous Lumpia Shanghai is the Fish Lumpia.  We can use any kind of fish depending on the availability and since we live in the coastal area, we have a wide variety to choose from.  Of course, it is preferable to use the more meaty kind like the bangus or in this recipe, the dalagang bukid.

INGREDIENTS:

1 kg Dalagang Bukid
1/2 cup carrots, minced
1 cup singkamas, minced
1 cup raisins
1 onion, minced
1 egg
2 stalks green onions, minced
1 stalk celery, minced (optional)
1/2 tsp oregano (optional)
salt and pepper to taste
lumpia wrapper
2 cups cooking oil

INSTRUCTIONS:

1. Boil the fish and remove the bones from the fish.  The fish flakes are used in this dish.
2. In a large bowl, mix well the fish and vegetables including the raisins.
3. Adjust the taste. Stir in the egg.
4. Place 1 to 2 tablespoons of the mixture in the lumpia wrapper and wrap individually into cylindrical shaped lumpia ready for frying.
5. Heat oil in pan.  Fry the lumpia until golden brown or around 2 minutes each side. Cook both sides equally.
6. After frying, place the lumpia in a cooking rack to let the excess oil drip. You may line your plate with paper towels to absorb the excess oil.
7. Transfer in a serving dish.
8. Serve hot with love.

⚠️SUGGESTIONS:

This dish is best served hot with a dipping sauce.  Dipping sauces can vary depending on your taste and preference. My dipping sauce usually consists of 1/4 cup vinegar, salt, pepper and a little bit of sugar around 1/2 tsp and of course a couple of chopped siling labuyo.

Honey Garlic and Lemon Shrimp Stir-Fry

Shrimps are very easy to find in grocery stores, supermarkets and even in the talipapa at the kanto, no wonder it is a common ingredient in almost any dish in the Philippines.  This dish is very simple and easy to whip up at a short notice even with the marinating time of 20 minutes, the dish is ready in less than an hour. This is our version of the Honey Garlic and Lemon Shrimp Stir-Fry, enjoy!

INGREDIENTS:

500 grams Shrimps, deveined and shelled
1 1/2 tablespoons garlic, crushed and minced
2 tablespoons honey
juice from 1 lemon (around 2 tablespoons)
2 tablespoons soy sauce
green onion, sliced thinly for garnish
2 tablespoons olive oil

INSTRUCTIONS:

1. Place the shrimps in a bowl.  Marinate with garlic, honey, lemon and soy sauce.  Place in the refrigerator for 20 minutes.
2. In a pan, heat oil.  Sear the shrimp without the marinade and cook through.  Add the remaining marinade and cook for a minute or until the sauce is reduced.
3. Transfer to a serving dish.  Garnish with green onion.
4. Serve hot and with love.

⚠️SUGGESTIONS:

Make sure that the shrimps are not overcooked because they tend to become rubbery if overcooked.  They should be plump and still juicy inside to get the full flavor of the dish.

Shrimp Gambas

Shrimp Gambas is a popular shrimp dish in the Philippines.  It is present in menus of restaurants and bars to cater to the palate of Filipinos which is leaning towards the spicy side.  It is treated both as an appetizer or even as a pulutan in drinking sessions or as a main dish.  It is especially loved since it is easy to prepare and the main ingredient is readily available in the archipelago.  You can serve it hot and sizzling or simply in a serving plate.

INGREDIENTS:

1/2 kilo shrimps, medium or large, peeled and deveined

1/4 cup calamansi juice

5 cloves garlic, minced

2-3 pieces green chili (siling haba), sliced diagonally

2 pieces red bell pepper, chopped

2 pieces green bell pepper, chopped

1 onion, chopped

2 tablespoons cooking wine

1/4 cup tomato sauce
2 tablespoons chili sauce (optional in this recipe)

cooking oil

salt and pepper to taste

INSTRUCTIONS:

1. Marinate the shrimps with the calamansi juice and place in the refrigerator for 30 minutes.
2. Heat oil in pan.  Saute the garlic until light brown then add the onions until translucent.  Add the bell peppers.
3. Add the shrimps and cook for 2 minutes.
4. Add the cooking wine and let the alcohol evaporate. This takes around 1 minute.
5. Put in the tomato sauce and let it simmer for around 5 minutes. Adjust the taste with salt and pepper.
6. Add the green chilies and simmer for 1 minute.  At this time, you may put in the chili sauce for added sting and spice and continue cooking for 30 seconds.
7. Transfer to a sizzling plate or a serving dish.
8. Serve hot and with love.  Enjoy!

