I picked some winged beans or sigarilyas from my sister's garden today, it's so fresh that's why I was tempted to picked it but of course I asked her permission. I cooked it and gave her some and she said it's yummy. Carabansos in Visayan dialect. Ingredients for 4 servings: 1/2 kilo winged beans ( sliced and cleaned) 1 small onion 1 teaspoon ginger strips 1 1/2 cup thin coconut milk 3/4 cup pure coconut milk 1 tablespoon shrimp paste (bagoong alamang) salt if needed
winged beans-sigarilyas
Procedure: 1. In a pan put the thin coconut milk, onion, ginger and shrimp paste then bring to a boil over medium heat. 2. When boiling add the winged beans (sigarilyas) then stir and simmer until half cooked. Add salt if needed, then add the pure coconut milk and simmer until done.
My friend who has a catering services gave me her recipe for putong puti, this is my shortcut version of the recipe I will try the original procedure soon so that I can compare which one is whiter. I am not contented with the whiteness of the finished product but it is still delicious and whiter than puto cheese that I made for my previous posts. To those who have problems where to use the egg whites after making leche flan , this is the solution. Enjoy cooking. Ingredients: 2 cups flour 1 tablespoon of baking powder 1 cup white sugar 5 egg whites 1 1/2 cup fresh milk 1 teaspoon butter (soften) 1/4 teaspoon salt (optional) slices of cheddar cheese ( I used Eden) Procedure: 1.Combine the flour, salt, sugar and baking powder then sift it. 2. In a mixing bowl combine together the sifted ingredients, egg white, butter and milk then mix very well until the batter is smooth in texture. 3. Fill the puto molder with the batter around 3/4 full then top the cheese and steam for 8 minutes or until done.
