Faiai Fee Gulay Na Pechay

Instructions

1. 1

   salt to taste 3 cloves garlic, minced

2. 2

   Before boiling the chopped octopus, beat and rub with papaya leaves 1/4 lb. shrimps, peeled and deveined

3. 3

   all over. This practice eliminates itchiness and also cuts down on cooking 2 tablespoons patis (fish sauce)

4. 4

   time. Cut up octopus into 2–3" pieces. Save the ink or purplish concentrate

5. 5

   from the head. Boil the pieces for 30–40 minutes or until tender. Remove the Wash cabbage, remove stalk ends and cut crosswise - about 1/2 inch

6. 6

   water. Add coconut milk. Add the ink-like concentrate that you saved. Bring wide. Pre-cook pork in a little amount of water. Dice and set aside. Save the

7. 7

   to a boil. Remove from heat. Serve with taro, breadfruit, yam, etc. cooking water or broth. Heat cooking oil, saute garlic till light brown. Add

8. 8

   the sliced onion and continue to cook till the onion becomes translucent.