Cook-Then-Shoot: Ginisang Sayote

Ginisang Sayote
Ginisang Sayote

Since I’m lacking any motivation to do photography these days, and I’m going serious on this dieting bit, I’m going back to the first sort of subject I took photos of: food. Food I cook.

Nothing special inside the ref these days, but we do have lots of pork, and some vegetables we need to cook soon. So I did the type of dish I’ve been cooking since I learned how to cook: ginisang gulay.

I had sayote, so that was my base ingredient. However, anyone can do this with ampalaya, spinach, sitaw, and pretty much any green leafy vegetable or bean variety.


chopped garlic, onion, and tomatoes
hibe or dried shrimp
toyo or part of chicken bullion cube (not the whole block) + water
fried pork
fried tokwa

Saute chopped garlic, onion, tomatoes, and dried shrimp. Add some water, and add in chicken bullion cube, or alternatively add non-MSG’d toyo (if you abhor MSG) then water. Add fried pork and fried tokwa. Bring to a boil, and simmer until pork is almost tender. Add in sayote, add some more water to build a broth, bring to a boil, and simmer until sayote is cooked.

If you do have fresh shrimp available, peel and use. To take out the toyo and bullion cube for flavoring as ingredient, you can use the fresh shrimp heads. With a mortar and pestle, grind the shrimp heads with some water, and use that to add flavor to the dish.

Tagged ,

2 thoughts on “Cook-Then-Shoot: Ginisang Sayote

  1. j says:

    whoa use a shape cutter for teh sayote

  2. rain says:

    Err, no need. Its “rustic” cutting hrhrhrhr

Leave a Reply

Your email address will not be published. Required fields are marked *