Skip to main content


Showing posts from September, 2013

Stir-Fried Winged Bean with Coconut Milk

Winged bean, also known as four angled bean is a rich source of vitamin A (for normal vision and immune system). Despite this, some people are not very keen in eating winged bean (sigarilyas) probably because of its "bitter" taste. Adding coconut milk is a great way to enhance its flavor and taste. Even kids will love it!

4 cloves garlic, crushed 1 medium onion, sliced1/2 cup lean ground pork6-8 pieces winged bean (sigarilyas), sliced diagonally1 cup  coconut milk3 tsp vegetable oil salt and pepperred chilies (optional) Preparation

1. In a wok or skillet, heat oil over medium heat and saute garlic
    and onion.

2. Stir in lean ground pork and cook until lightly browned.

3. Add the sliced winged bean and cook until tender.

4. Add the coconut milk and stir constantly.

5. Add salt and pepper to taste.

Pechay and Bok Choy Stir-Fry

Pechay (pak choi) and bok choy (bok choi) are green leafy vegetables belonging to the Brassica family. Pechay has crisp, dark green leaves and has a bland taste. It is often added in nilagang baka (boiled beef), pesang manok and bulalo (boiled beef shank) and a whole lot more. On the other hand, bok choy (Taiwanese pechay) has crisp, light green leaves and has a sweet taste. In Chinese cuisine, bok choy is added in stir-fried dishes and soups.

  Both pechay and bok choy are good sources of beta-carotene, folic acid, fiber and 
  vitamin C. It also lowers cholesterol levels, boosts immune system and for
  cancer prevention.
  Whenever I go to the local market, I always buy bunches of pechay and bok choy. An    easy way to cook these vegetables is to stir-fry it with ground pork or chicken. This   goes well with fried and grilled foods. Enjoy!   Ingredients

3 bunches pechay, cut lengthwise3 bunches bok choy, cut lengthwise1/2 cup lean ground pork4 cloves garlic, crushed1 medi…