⚠️SUGGESTIONS:
Chili sauce can be added to the recipe although this recipe calls for it as optional since the chilies are added to the cooking process instead of just using these in the presentation on the sizzling plate.  If you want a more fiery effect then I strongly suggest cooking the chilies with the garlic, onions and bell peppers at the beginning of the process, otherwise just put it last, as in this recipe.
❤This is great as a pulutan during cookouts or at drinking sessions with family and friends.

Fudge Brownie

There are so many variations for brownie recipes but the one we have here is just so  simple yet comes up with a super fudgy and decadently delicious brownie.  The nutty toppings and its sweet chocolatey taste together for sure can make your palate wanting for more! 

INGREDIENTS:

1 cup cocoa

2 cups granulated sugar

1 cup all purpose flour 

1/2 tsp salt

2/3 cup olive oil

2 large eggs (lightly beaten)

1/4 cup water

1 tsp vanilla extract

1/4 cup crushed salted peanuts (for toppings)

1 tbsp melted butter or cooking spray (for greasing)

INSTRUCTIONS:

1. Preheat the oven to 325F.
2. Grease an 8-inch square pan with melted butter or cooking spray.  Set aside.
3. In a large bowl, mix all the dry ingredients first except peanuts.
4. On a separate bowl mix the olive oil, eggs, water, and vanilla extract.
5. Fold-in the dry ingredients and mix well. 
6. Pour the batter into pan.
7. Scatter the peanut toppings.
8. Bake for 44 - 48 mins or until almost set.  Check by inserting a toothpick in the center.  The toothpick should come out with moist crumbs clinging.
9. Cool before slicing into squares.  Enjoy!

⚠️SUGGESTIONS:

You can also use other kinds of nuts for your toppings like chopped walnuts, cashew, pistachios, macadamia, or almonds. 

❤️The toothpick-test should come out dirty. Take care not to overbake for a nice fudgy texture. 

Lechon Paksiw

As the Philippines is abundant with different events and occasions particularly feasts of Patron Saints, birthdays, weddings and anniversaries, food is always the topmost priority.  Lechon or the roasted pig is almost always present on every dining table during such happenings.  Since Filipinos are very ingenious, the leftovers of the lechon and other pork viands are converted to another dish which is the Lechon Paksiw.

INGREDIENTS:

1/2 kilo lechon leftover or lechon kawali, cut into bite-size or 1 inch thick
3/4 cup Mang Tomas lechon sauce or other lechon sauce
1 medium onion, chopped
3 or 4 cloves garlic, crushed
3 tablespoons vinegar
1 teaspoon brown sugar
1 and 1/2 tablespoon soy sauce
1/2 tablespoons peppercorns
2 pcs dried bay leaves
1 stalk of leek
1/2 cup water or Sprite or Coca-cola
Salt to taste

INSTRUCTIONS:

1. Place all the ingredients in a big pot and bring to a boil. 
2. Boil the ingredients uncovered and do not stir for a while to minimize the acidic taste of the vinegar.
3. Let it simmer for about 30-45 minutes or until the pork is tender and all sauces are incorporated into the meat. 
4. Transfer to a serving dish.  Serve with love.  Enjoy!

⚠️SUGGESTIONS:

     Sprite or Coca-cola is readily available in every party and so you can use some instead of water or stock.
     ❤Sprite or Coke can be used to tenderize the meat.
   
   


   

Fish Escabeche

Escabeche is one of the all-time favorites of Pinoys.  It is a fish dish which is cooked in vinegar but with a lot of spices and choice vegetables.  It is likened to sweet and sour but more of the gingery type since it has ginger on it.  It is very easy to prepare, hence, it can be cooked anytime as long as you have the main ingredient - the fish. 

INGREDIENTS:

1 large fish or 2 medium sized fish, uncut, cleaned and salted

2 red peppers, cut into strips

2 green peppers, cut into strips

1/4 cup vinegar

1/4 cup brown sugar

1 carrot, julienned

1 onion, chopped

3 cloves garlic, crushed and chopped

1/4 cup ginger, cut into strips

2 tablespoons soy sauce

2 tablespoons ketchup, for color and taste (optional)

1 teaspoon salt, for fish rub

1/2 teaspoon pepper, for fish rub

1 tablespoon cornstarch, dissolved in around 1/4 cup water

salt and pepper to taste

1/2 cup oil for frying the fish

INSTRUCTIONS:

