In the Ber months, sigarilyas seem to abound more than any other time of the year.Packed with protein and fibre, sigarilyas- or winged bean in English is a winner in the plant protein department. This recipe adds a Thai twist to the usual coconut milk that is added to make ginataang sigarilyas. This recipe involves fish sauce (patties) a staple in every Filipino home. However, should you decide to use a vegan version, check out this recipe from the Kitchn that is easy to follow.
- 3 cups sigarilyas, cut into small pieces
- 3 shallots, chopped
- 1 tbsp salted black beans
- 3 cloves garlic
- 1 dried chilli, optional
- 1 cup coconut milk
- 1/4 tsp sugar
- 1 tbsp lime juice
- 1 tsp fish sauce see end of recipe for vegan alternative
In a pan, heat a little oil. Add the shallots and garlic and brown them till they are crispy. Remove from pan and set aside.
Mix half of the fried shallots and garlic with the black beans to form a paste. If you are using chilli, add it at this stage.
In a sauce pan, heat the coconut milk until it boils. Remove from heat. Add the sugar, lime juice and the fish sauce. Add in the bean-shallot paste. Stir to combine.
Blanche the sigarilyas in boiling water for 20 seconds. Run in cold water when removed to stop the cooking process.
Combine the sigarilyas and the coconut milk dressing and serve.