Ginataang Sigarilyas Recipe (Winged bean in coconut milk)

One of the vegetables I usually cook with coconut milk is sigarilyas or winged bean. It is called the “one species supermarket” because all of the plant is edible. Also, winged bean is a good source of Vitamin A, Vitamin C, calcium, iron and other vitamins. Hope you like my own version of it.

Ingredients:

• 2 bundles sigarilyas (remove sidings, wash & sliced diagonally)
• 2 tbsps. cooking oil
• 3 garlic cloves, crushed finely
• 1 large onion, sliced
• 2-½ cups coconut cream (thick)
• 1 small pack sotanghon
• Fish sauce to taste

Cooking procedures:

First, soak sotanghon in water for a while to soften. In a cooking pan, sauté garlic and onion in oil then add coconut cream and sigarilyas. Put few fish sauce then simmer for 5 minutes with continues stirring. Add sotanghon then simmer for another 5 minutes (continuous stirring). Add fish sauce as required. Serve with rice and fried fish.

You can also put some chili to make it a bit spicy and meat, either ground pork or fried cubed pork).