Sarciadong Pechay in Itlog is Sarciadong Pechay and Sarciadong Itlog cooked in one pot. It is made from boiled eggs, beaten eggs, fresh pechey, tomatoes, garlic and onions stewed in a light sauce seasoned with fish sauce. If you’ve made either dish before, this will be familiar. The beaten eggs help form the sauce, the boiled eggs add volume, and the pechey is added near the end so it stays fresh and soft. I like to make this when I need a dish that will feed more people without spending a lot of money.
This is a convenient dish to make when you don’t want to grill meat. I think it’s very effective during the Obon period. My family has always treated Salciado cuisine as a daily meal. These are the kinds of dishes you can make without going to the store, as the ingredients are usually already in your kitchen.
Who is Sarciadong Pechay on Itlog?
Itlog’s Sarciadong Pechay is a combination of two Sarciado dishes. Salciado is a dish made with tomato and egg sauce. Most people know salciado isda, but salciado can also be prepared with other ingredients.
This version uses pechey for one dish and boiled eggs for the other. It increases the volume of the dish, which is useful when feeding more people at home. I think many Filipino families cook this kind of food without saying anything special about it. Take what you have and turn it into a delicious meal.
Why Itlog’s Sarciadong Pechay Recipes Work
There are a few things to keep in mind to ensure this recipe turns out well every time.
Two types of eggs in one dish – boiled and beaten eggs do double duty. Adding boiled eggs makes it more filling, and mixing the beaten eggs into the sauce thickens it. Fresh Tomatoes as a Sauce Base – The sauce in this recipe is made with fresh tomatoes. No need for canned sauce. Once the tomatoes have cooked down, the tomato juice will mix with the water and form a light sauce. Pechay wilts quickly – Pechay cooks quickly and only takes a short amount of time in the pot. The leaves will wilt quickly, but the stems will remain a little crunchy. Fish sauce and magic salap go well here – Fish sauce and Maggi go well together in this dish. The fish sauce adds flavor and the Maggi rounds out the flavour. You really don’t need a lot of stuff.
material
Eggs – used either boiled or beaten Maggi Magic Sarap – all-in-one seasoning granules Pechey – fresh bok choy Ripe tomatoes – chopped and boiled down for the sauce Onions – stir-fried first with garlic Garlic – minced or minced Water – to loosen the tomato base Fish sauce – for flavor Ground black pepper – a little goes a long way Cooking oil – For sauteing
Vanjo’s advice
I’ve been making salciado dishes for a long time, and here’s what I keep in mind when making this recipe:
If possible, boil the eggs in advance. I usually keep it in the fridge, so all I have to do is peel it and start cooking. It makes things easier. Boil the tomatoes well. Don’t rush this part. The sauce will begin to come together as it begins to soften and become almost paste-like. Slowly pour the beaten eggs into the pot. This will help it spread better in the sauce. If you pour everything in one place, it may clump. Add the pechey near the end. It only takes a minute or two. It’s best not to leave it for too long as the heat will keep it cooking.
How to make Sarciadon Pechai (Itlog)
Itlog’s Sarciadong Pechay doesn’t require many steps. This is how I do it.
boil and prepare eggs
Put 12 eggs in a saucepan and pour water. Bring to a boil and cook until set, about 10-12 minutes. Soak the boiled eggs in cold water. Once cool enough to handle, peel and set aside. Crack the remaining 3 eggs into a bowl. Mix well with a fork and set aside.
Stir-fry the spices and make the sauce
Heat cooking oil in a wok or pot. Fry the onions for about 1 minute. Add the garlic and sauté for another minute, until fragrant. Add tomatoes. Cook until softened and starting to fall apart, then stir in the fish sauce and ground black pepper. Add water and bring to a boil. Cook for 1-2 minutes. Slowly pour the beaten eggs into the pot. Let stand for a few seconds and stir until incorporated. Add the pechey. Cook for 1-2 minutes until the leaves are wilted. Adjust the seasons with Maggie Magic Sarap. Stir. Add the boiled eggs and cook for another minute. Transfer to a serving bowl. Enjoy with rice.
What does Itlog have to offer with Sarciadong Pechay?
