Hello, friends, I’m back! After a month and a half vacation in the Philippines and two weeks of just lounging around in the house and feeling like I was still on vacation in the Philippines, I am finally here with a spanking new recipe to share. But before we proceed to the delicious dish ahead, I’d like to thank everyone for your continued support of Kawaling Pinoy. The blog achieved a significant milestone in December and I am over the moon with glee. You guys, 1,500,000 pageviews in one month and I owe it all to you! I’ll run through the numbers more in detail when I post our monthly giveaway and income report in the next few days so please stay tuned.
My recent trip to the Philippines was definitely a culinary adventure. Not only did I enjoy myself immensely with the everyday sinigang and adobo I cook regularly here in the U.S., I also had my fill of food I missed from living abroad. Although indigenous vegetables such as saluyot or kangkong are, for the most part, accessible here in Southern California, I’ve never seen winged beans even in the farmers’ markets I frequent.
You can just imagine my delight when I found them on the first of my many trips to Tarlac’s wet market piled high and dirt cheap! I bought a huge bunch, cooked a big pot of ginataang sigarilyas at kalabasa, and made up for lost time. 🙂
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound shrimps, peeled and deveined
- 1 tablespoon fish sauce
- ½ small kalabasa, peeled, seeded and cut into chunks
- 1 pound sigarilyas (winged beans), ends trimmed and sliced diagonally
- 1 cup coconut cream
- ½ cup water
- salt and pepper to taste
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
- Add shrimps and cook for about 2 to 3 minutes or just until color changes to pink.
- Add coconut milk and water and bring to a simmer. Add kalabasa and cook for about 7 to 10 minutes or until kalabasa is just about done. Add sigarilyas and continue to cook for another 4 to 5 minutes or until vegetables are tender and sauce is reduced. Season with salt to taste and pepper to taste. Serve hot.