Ginataang Sigarilyas, Gising Gising Style

Ginataang Sigarilyas, Gising Gising Style
Ginataang Sigarilyas, Gising Gising Style. We Pinoy just love vegetables cooked with coconut milk or ginataan. In fact the best Filipino vegetable dishes are usually those vegetables cooked with coconut milk. One such Pinoy vegetable cooked in coconut milk is Gising Gising. There are various version of this dish using string beans, kangkong ect., I even have a version using asparagus, check the link Asparagus with Coconut Milk, Pinoy Gising Gising Style if you want to see that post.

Sigarilyas Gising Gising

Today I want to share how I cooked a gising gising dish using sigarilyas. Sigarilyas or sigarillas are called winged beans for the information of those who are wandering what is the English word for sigarilyas. Cooking is basically the same with my previous gising gising recipes.

 Winged Beans Gising Gising

The only difference this time is I used ground meat, this way it will save you more time in cutting the meat ingredients into small pieces, in addition you get more flavour when using ground meat. Here is the recipe of my Ginataang Sigarilyas, Sigarillas, Gising Gising Style.

Ingredients:

1/2 kilo sigarilyas, winged beans, trimmed, cut into 1/4” lengths
1/4 kilo ground beef
2-3 pcs. green long chili, cut into 1/4” lengths
2-3 red hot chili
3-4 cloves garlic, chopped
1 medium size onion, chopped
2 thumb size ginger, peeled, cut into thin strips
3-4 tbsp. shrimp paste, bagoong alamang
2 cups pure coconut milk
1-2 tbsp. fish sauce
salt to taste
cooking oil

Cooking procedure:

Ginataang Sigarilyas, Gising Gising Style - Cooking Procedure

In a sauce pan sauté garlic, ginger and onion until fragrant. Add in the beef and stir cook for 1 to 2 minutes, then add in the fish sauce and shrimp paste and continue to stir cook for another 2 to 3 minutes. Add in 1/2 to 3/4 cup of water and 1 cup of the coconut milk, bring to a boil and simmer for 5 to 8 minutes or until the liquid has reduced to an oily sauce, stirring occasionally to prevent the coconut milk from curdling. Now add in the remaining coconut milk, winged beans, green and red chili, continue to cook for another 3 to 5 minutes or until the vegetables are just cooked, correct saltiness if required. Serve hot with a lot of rice.

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