Sigarillas (winged bean), patani (lima bean) and squash in coconut milk

Sigarillas (winged bean), patani (lima bean) and squash in coconut milk

When Speedy said he had ginataang sigarillas at some eatery and liked it, I agreed to try and reproduce it at home. How hard could that be, right? There is really just one basic way to cook stews in coconut milk — saute the aromatics, add the vegetables, pour in the coconut milk and stew away. The variety lies not in the stewing process itself but in the combination of vegetables and meat or seafood.

So, on to cooking ginataang sigarillas. For my version, I added cubes of squash (I love color!) and patani. Speedy said my version is better than the one he had at the unknown eatery. He was not familiar with patani, was surprised at the gorgeous texture so I guess it’s going to be a new favorite at home. Hopefully, it won’t be too hard to source fresh patani on a regular basis.

Recipe: Sigarillas (winged bean), patani (lima bean) and squash in coconut milk


  • a bunch of sigarillas (I used 12 pieces, each about 10 inches long)
  • 1 c. of patani
  • a wedge, or two, of squash
  • 2 tbsps. of vegetable oil
  • 1 tsp. of minced garlic
  • 1 tsp. of minced ginger
  • 1 onion, chopped
  • 2 bird’s eye chilies, chopped
  • 1/2 c. of diced cooked pork
  • patis (fish sauce), to taste
  • pepper, to taste
  • 3/4 c. of meat broth, preferably homemade
  • 3/4 c. of coconut milk (second extraction — see details)
  • 1/2 c. of coconut cream (first extraction — see details)


  1. Rinse the sigarillas and patani. Drain.
  2. Cut off and discard both tips of each piece of sigarillas. Cut the sigarillas into one-inch pieces.
  3. Skin the squash then cut into cubes (half-inch to three-quarters should ensure fast cooking).
  4. Heat the vegetable oil in a wok or frying pan. Add the pork and cook, stirring, until lightly browned.
  5. Add the onion, garlic, ginger and chilies. Season with pepper and a little patis. Cook just until fragrant, about a minute.
  6. Add the sigarillas, patani and squash to the pork.
  7. Pour in the broth and coconut milk. Taste. Add more patis, if needed (you won’t need to add much if the broth is already seasoned). Bring to the boil, cover and simmer for about ten minutes or just until the vegetables are done.
  8. Pour in the coconut cream. Cook just until simmering. Turn off the heat. Taste one last time, adjust the seasonings, if needed, and serve hot.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 3 Sigarillas (winged bean), patani (lima bean) and squash in coconut milk

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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2 Responses

  1. Precy says:

    I remember my mother so much about patani and winged bean. It was always a recipe on the table, everybody’s favourite. Now when I came across your blog about it, I just felt my mouth watering. I’m far far away home but sure would try to find these delicious veges for my next cooking spree! Thanks Connie!

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