Today’s DIY : In today’s (July 31) issue of the Philippine Daily Inquirer, my DIY recipe is for Guinataang Sigarilyas with Tinapa – Wing Beans in Coconut Milk with Smoked Fish.
Where I Got It: From Romulo Café, the restaurant named after Filipino statesman, writer, soldier and diplomat General Carlos P. Romulo. The restaurant is owned by his grandchildren.
At the Maya Kitchen and Culinary Center last Saturday, Alessandra Romulo Squillantini (granddaughter of General Romulo) and her husband Enzo demonstrated how to cook some heirloom recipes of the Romulo family. These included: Lola Virginia’s Chicken Relleno (chicken stuffed with a mixture of ground pork, cheese, chorizo, Vienna sausage, onions, peas, raisins, pickle relish and eggs),
Tito Greg’s Oxtail Kare Kare (oxtail and tripe stew in a peanut-based sauce),
Adobong Manok sa Gata (chicken adobo cooked in coconut milk) and Tropical Turon (pineapple roll served with calamansi sherbet and lemon sauce). These dishes are all served in Romulo Café.
And of course there was the guinataang sigarilyas.
I’ve never been fond of wing beans but this recipe has made me appreciate this humble vegetable more. Simmered in sweet-salty bagoong and the rich, creamy taste of the coconut milk, the sigarilyas becomes transformed into a hearty dish. It’s best eaten after it’s newly cooked—and with lots of hot, freshly cooked rice.
Grab the recipe: Here’s Romulo Café’s recipe for Guinataang Sigarilyas with Tinapa. To view my entire DIY column in today’s (July 31) Inquirer, see today’s issue (page C4) or click on this link: http://lifestyle.inquirer.net/167190/romulo-cafes-guinataang-sigarilyas-with-tinapa
Guinataang Sigarilyas with Tinapa
(Winged Beans in Coconut Milk and Tinapa)
450 grams sigarilyas (winged beans)
¼ c cooking oil
¼ medium onion, chopped
6 small cloves garlic, chopped
½ c flaked tinapa (smoked fish)
3 tsp bagoong
1 chicken broth cube
1 c water
1 1/3 c fresh coconut milk (see tips)*
Wash the sigarilyas well. Remove the seeds then cut the sigarilyas into 1 ½ -inch pieces. Set aside.
In a large sauté pan or skillet, heat the oil then sauté the onions and garlic. Add the tinapa flakes. Stir in the sigarilyas, bagoong and chicken broth cube. Pour in the water and allow to simmer. When the sigarillas are tender, add the gata and continue simmering for a few more minutes. Transfer to a serving plate and serve. Makes 4 – 6 servings.
- For the tinapa, Romulo Café uses galunggong tinapa. You can also use tinapang bangus (make sure it’s boneless).
- For the coconut milk, use kakang gata, which is the first pressing of the coconut. This is thicker than the second or third pressing of coconut and is also called coconut cream.
- You can use freshly squeezed coconut milk (first pressing) or canned coconut cream.
- If using canned coconut cream, shake the can well before opening.
- Instead of tinapa, you can use small shrimps or dried shrimps (known locally as hibe). If using dried shrimps, hydrate them first by soaking them in warm water for about 10 minutes before using.
- For a spicier version of this dish: Use spicy bagoong, or add some siling labuyo (bird’s eye chilies) after pouring in the water.
For more information on Maya Kitchen’s cooking classes, call 892-1185 or 892-5011, local 108, or visit: www.themayakitchen.com
Romulo Café: 32 Scout Tuason, corner Dr. Lazcano, Quezon City, telephone: 332-7275. Branches are also located on Jupiter Street, Bel Air, Makati (telephone 478-6406; and in Madrigal Business Park, Alabang (telephone 556-1443).
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