Thursday, July 5, 2012

GISING! GISING! (Sigarilyas/Winged Bean Version)

GISING! GISING! (SIGARILYAS VERSION)© BUSOG! SARAP! 2012

I have done the Seafood and Kangkong versions of Gising! Gising! and now I present you with another one…..a Sigarilyas (Winged Bean) edition!  Some of you will say, somebody already have posted a Sigarilyas Gising! Gising! before so what’s so special with this one?  Well, to answer that question….in my opinion, this is the tastiest version I ever created so far in the Gising! Gising! department.  This one is definitely a keeper and if you’re a regular Busog! Sarap! reader, you know what I mean!

SIGARILYAS© BUSOG! SARAP! 2012SIGARILYAS (WINGED BEANS)

Sigarilyas (Winged Beans) is at its best when they are still young (tender pods), should be bright green in colour and hardly have any browned frills.  A good source of protein and absolutely delicious added in Sinigang & Ginisa (Sautéed).  In other Asian countries they make this type of beans as salads.

 

GISING! GISING! (Sigarilyas/Winged Beans Version)

INGREDIENTS:

1 clove of garlic

1/2 medium onion

1-2 tbspn cooking oil

100g pork mince

100g prawn meat

10pcs sigarilyas (winged beans)

1 can coconut cream (400ml)

2 tbspn bagoong (Filipino sautéed shrimp paste)

1/2 cup water (+ 1/4 cup if needed)

1-2 bird’s eye chilli (optional), deseeded/finely chopped

pinch of ground black pepper

*used U.S Measuring Cups & Spoons

GISING! GISING! (SIGARILYAS VERSION) INGREDIENTS© BUSOG! SARAP! 2012

~  Top and tailed your Sigarilyas (Winged Beans) and wash in cold water,  slice in slanted cuts to make butterfly shapes.  Peel the outer skin of your onion and only finely dice half of it.  Crush your garlic clove and remove the skin.  Using your large knife, finely mince your prawn meat and set it aside next to your pork mince.


COOKING PROCEDURE:

GISING! GISING! (SIGARILYAS VERSION) STEP1-4© BUSOG! SARAP! 2012

~ In a large wok/pan, heat (medium high) your cooking oil and sauté the garlic and onions. Add in the pork mince, stir for awhile (make sure you are breaking the clumps of meat) till meat becomes light brown. Stir in the prawn meat and separate the clumps and cook till the prawn meat becomes white and some of it have that orangey bits.  Add in your bagoong and chopped bird’s eye chilli (optional), stir it in well with prawn and pork pieces.

GISING! GISING! (SIGARILYAS VERSION) STEP5-8© BUSOG! SARAP! 2012

~  Pour in your coconut cream, stir it well and bring to boil the mixture.  Lower heat till the mixture is just simmering.  Add in your chopped Sigarilyas (Winged Beans) and let it simmer for 5-10 minutes.

GISING! GISING! (SIGARILYAS VERSION) STEP9© BUSOG! SARAP! 2012

~  Add the water once you see the sauce is becoming too thick, increase it for another 1/4 cup of water if needed to thoroughly cook the chopped Sigarilyas (Winged Beans).  This dish should have a slightly thick creamy sauce and should not be watery.  Remove the pan from the stovetop and let it rest for a while.  This dish can be serve in individual bowls or one large serving bowl for the family to share at the table.

GISING! GISING! (SIGARILYAS VERSION) PIC2© BUSOG! SARAP! 2012

BEST WITH:  Crispy Fried Fish and Fresh Steamed Rice.

NOTES:

  • You can blanch your chopped (slightly matured) Sigarilyas in boiling water prior to cooking your Gising! Gising.  Cook for 3 minutes and then drain, it will turn bright green.
  • But if you happen to have bought young Sigarilyas (small ones with green frills, no indication of browning edges), don’t blanch them…no need for it.
  • I’ve written the bird’s eye chilli as optional as I have to cook my version without it because of the kids.

5 comments:

  1. Oh my gosh, I miss eating these! I don't know where to find this here in the USA. I'll just have to keep drooling at your photos. But thanks for the recipe idea. I'll bookmark it so that just in case I find sigarilyas I have a recipe. Thanks again!

    ReplyDelete
  2. To be honest, I've heard about this a lot but never had it. I miss sigarilyas.

    ReplyDelete
  3. sarap... will try to cook it this week

    ReplyDelete

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