23 Jan2010

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Another experiment. We didn’t have any pork or shrimps to add to the gisa or sofritto of this vegetable dish of long beans (which frankly could be totally vegetarian if desired) but there was a fresh batch of sisig on the kitchen counter, so I figured, “why not”? Start with a hot pan, wok, kawali and add some oil. Saute some chopped garlic and onions (optional), add a hand full of lechon sisig. Add lots of washed and two inch long cut pieces of yard long beans or sitaw and saute for a few minutes. Add some soy sauce and vinegar to taste, and a little pork or chicken stock (or water) if it looks too dry. Season with salt and pepper.

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Cook until the beans are still a bit “al dente” or retaining a bit of crispness rather than a mushy mess. Serve hot with generous amounts of steamed or boiled rice. YUM. Definitely comfort food. To be honest, the sisig was nice, but it could just as easily have been small bits of pork or small shrimp instead. A totally non-meat version of this dish is almost just as satisfying… :)

 

COMMENTS:

  1. ykmd says:

    One of my favorite comfort foods! Maybe I’ll try this the next time we have leftover sisig just to see how it tastes.

    Jan 23, 2010 | 2:45 am

     
  2. Jewel says:

    What is sisig? It sounds so familiar…

    Funny. I’ve never sauteed fresh green beans like this before for my family. Which is strange because I love eating it when my mom or mother-in-law does. I think I assume they won’t like it.

    Jan 23, 2010 | 3:01 am

     
  3. thelma says:

    perhaps a few drops of patis will add more flavor into this dish. it looks
    so yummy!

    Jan 23, 2010 | 3:19 am

     
  4. pegi says:

    Yummy ! I am now at my lunch recess and upon seeing this, the more I crave for filipino foods especially what I just ate was a Mexican flautas from a neighborhood Mexican restaurant . You cannot find a Filipino restaurant around here where I live, it’s basically all Mexican restaurants.

    Jan 23, 2010 | 4:50 am

     
  5. bella says:

    this looks so good!!

    Jan 23, 2010 | 6:09 am

     
  6. Artisan Chocolatier says:

    Hmm….will try this out with some organic french beans!

    Jan 23, 2010 | 7:11 am

     
  7. atbnorge says:

    I love adobong sitaw, MM. It’s so simple and yet satisfying. I can buy sitaw from the oriental store pero iba talaga ang sariwang sitaw na kapipitas lang…Laking sitaw kasi ako, eh. May taniman kami noon. Saka kalabasa, upo, kamatis, as in, kantang Bahay Kubo, hehehe.

    Jan 23, 2010 | 7:13 am

     
  8. Pera ni Juan says:

    Good idea! Restaurants and Caterers should come up with this kind of recipe. I think I’m going to try it myself. But I prefer to have chicharon on top.

    Jan 23, 2010 | 8:39 am

     
  9. Lilibeth says:

    You’re right, Marketman, the non-meat version is delicous! I ust eat it with rice for a complete meal.

    Jan 23, 2010 | 8:55 am

     
  10. Betchay says:

    We always do this dish with sauteed ground pork and Thelma, you are right—Patis does add to its savoriness!
    MM, it seems that with all the Zubuchon leftovers, you’ve been experimenting a lot and with great success!Maybe one of these days you can set up a restaurant that serves dishes made only from Zubuchon! :)

    Jan 23, 2010 | 9:36 am

     
  11. silly lolo says:

    Nice dish, MM! Shows a lot of creativity and resourceful thinking to create a very Pinoy dish.
    ArtisanC: Ditch the organic, French beans. Too fru-fru. Next you will want to add caviar and or truffles and soon only BettyQ and ConnieC can afford to make it! But you know what? I’ll bet bits of Jamon Iberico would do well in this concoction.

    Jan 23, 2010 | 10:23 am

     
  12. Tonito says:

    What do you mean when you said “add lots of washed and two inong cut pieces of yard long beans…”? What’s an inong?

    Jan 23, 2010 | 10:23 am

     
  13. Betchay says:

    Tonito, I guess its “Inches”===MM’s typographical error

    Jan 23, 2010 | 11:21 am

     
  14. millet says:

    this is one of my family’s favorites, done crisp-tender (not with sisig, of course). when i’m feeling particularly virtuous, i add cubes of fried tofu.

