In my continuous effort to add veggies to my family’s diet, yesterday’s lunch is Ginataang Sigarilyas with Tinapang Bangus (Winged Bean and Smoked Milkfish in Coconut Milk). This dish is already good eaten by itself, paired with quinoa, or steamed rice because the tinapang bangus (smoked milkfish) gives it a lot of smoky, meaty flavor.
But I know peanutbutter♥ and Ykaie would not be able to stand eating this alone if it’s not paired with some kind of meat. So I paired this with fried chicken.
Guess what? The fried chicken was well received and were done with in no time. But this veggie dish? Well, let’s just say…. there were a lot of leftovers. Of course, I was unhappy. It’s already a tasty vegetable dish, what’s not to like?
This is one of my problems when it comes to vegetables. My family is just not too fond of them. Yes, they eat vegetables but only to a certain extent… and most of the time, there has to be meat — fried chicken, fried liempo, roasted chicken, beef, pork chops…
Today’s lunch is Beef Mechado. The pot is all clean, they were very happy to eat all the carrots and potatoes. How about that?
♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!
- 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
- 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
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