Ginataang Sigarilyas at Kalabasa

Ginataang Sigarilyas at Kalabasa is a delicious medley of winged beans, kalabasa, and shrimp in a creamy coconut sauce. Serve with your favorite fried fish or meat and steamed rice for the ultimate comfort food!

My recent trip to the Philippines was definitely a culinary adventure. Not only did I enjoy plenty of the everyday sinigang and adobo I cook regularly here in the U.S., but I also had my fill of food I missed from living abroad.

Although indigenous vegetables such as saluyot or kangkong are, for the most part, accessible here in Southern California, I’ve yet to see winged beans in the Asian markets I frequent. You can imagine my delight when I found them on one of my morning trips to Tarlac’s wet market piled high and dirt cheap!

I bought a bagful, cooked a big pot of ginataang sigarilyas at kalabasa, and made up for the lost time. For something so easy to make, the vegetable dish really hit the spot!

It was creamy, full of flavor, and with a subtle sweetness from the kalabasa that went well with steamed rice. Plus, it’s nutritious to boot!

Cooking Tips
Can’t find sigarilyas? Green beans or yard beans are also good options to use.
Cut the vegetables in uniform sizes for even cooking.
For a smooth, creamy sauce, do not bring the coconut milk to a boil lest it curdles or separates. Cook on a gentle simmer.

1 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
½ pound shrimp, peeled and deveined
1 tablespoon fish sauce
½ small kalabasa, peeled, seeded, and cut into chunks
1 pound sigarilyas, winged beans, ends trimmed and sliced diagonally
1 cup coconut cream
½ cup water
salt and pepper to taste
US Customary
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
Add shrimps and cook for about 2 to 3 minutes or just until color changes to pink.
Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
Add coconut milk and water and bring to a simmer.
Add kalabasa and cook for about 7 to 10 minutes or until just about done.
Add sigarilyas and continue to cook for another 4 to 5 minutes or until vegetables are tender and sauce is reduced.
Season with salt to taste and pepper to taste. Serve hot

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