    Jan 23, 2010 | 11:29 am

     
  15. Marketman says:

    Tonito, sorry, “two inch long”… will edit now. Thanks.

    Jan 23, 2010 | 11:45 am

     
  16. melanie v. says:

    Looks like you’re serious with your ‘more of veggies and fruits diet’,MM. Great example of how simple or complicated one can do with the sitaw or green beans. Your making do with whatever is available in your ref or pantry is inspiring to ‘eaters’ but not ‘cookers’ like me! That’s why I love reading through the comments,too….so much useful info!

    Jan 23, 2010 | 5:31 pm

     
  17. www.triportreats.com says:

    Wow… I am in love with your version of sitaw! I usually have it with hibi (dried shrimp) as flavoring, but your sisig version is so tempting. Must find sisig and sitaw right now. CHOMP!

    ToT

    Jan 23, 2010 | 5:44 pm

     
  18. uniok says:

    Wow sarap, adobo or ginisang sitaw..hehheh just dont pair it with kalabasa…yoko..I love ginisang kalabsa with pork, but do not use the makunat na hinog na kalabasa. Medyo green pa. Lutuin hangang ala ng sabaw pero d sya durog, masasarap ang lasa at yung karne kumapit nasa kalabasa. My lola told me na my two cousins in the US love it very much.

    Jan 23, 2010 | 6:19 pm

     
  19. punky says:

    ui ulam namin to kaninang tanghali! pero sitaw lang.. wala siyang kasama.. ahh meron pla.. si toyo, bawang at sibuyas! hehehe!

    Jan 23, 2010 | 7:41 pm

     
  20. atbnorge says:

    Yehey, nakita ko ulit si Silly Lolo! Kumusta po kayo?

    Jan 23, 2010 | 8:20 pm

     
  21. hoz says:

    My wife cooks this vegetarian style (sometimes with a little bagoong) all the time. We love it.

    Jan 23, 2010 | 8:49 pm

     
  22. Connie C says:

    Hi silly lolo. Good to see you posting again. As atbnorge says, kumusta po sila? Jamon iberico? ay yayayay, that salt again! but okay, just know when to eat it.

    Jan 23, 2010 | 10:22 pm

     
  23. silly lolo says:

    Hi ConnieC and Atbnorge! Silly Lolo is OK and still “kickin’ it” – thank you for asking.
    My latest silliness: So my Dr. died and the new one had me come in for the meet/greet interview. A Pakistani woman about 45 yrs. old. She says, “So you’ve been retired for a while – what did you do for a living”? I said “Porno Star”! Ay naku, napa ihe sa tawa! I don’t know why I said that. That’s just me, I guess.
    Oops. Sorry to abuse your blog, Mr. MM. I promise to behave.

    Jan 23, 2010 | 11:27 pm

     
  24. mrs lavendula says:

    this might just be a way for me to get hubby to eat his veggies =)

    Jan 23, 2010 | 11:28 pm

     
  25. emsy says:

    yum! i prefer it without the vinegar though, just soy sauce. this brings a lot of good memories!

    Jan 24, 2010 | 12:31 am

     
  26. Vicky Go says:

    Instead of yard long beans (sitaw), can you use the much shorter & thinner “paayap” (don’t know the English equivalent). The latter is more delicate & would probably require less cooking time to come out “al dente”. Sitaw is very common at Asian vegetable markets, but I don’t think I’ve seen “paayap”!

    Jan 24, 2010 | 5:46 am

     
  27. Vicky Go says:

    Found the MM post on 1/4 yard beans
    http://www.marketmanila.com/archives/ayap-sitaw-14-yard-short-beans

    I was looking at the images for cow peas & the actual “pea/bean” seem to be a lot bigger than the regular “paayap” (they are very common in Laguna & Batangas too, not just the Ilocos region) so the RP paayap might be a distinct variant/variety of cow pea which appear to be African in origin.

    Jan 24, 2010 | 5:55 am

     
  28. marilen says:

    silly lolo! you slay us!! love the sitaw recipe too!

    Jan 24, 2010 | 7:28 am

     
  29. Angela says:

    Silly Lolo! I LOVE your sense of humor!!

