Comments on: Adobong Sitaw at Sisig a la Marketman

By: angelo of gensan

angelo of gensan — Wed, 30 Nov 2011 10:31:08 +0000

masarap tlaga ang ginisang kalabasa na may pork

By: jacq

jacq — Fri, 12 Nov 2010 03:43:36 +0000

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!

By: Grace

Grace — Tue, 26 Jan 2010 05:48:00 +0000

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…

By: BD

BD — Mon, 25 Jan 2010 22:53:14 +0000

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.

By: millet

millet — Mon, 25 Jan 2010 11:16:39 +0000

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!

By: balois

balois — Mon, 25 Jan 2010 04:00:27 +0000

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.

By: sonny sj

sonny sj — Mon, 25 Jan 2010 03:18:39 +0000

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.

By: Libay

Libay — Mon, 25 Jan 2010 02:48:22 +0000

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.

By: moni

moni — Sun, 24 Jan 2010 23:51:12 +0000

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”.

By: Jack Hammer

Jack Hammer — Sun, 24 Jan 2010 15:22:03 +0000

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.