Since last year, Mom Violy and Carmina had been wanting to try the much-talked-about Bebang's Halo-Halo , but even when we passed by, the timing was never right. Mom Violy kept saying she’d wait until a branch opened closer to us. Then Becky told Carmina there was one along her commute route to work. The best part was that the Tomas Morato branch in Quezon City had just opened. When we arrived at CTTM Square , we found plenty of restaurants on the second floor. While checking the menu, we let the customers behind us order first. Mom Violy asked them for recommendations, and they suggested the Presidential for first timers. Unlike other places, Bebang’s Halo-Halo doesn’t have size options—everything comes in a standard size, making ordering easier. Seniors and PWDs get a discount per order, and you’re given something that lights up when your halo-halo is ready for pickup. Service was quick, so the wait wasn’t long at all. Each order comes in its own green plastic bag with a table...
This sounds like a cigarette that you puff in your mouth but actually it is a name of a vegetable that Filipino eat in the Philippines.
There is also other ways to spell sigarilyas which Manang V calls it by Sigillas.
Sigarilyas is called a winged bean in English.
Filipino Sigarilyas Recipe
Ingredients:
- 1 - Cup Sigarilyas (sliced thinly)
- 1/2 Cup - Small Shrimp (peel shell and remove head)
- 1 - Onion (chopped)
- 2 - Cloves Garlic (minced)
- Patis to taste
- 1/2 Cup - Water
Cooking Instructions:
Step 1:
- In a pan pour small amount of cooking oil when hot add garlic and onion to sauté it than add the shrimp and patis.
- Add sigarilyas and water
- Once sigarilyas is tender it is ready to serve
There is another way we eat this dish by adding gata to this dish to add more flavor by adding 1 cup of Gata (coconut milk) and other people combined kalabasa (squash) which can be used 1 cup peel, seed out with a spoon and cut into 1-inch cubes.
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