1. Rub the fish with salt and pepper.
2. Heat oil in a pan.  
3. Fry the fish until golden brown and set aside.
4. In another pan, heat oil.  
5. Saute garlic, onion, and bell peppers.  Do not overcook. Set aside.
6. In a sauce pan, pour in vinegar and bring to a boil, uncovered.  
7. Add carrots, soy sauce, brown sugar, cornstarch in water, ketchup, salt and pepper.  
8. Let it simmer and wait for the sauce to thicken.
9. Correct the taste according to preference.
10. Add the cooked garlic, onion and bell peppers into the sauce and give it a good stir to mix everything.
11. Put the fish in the serving dish.  
12. Pour the mixture on top of the fish.  Serve hot with love.  Enjoy!

 ⚠️SUGGESTIONS:

You may use any kind of fish available but the preferred ones are the fleshy fish like tilapia, maya-maya or Red Snapper (the one in the video), and Lapu-lapu (Grouper).  I used what was available at the time and that was the galunggong.

     ❤ Dredging the fish in flour before cooking is also good to retain its shape and add to the slightly crispy feel of the cooked fish.

     

   

     
   

   


     

Chicharon Bulaklak

Chicharon bulaklak is an appetizer made of pork intestine.  It is very common here in the Philippines since people here love to experiment with food.  It is also popular as a "pulutan" or beer food during beer drinking sessions at the kanto sari-sari store, during cookouts or even in resto-bars in the country.

INGREDIENTS:

1 kilo pork intestine, cleaned thoroughly and cut to desired size

5 cups water for boiling 

5 dried bay leaves

1 tablespoon black peppercorns

1 onion, chopped

6 cloves garlic, crushed

2 tablespoons salt

1 teaspoon salt for cleaning the intestine 

3 tablespoons vinegar

4 cups cooking oil

DIPPING SAUCE:

1/4 cup vinegar

2 red chilies (depending on your preference)

2 cloves garlic, crushed

1 onion, diced

INSTRUCTIONS :

1. Wash the intestines with water.
2. Dip in vinegar with 1 teaspoon of salt to get the odor out and clean it from impurities.  
3. Wash again with running water.     
4. Put the pork intestine, bay leaves, black peppercorns, onion, garlic and salt in a pot together with the water and bring to boil.  Continue cooking for at least 30 minutes or until the intestine is tender. 
5. Transfer to a strainer and airdry.
6. In a pan, heat the oil.  Deep fry each piece until golden brown and crispy.
7. Put in a strainer to let the excess oil drip.  
8. Place in a serving plate lined with paper towel to absorb excess oil.  Serve hot and with love.  Enjoy!

⚠️SUGGESTIONS:

     You can serve it with your favorite bottle of beer.
     ❤If time is short, you can pat dry the boiled intestines with paper towel before frying to prevent oil from splattering or flying out of the pan.   
    ❤Cut the edge of the intestine open before boiling so that it will open up during frying and it would really look like a flower (bulaklak) blooming and ready to be eaten.
     

Pork Menudo

While I was growing up, I have always witnessed my Grandma cook this special dish whenever there was a special occasion. Growing up in the Philippines, one cannot be exempted from participating in the celebration of different feasts honoring Patron Saints.  Even non-Catholics and other people from different religious denominations take part at one point or the other even in just watching events sponsored by the town or the city they belong to.  Menudo is almost never absent in any dining table during these occasions and events. Pork is just one of the variations, you can have different kinds of Menudo if you wish, such as chicken.  Bear in mind that every province has its own version of this wonderful dish so I made some ingredients optional or you can add and experiment on your own.

INGREDIENTS:

1 kilo pork, cubed

1/4 kilo pork liver, cubed

4 medium potatoes, diced

1 big carrot, diced

1 small can garbanzos or chick peas 

1 small can green peas (optional)

1 pack raisins 

4 regular hotdogs, cut diagonally (optional)

1/2 cup soy sauce

5 calamansi, squeezed

1 medium onion, chopped

3 cloves garlic, pounded and minced

1 teaspoon sugar (I used brown)

1 sachet tomato sauce (250 grams)

1 cup water

3 pcs dried bay leaves

1 green pepper, diced

1 red pepper, diced

2 tablespoons, cooking oil

salt and pepper to taste

INSTRUCTIONS:

1. Place pork, soy sauce, and calamansi juice in a bowl.  
2. Marinate for at least 1 hour or so.
3. Heat oil in a big pan.  
4. Saute garlic and onion.
5. Add the marinated pork and cook until slightly brownish in color for about 8 minutes. 
6. Put in the tomato sauce and dried bay leaves.  
7. Add water and cook the pork thoroughly for about 30 minutes or until tender. You may add water as needed.
8. Add the liver and hotdogs.  Continue cooking for 5 minutes.
9. Add the potatoes and carrots.
10. Cook for around 10 minutes.
11. Add the raisins, garbanzos, sugar, green and red peppers.
12. Cook for another 5 minutes.
13. Salt and pepper to taste.
14. Transfer to a serving dish.  Serve with love. Enjoy!

