Pampanga Express

Just because…

An all-veggie affair making use of the Bicolano’s gata cooking technique and the Pampango palate (meaning it’s sweeter than spicier!).
Don’t scream! I just like how it sounds. Yes, yes, I know there are no trains to Pampanga and it’s not as spicy you won’t rush to the CR!
What you need:
1 tsp cooking oil
1 small red onion, minced
1 tsp ginger, finely sliced
1 pack/10 pcs lady’s finger chili or siling pansigang, finely sliced
2 packs/12 pcs winged beans, finely sliced
1 1/2 cups coconut cream
Salt and pepper to taste
Do it:
1. Sauté onions in oil until translucent. Add ginger.
2. Add chili. Sauté until translucent.
3. Add winged beans.
4. Add coconut cream and bring to a boil, then lower heat to simmer.
5. Cook until dish has a thin layer of oil on top brought about by the coconut cream.
6. Salt or patis and pepper to taste.
7. The secret? Sprinkle a bit of brown or muscovado sugar 🙂 It balances the flavors!

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