Sigarilyas sa Gata (Winged Beans in Coconut Milk)

Sigarilyas Sa Gata is one of my favorite comfort foods. Sad to say that I only discovered it the last ten years. There’s this restaurant in Robinson’s Manila, called Mangan (translated from Pampango – to eat) that serves it and where I found out that it existed.

I suppose that long ago when I first tasted sigarilyas, the cook didn’t blanch it therefore it was acrid (mapakla!) and I didn’t bother to like it.

Sigarilyas is seasonal because you can’t find it all the time.

When you slice it, into pieces crosswise, each slice looks like a butterfly; maybe that is why it was called the winged bean.

Watch our video on how to cook this curious looking vegetable.

Sigarilyas sa Gata (Winged Beans in Coconut Milk)

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By Marianne de Leon Serves: 3-4
Prep Time: 30 minutes Cooking Time: 40 minutes Total Time: 1 hour 10 minutes

Crunchy sigarilyas (winged beans) stewed in gata (coconut milk) with pork belly and shrimps is a seasonal dish for most Filipino households.

Ingredients

  • 250 grams sigarilyas (winged beans) - trim off about ¼ inch from both ends, then slice horizontally, about ½ inches. The beans to look like little stars. Set aside, ready to be blanched.
  • 2 tablespoons cooking oil
  • 1 teaspoon crushed garlic
  • ¼ cup sliced onion
  • 1 teaspoon ginger sliced julienne
  • 100 grams pork belly - sliced into small bite size pieces
  • 1 tablespoon bagoong alamang (fermented shrimp paste)
  • 1 cup coconut milk
  • 1 siling mahaba (lady finger chili) - sliced into very small pieces
  • 6-8 prawns peeled, deveined and pan fried for garnishing

Instructions

1

Sigarilyas have to be blanched before they are used. If one does not blanch the sigarilyas, it will have an acrid (mapakla) taste. To blanch the sigarilyas, bring to a boil about 4 cups of water; when boiling, placed the sliced sigarilyas in the water for 2 minutes.

2

Remove from fire, drain in colander, and rinse with cold water. Let drip and set aside.

3

In a medium saucepan, place oil and heat over medium low fire.

4

When the pan feels hot, place garlic and onions in pot and sauté till the onions are translucent.

5

Add in the pork bits and continue sautéing.

6

Add the bagoong alamang (fermented shrimp paste), ginger and sauté for 1 minute then pour in the coconut milk.

7

Turn down the fire to low and bring the mixture to a low simmer for 5 minutes.

8

Then put in the chili and continue to simmer for another 10 minutes or till the pork bits are tender.

9

Taste the mixture and adjust to your liking; you can add fish sauce (patis), and/or freshly ground black pepper.

10

Now put in the blanched sigarilyas and continue to simmer for 5 minutes, stirring occasionally.

Notes

Taste the mixture; sigarilyas must still be crunchy. Do not overcook.

Serve while hot with steamed rice.

Updated on September 11, 2019 with video.

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