Ginataang Sigarilyas With Tinapang Bangus
Ingredients
Scale
- 1 small boneless tinapang bangus, flaked
- 1 tbsp canola oil
- 3 cloves garlic, minced
- 1 white onion, chopped
- 300g sigarilyas (winged bean), sliced
- 1 cup coconut milk (kakang gata)
- fish sauce to taste
Instructions
- Heat oil in a pan and saute garlic and onion until translucent.
- Add flaked tinapa and stir for about 20 seconds.
- Add sliced sigarilyas and pour in coconut milk.
- Cooked covered for a few minutes until sigarliyas is cooked but is still crunchy.
- Season with fish sauce to taste.
- Serve with steamed rice
Find it online: https://www.thepeachkitchen.com/2017/02/ginataang-sigarilyas/