1 lb. chicken, cut into serving pieces
1 medium size potato, cut into 6 pieces
2 pieces saba or Thai banana, cut into 4
1/2 lb. cabbage, quartered
1 bunch pechay, remove ends
1 small red bell pepper, julienne
3-4 cloves of garlic, minced
1 medium onion, diced
1 large tomato, diced
1 cup tomato sauce
1 tablespoon fish sauce
1 teaspoon sugar (optional)
Salt and ground pepper to taste
2 tablespoon cooking oil
1/2 cup water
Heat cooking oil in a deep pot.
Fry potato and banana till golden brown, set aside.
Add slices of chicken, sauté for few minutes or till golden brown.
Season with fish sauce and ground pepper. Add water and simmer for few minutes.
Pour in the tomato sauce, sugar and salt to taste. Simmer until chicken is fully cooked.
Add the fried banana, potato, bell pepper and simmer for few minutes.
Add the cabbage and simmer for few more minutes.
Add the pechay and remove pot from heat.
Serve hot with fish sauce for dipping veggies if desired .