⚠️SUGGESTIONS:

    1.  The longer you marinate the tastier the meat will get because the juices will seep into the meat.                     You may place the marinated meat inside the refrigerator overnight, covered with a wrap.

     2.  ❤ Tip: Do not overcook the liver to prevent it from getting tough and hard.

     3. You may use and add the optional ingredients for more color and variety.

    4.  I love raisins so I put in a lot and they help to neutralize the taste since they are sweet even when cooked.

Classic Fish Kinilaw (Classic Fish Ceviche)

Kinilaw came from Bisaya word “kilaw” and in Spanish term “ceviche” which means eaten raw.  The vinegar or acid juices in this preparation naturally denature or “cooks” the food.  This raw seafood is popular as an appetizer or sidedish typically for summer months where family goes on a beach picnic or as “pulutan” with a beer for casual drinking sessions or gatherings.  

INGREDIENTS:

200 grams fresh tuna, sliced in cubes

1 thumb ginger, minced 

1 small onion, minced or cut into thin slices

1/4 cup vinegar 

4 pieces calamansi 

1 piece Thai chili, cut into thin slices

freshly ground black pepper

Kosher or rock salt

1 lemon, sliced thinly (for topping)

INSTRUCTIONS:

1. Place the washed fish cubes in a bowl.
2. Pour in the vinegar and calamansi juice. 
3. Season it with salt and black pepper to taste.
4. Add the ginger, onion, and chili.
5. Mix all ingredients well. 
6. Top it with sliced lemon and serve immediately. 

⚠️SUGGESTIONS:

1. To prevent the fish from getting a rubbery texture do not soak the fish in the vinegar mixture for a long time and lessen the refrigeration time if possible. 
2.    ❤ Tip: refrigerate the raw fish separately in advance until cool before adding the mixture right before eating.
3. The fish will become a little pale or dense after refrigerating which is normal. 
4. Cucumber, red and green pepper, and “tabon-tabon” can also be optionally added. 
5. Sprinkle dish with chicharon bits if desired.
6. This recipe is good for 2-3 persons, you can double the recipe for more.

Pan-Fried Asparagus

Asparagus is one of the most variable veggies you can enjoy as a side dish for ham, steak, fish like Salmon, or even for salads and potatoes.  You can prepare it easy peasy with ingredients already available in the pantry. And a bonus is even kids love it too! 

INGREDIENTS:

1 lb fresh Asparagus, trimmed

2 tbsp. unsalted butter

Kosher salt, to taste

black pepper, to taste

INSTRUCTIONS:

1. Wash the Asparagus well under cold water.
2. Trim the hard ends of the stalks.
3. Melt the butter in a skillet over medium-heat.
4. Add the Asparagus and scatter it in the skillet.
5. Cook it for 7 mins shaking the skillet from side to side once in a while to make sure the stalks are coated with butter and evenly cooked. 
6. Sprinkle with Kosher salt and black pepper.
7. Cook for 3 more minutes or until the Asparagus is tender but still crispy and bright green.  
8. Remove from heat and serve hot.

SUGGESTION: 

You can also top it with mozzarella if you are a cheese lover.

JoLene’s-Style Inihaw na Hita sa Manok (JoLene’s-Style Chicken Thigh Barbecue)

JoLene’s Inihaw na Hita sa Manok is very simple and easy to make!  With only 3 ingredients for a marinade you already have a perfect mouth-watering dish that conjures a nostalgic feeling of a lazy summer night! So try this out!

INGREDIENTS:

2 pounds (approximately 4-5 pieces) chicken thighs
1/8 tsp olive oil

Marinade:
1 cup soy sauce
1/2 cup ketchup
1 tbsp black pepper

INSTRUCTIONS:

1. Wash the chicken thoroughly and place it in a marinating bowl after.
2. Make 3 or 4 1-inch cuts on each side of the chicken thigh.
3. Sprinkle each with black pepper.
4. Massage each chicken thigh with ketchup.
5. Pour the soy sauce on the marinating bowl soaking all the chicken.
6. Marinate and refrigerate overnight.
7. The next day before grilling,  brush the grill with olive oil so that no meat will stick on it.
8. Separate the chicken from the marinade and place it on the grill.
9. Set aside the marinade for basting later.
10. Grill the chicken and start brushing it with the marinade every now and then.
11. Grill the chicken for 15 mins each side or until the thermometer reads 165 F.