Steamed white rice – the sauce goes well over fresh rice Fried pompano – if you want a bigger spread, serve with fried pompano on the side Tuyo – this salty fried fish gets even more flavor when paired with salciado. Daing na Bangus – my favorite combination. I’m sure you’ll agree.
storage
Itlog’s Sarciadong Pechay can be stored in the refrigerator, but in my experience, it is usually eaten quickly.
Store in an airtight container and refrigerate for up to 2 days. The pechey will become even softer, but the eggs and sauce will still be fine. It can also be frozen for about 1 month. The texture of boiled eggs will change after thawing, but they will still be delicious. If you want to reheat it, heat it in a pot over low to medium heat. If the sauce becomes too thick, add a little water. Do not heat the eggs over high heat to avoid them becoming rubbery.
See more salciado recipes to try
Salciado – a classic version of crispy fried fish simmered in a tomato and egg sauce Salciadon Dine – salty dried fish fried in the same style of sauce Salciadon Manok – chicken stew with tomatoes and green peas Tofu Salciado – deep-fried firm tofu without meat
Pechey – regular bok choy, baby bok choy, or Chinese cabbage Fish sauce – soy sauce (although the taste varies a little) Ripe tomatoes – half a cup of tomato sauce if you can’t get fresh, but fresh is always better for salciado Cooking oil – any neutral oil. Canola oil or vegetable oil is fine.
FAQ
Can I use less eggs?
yes. For a small group, use 6 boiled eggs and 2 beaten eggs. Just cut the other ingredients in half.
Is this a suitable dish for Lent?
that’s right. This recipe does not contain any meat. The eggs alone are hearty enough and the pechey completes it.
Can I add other vegetables?
you can. Green beans and green peppers work well. Be careful not to add too much. Pechey will be lost.
Should I cut boiled eggs or leave them whole?
I usually leave them whole. That will hold up better. However, if you want the yolk to absorb more of the sauce, cut the yolk in half.
Try this Sarciadong Pechay on Itlog Recipe and let us know what you think.
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Itlog’s Sarciadong Pechay
Boiled eggs and fresh pechey cooked in a flavorful tomato and egg sauce seasoned with fish sauce.
Instructions
Boil 12 eggs in a pot of water until firm, about 10 to 12 minutes. Peel and set aside.
15 eggs
Mix the remaining 3 eggs in a bowl and set aside.
15 eggs
Heat oil in a wok or pot over medium heat. Fry the onions for 1 minute.
3 tablespoons cooking oil, 1 onion
Add garlic and continue sautéing for another minute.
6 cloves garlic
Add tomatoes. Boil until tender, add fish sauce and black pepper.
3 tomatoes, 1 teaspoon fish sauce, 1/4 teaspoon ground black pepper
Pour water and bring to a boil. Continue cooking for 1-2 minutes.
1 cup of water
Slowly pour the beaten eggs into the pot. Let it set briefly, then stir with the other ingredients until well mixed.
15 eggs
Add the pechey and simmer for 1-2 minutes.
Pechey 4 bunches
Adjust the seasons with Maggie Magic Sarap. Add the boiled eggs and cook for another minute.
Maggi Magic Sarap 8 grams, 15 eggs
Transfer to a serving bowl. Enjoy with rice.
Precautions
A shortcut to preparing eggs – Boil the eggs the night before and store them in the fridge. The skins of cold-boiled eggs peel off easily, and the food hardens quickly the next day.
Wok and pot – A wide wok allows you to spread the beaten eggs in a thin ribbon. Deep pots tend to clump in the center.
Serving Suggestions – Goes well with fried fish or dried fish as a side dish to make a more perfect spread. A small dish of vinegar with crushed garlic also serves as a dipping sauce for boiled eggs.
Nutritional information display
calorie: 143kcal (7%) carbohydrates: 13g (4%) protein: 9g (18%) fat: 8g (12%) Saturated fat: 1g (5%) Polyunsaturated fats: 3g Monounsaturated fats: 5g Trans fat: 0.03g cholesterol: 9mg (3%) sodium: 449mg (19%) potassium: 1432mg (41%) fiber: 6g (twenty four%) sugar: 7g (8%) Vitamin A: 25039IU (501%) Vitamin C: 253mg (307%) calcium: 597mg (60%) iron: 5mg (28%)
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