Simmered in creamy coconut sauce, this vegetable dish is low in cost but high in flavor and nutrients like copper and iron for healthy blood.
2 tbsp cooking oil
1 tbsp chopped garlic
¼ cup chopped onions
100g ground pork
100g chopped shrimp
2 tbsp bagoong alamang (shrimp paste)
4 cups chopped sigarillas (winged beans)
1 8g MAGGI MAGIC SARAP
1 tbsp patis or to taste
½ cup coconut cream
- Heat oil, sauté garlic and onions until limp. Add ground pork , shrimp and bagoong. Continue cooking until pork and shrimp change in color.
- Stir in sigarillas, season with MAGGI MAGIC SARAP and patis.
- Pour in coconut cream and bring to a simmer. Remove from heat and serve hot.
Carbohydrates: 2 g
Protein: 5 g
Fats: 12 g
Calories: 132 kcal
GOOD TO KNOW
Sigarillas, also known as winged beans, is a rich source of calcium, minerals, vitamins A and C, iron and enzymes. Avoid buying wilted sigarillas by making sure there are no brown spots on them.
GOOD TO REMEMBER
Coconut cream has a thick consistency and may be separated from the coconut milk when it rises to the top after refrigeration.