SUGGESTIONS:

1. You can also use large resealable pack for marinating the chicken thighs overnight that way all chicken thighs are soaked in the marinade.
2. If grilling more than 4 pieces you can always double the measurement of the marinade.
3. If you want a really sweeter chicken you can add 1 tbsp sugar in the marinade when the chicken thighs are already on the grill.
4. You can also skew the chicken thigh with pre-soaked bamboo sticks.  One stick for each thigh and bamboo sticks presoaked for 30 minutes.

Tabirak / Binignit / Ginataang Halo-halo

Tabirak or binignit is a popular Visayan dessert soup that is now widely known throughout the Philippines. Among the people from Visayas and Mindanao, the soup is also generally cooked and eaten for the Holy Week, especially during Good Friday when people fast and abstain from eating meat. At other times, this is an all-time favorite snack in the provinces. This sweet dessert soup can be made easily since all the ingredients are readily found in the supermarkets, farmers’ markets and wet markets all over the country.

INGREDIENTS:

Sweet potatoes - 5 pieces, sliced into cubes

Gabi or taro root - 2 pieces, sliced into cubes

Lutya or white taro - 1 piece, sliced into cubes

Cardaba or saba banana - 6 pieces, sliced diagonally

ripe jackfruit - 1 1/2 cups, sliced into strips

tapioca pearls - 2 cups (you may use different colors for variety)

Landang - 3-4 pieces to thicken the mixture (soak in water)

1 1/4 cup ground glutinous rice rolled into balls

brown sugar - 1 1/2 cup (adjust to taste)

thin coconut milk (2nd extract) - 6 cups

thick coconut milk (1st extract) - 1 cup

INSTRUCTIONS:

1. Bring to boil the thin coconut milk in a large cooking pot.

2. Place the sweet potatoes, gabi and lutya in the boiling liquid and continue to cook for 8 minutes.

3. Add bananas, ripe jackfruit and rice.  Cook for another 5 minutes.

4. Add brown sugar, landang and tapioca. Cook for 2 to 3 minutes.

5. Add water as needed and adjust the taste by adding more sugar when preferred.

6. Cook until the sweet potatoes, gabi, lutya, and bananas are soft. 

7. Add the thick coconut and bring to boil for about 3 minutes.

8. Remove from heat and transfer to a serving bowl.

9. Serve hot and enjoy!

Sinigang na Hipon sa Gabi (Shrimp Sour Soup with Taro)

Sinigang or sour soup is a typical Filipino broth mainly made of whole shrimps and fresh vegetables.  If you are in the Philippines tamarinds can be found anywhere, however; if you reside overseas, Sinigang mix packs are readily available at any Filipino or Asian stores.  This is very simple yet incredibly delicious!

INGREDIENTS:

1/2 kilo shrimps
1 talong (eggplant), cut diagonally
1 radish, cut diagonally
4 pcs okra
3 pcs sitaw (string beans), cut into 2 inches
1 gabi (taro), cut diagonally
1 tomato, sliced
1 onion, sliced
2 siling haba (long green pepper)
750 ml water or hinugasan ng bigas (rice water)
1 pack sinigang mix or sinigang mix with gabi
1 bunch kangkong leaves
patis (fish sauce), to taste
black pepper, to taste

INSTRUCTIONS:

1. Boil water with tomato and onion.
2. Put in gabi and and radish and cook for 5 to 8 minutes.
3. Add sinigang mix and cook for 3 minutes.  Make sure to mix well and avoid lumps.
4. Add the rest of the vegetables and shrimp.  Continue cooking for around 10 - 15 minutes.
5. Add kangkong leaves and cook for 2 to 3 minutes.  Season well with patis and black pepper.
6. Transfer in a serving bowl.
7. Serve hot and enjoy!

SUGGESTIONS:

1. Make sure shrimps are cleaned and deveined.  Fresh shrimps with head attached make your soup more savory.
2. If kangkong leaves are not available, you can substitute it with petsay (bok choy) instead then turn off the heat after adding.  Do not remove the cover of the cooking pot and let it cook with the remaining heat for 3 minutes.