📝 About This Recipe
A beloved staple in Filipino households, Sigarilyas sa Gata showcases the unique, crunchy texture of winged beans bathed in a rich, velvety coconut cream sauce. This dish balances the earthy sweetness of the beans with the savory depth of shrimp paste (bagoong) and a subtle kick of chili. It is a comforting masterpiece that embodies the tropical soul of Philippine coastal provinces, offering a perfect harmony of creaminess and crunch.
🥗 Ingredients
Main Vegetables
- 500 grams Sigarilyas (Winged Beans) (ends trimmed and sliced into 1/2 inch pieces)
- 1 cup Kalabasa (Kabocha Squash) (peeled and cut into 1-inch cubes)
- 2-3 pieces Siling Haba (Finger Chilies) (kept whole for mild heat or sliced for spice)
Aromatics and Proteins
- 150 grams Pork Belly (sliced into small strips or cubes)
- 200 grams Medium Shrimp (peeled and deveined, tails left on)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 1 thumb-sized piece Ginger (julienned to remove fishy scents)
The Coconut Base
- 1.5 cups Coconut Milk (Gata) (second extraction or standard canned milk)
- 1 cup Coconut Cream (Kakang Gata) (first extraction for a thicker finish)
- 2 tablespoons Shrimp Paste (Bagoong Alamang) (sauteed or raw)
- 1 teaspoon Fish Sauce (Patis) (to taste)
- 2 tablespoons Cooking Oil (vegetable or canola oil)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
In a large pan or wok over medium heat, add the cooking oil and the pork belly strips. Sauté until the pork fat renders and the meat becomes golden brown and slightly crispy.
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2
Push the pork to one side of the pan. Add the onions, garlic, and ginger. Sauté until the onions are translucent and the garlic is fragrant.
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3
Stir in the shrimp paste (bagoong) and cook for 2 minutes to cook off the raw scent and release its savory aroma.
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4
Pour in the 1.5 cups of coconut milk (the thinner extraction). Bring to a gentle simmer over medium-low heat.
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5
Add the cubed kalabasa (squash) first, as it takes longer to cook. Cover and simmer for 5-7 minutes until the squash is slightly tender but not mushy.
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6
Add the sliced sigarilyas (winged beans) to the pan. Toss well to coat the beans in the coconut mixture.
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7
Add the siling haba (finger chilies). If you prefer more heat, you can poke small holes in the chilies or slice one open.
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8
Pour in the thick coconut cream (kakang gata). This provides the signature richness of the dish. Stir gently.
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9
Gently place the shrimp on top of the vegetables. Let them steam in the heat of the coconut milk for about 3-4 minutes until they turn pink and opaque.
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10
Season with fish sauce (patis) and ground black pepper. Be careful with the saltiness as the bagoong already provides a lot of salt.
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11
Simmer uncovered for another 2-3 minutes until the sauce has thickened to your desired consistency. Avoid overcooking the sigarilyas to maintain their snap.
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12
Once the sauce is thick and creamy, and the vegetables are perfectly tender-crisp, turn off the heat and transfer to a serving bowl.
💡 Chef's Tips
Do not overcook the winged beans; they are best enjoyed when they still have a slight 'crunch' to contrast the creamy sauce. If you want a truly authentic flavor, use fresh coconut milk squeezed from grated coconut rather than canned versions. To prevent the coconut milk from curdling, keep the heat at a steady simmer and avoid letting it reach a rolling boil. If you are vegetarian, omit the pork and shrimp and use fermented salted soybeans (tausi) or salt instead of bagoong. Always wash the sigarilyas thoroughly and check the 'wings' for any trapped dirt before slicing.
🍽️ Serving Suggestions
Serve hot alongside a bowl of steaming white jasmine rice to soak up the creamy coconut sauce. Pairs beautifully with fried fish (like Galunggong) or grilled pork (Inihaw na Liempo) for a complete Filipino meal. Serve with a side of calamansi and extra fish sauce for those who want to adjust the acidity and saltiness. A cold glass of Sago't Gulaman or fresh coconut water is the perfect refreshing beverage pairing. For an extra textural contrast, top with crushed chicharon (pork cracklings) just before serving.