Sigarilyas at Sitaw sa Gata

Kalamismis at Sitaw sa Gata (Winged Beans and Long Beans in Coconut Milk)

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This was a dish I cooked months ago during the summer when I saw trays of kalamismis at the Asian dairy.  It was actually my first time to see the vegetable in ages!  I mean, I’ve never seen it in the years I was in Beijing or even in the Southeast so imagine my surprise when I saw them here.  I grabbed a tray and decided I’ll definitely cook something that reminds me of home.  I also took a bunch of long beans and smiled on the way to the counter.  I know exactly what I want to cook.  Easy peasy ginisa sa gata.  Comfort food.

Kalimismis or winged beans, I believe, are called sigarilyas but I’ll stick to how I know it.


Kalamismis at Sitaw sa Gata (Winged Beans and Long Beans in Coconut Milk)
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 300g pork belly, cut into small cubes
  • 3-4 cloves of garlic, crushed
  • 1 medium onion, sliced thinly
  • A handful of kalamismis (winged beans), ends trimmed and sliced diagonally
  • A bunch of sitaw (long beans), ends trimmed and cut approx. 2 ½ in long
  • 2 tsp hibi (dried shrimp, optional)
  • ½ cup coconut cream
  • ½ cup of water
  • Salt
  • Patis (fish sauce)
  1. Add pork in a pan and place over low to medium heat. When pork changes color, add a bit of salt and continue cooking until pork renders fat and nicely browned.
  2. Turn heat to low and push meat to one side. Add garlic and sauté until golden and fragrant. Add onion and mix with meat and garlic. Turn heat to medium and sauté for about a minute. Add hibi and sauté for about 30 seconds to 1 minute until hibi flavor is released.
  3. Pour coconut cream and bring to boil. Add water and about 2 tbsp of fish sauce then cover with a lid. Simmer for about 5 minutes. Add beans (longs beans first, then winged beans) then continue cooking until vegetables are al dente. Turn off heat. Taste and adjust seasoning with patis if necessary.



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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

8 thoughts on “Kalamismis at Sitaw sa Gata (Winged Beans and Long Beans in Coconut Milk)

  1. looks delicious! i was actually thinking of adding them to my menu for this week when i saw some at the market…pero had no idea how to cook them! lol. if i see some again this weekend i just might do what you did: cook them in coconut milk!

    thanks so much for sharing over at Food Friday! :)
    maiylah recently posted So Undecided Me

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