12 March 2013

Mung beans & sesbania flower

Sesbania flower or corkwood flower (sabung ti katuday in Filipino) is highly known and consumed in the Philippines. They come in various colors but to a Filipino culture, the white one is known the most. I grew up with a bunch of these growing in our backyard, eating it as a salad with tomatoes or with mung beans (refer to second picture). Sesbania flower is very low in calories and tasty, with only 8 calories in one ounce of it raw. I have inherited (or self-taught) how to prepare this flower:

Sesbania flower salad:
  • 2 cups sesbania flowers
  • pinch of salt
  • 1 large tomatoes
  • 1 tablespoon fish sauce (or Filipino buggoong)
  1. Heat pan to medium heat.
  2. To clean sesbania, split open and remove the nectar and stem. Rinse.
  3. Add sesbania in the pan and add pinch of salt. 
  4. Cover and cook until it wilts. 
  5. Remove and place on a plate. 
  6. Cut tomatoes and fish sauce. Mix and serve
Sesbania flower with mung beans:
  • 1 cup dry mung beans (soak over night or at least 8 hours.)
  • 2 cups sesbania flower. Cleaned.
  • 2 gloves garlic
  • 1 Tablespoon fish sauce (or buggoong)
  • pinch salt 
  1. Boil mung beans until it is soft. (It cooks faster if  you soak them overnight or at least 8 hours)
  2. Add garlic and fish sauce.
  3. When beans are cooked, add sesbania flower and cover. Bring heat to low medium. 
  4. Cover until flowers wilt. Stir and serve. 

No comments:

Post a Comment