    Jan 24, 2010 | 7:40 am

     
  30. Marketman says:

    Silly lolo, somehow, I can picture you giving that answer. :)

    Jan 24, 2010 | 10:45 am

     
  31. eej says:

    Once again, Silly Lolo brings the house down! We miss you Silly Lolo — nice to have you back.

    Jan 24, 2010 | 11:33 am

     
  32. Lee says:

    Lolo Porn Star!

    Jan 24, 2010 | 2:36 pm

     
  33. rhea says:

    nice. i like this with a little bit of “guinamos” and gata… kahit wala ng pork bits or shrimp, oks na.

    Jan 24, 2010 | 7:58 pm

     
  34. atbnorge says:

    Kumbaga sa lutuin…si Silly Lolo ang pampasarap na vetsin. Way to go, Silly Lolo!

    Jan 24, 2010 | 10:00 pm

     
  35. atbnorge says:

    Btw, I tried this with French beans; not the same as fresh sitaw but lovely all the same. Thanks MM because I rediscovered this dish again…

    Jan 24, 2010 | 10:03 pm

     
  36. Jack Hammer says:

    Yeah…prefer boiled rice to steamed rice here in Manila, the steamed rice clogs my bowels. Used to eating Basmati rice, once a day at least. MM it will also keep your calories and starch intake low to get those abs back.

    Jan 24, 2010 | 11:22 pm

     
  37. moni says:

    Silly Lolo, you have outlived your doctor!! What a feat. Surely, being able to laugh and make others laugh is the key. Lee must have been your son in another life. Keep the comments coming so we know you’re still hanging in there. Millet, I like your version of sitaw guisado with fried tofu cubes. I buy that in Salcedo Market whenever I am tempted. I was in Salcedo Market on Saturday and bought guinataang munggo with malagkit and bibingka. What a letdown! The guinataang toasted munggo had less coconut milk, sugar and toasted munggo so I threw it in the trash bin. The bibingka tasted like it was made of ordinary flour that even my son remarked that it tasted like “tinapay”.

    Jan 25, 2010 | 7:51 am

     
  38. Libay says:

    My mother always cook this at home since we have available sitaw sa backyard lagi. But she uses bagoong instead of pork. A very good comfort food specially during rainy or cold days.

    Jan 25, 2010 | 10:48 am

     
  39. sonny sj says:

    somehow i prefer the purple variety for adobong sitaw. and yes, as Vicky Go pointed out, paayap or simply ayap sa we call it in bulacan is even better coz it has a more delicate flavor, with a hint of sweetness.

    Jan 25, 2010 | 11:18 am

     
  40. balois says:

    i’m a long-time reader/lurker of yours, marketman. this is my first post. what prompted me so? i said i will do stuff i didn’t do in 2009. :) this is a nice and quick recipe. thanks for sharing. i do cook adobong sitaw with pork. preferably pork belly sliced in 1-in and made crunchy.

    Jan 25, 2010 | 12:00 pm

     
  41. millet says:

    silly lolo, good to see you back, hilarious and irreverent as ever! moni, my mom and twin brothers were in manila last weekend, and were in salcedo last saturday. sayang, it would have been a nice mini-reunion after the btc meet-up in cebu!

    Jan 25, 2010 | 7:16 pm

     
  42. BD says:

    In the absence of a large wok, I wonder if putting a lid on say a skillet or shallow pan even for a few sec to generate a steam would do.

    Jan 26, 2010 | 6:53 am

     
  43. Grace says:

    Hi, am one your probably thousands of lurkers. I have been cooking sisig with veggies for some time. Unable to wean my husband from the calorific dish, I finally decided to experiment by adding vegetables. I started with chopped eggplant, then sliced okra, and so on…you can add almost anything. Of course, the healthful recipe would cut out the meat altogether and just cook the veggies sisig style. Maybe in another life…

    Jan 26, 2010 | 1:48 pm

     
  44. jacq says:

    adobong sitaw with or without meat is one of my favorite ulam…i like it when the sitaw is still “al dente” not too dry..i don’t eat rice SB and people around me would sometimes tell me how weird i was and how can i eat such dish or any other dish/es sans rice!

    Nov 12, 2010 | 11:43 am

     
  45. angelo of gensan says:

    masarap tlaga ang ginisang kalabasa na may pork

    Nov 30, 2011 | 6:31 pm

     
 

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