It's been a while since the last time I've posted a recipe blog here at Hive. I've been craving for this for a more than a week. Though this recipe was typically had some ground pork or beef but since I am trying to experiment cheap ingredients and create a savory taste without spending more.
Sitaw is a kind of green bean that grow up from 10 to inches and harvested while the beana are still in their pods. It has a thick green outer skin and brown bean inside. This kind of bean is widely used in different Filipino like stir fry vegetables, some dishes with coconut cream and tomato sauces and even in Sinigang. No wander why this is common to be seen all throught the year because it is very easy to cooked and versatile. I can compare it to look like asparagus when it is sauted in vegetable oil.
Sitaw is the main ingredients in Adobong Sitaw and adding meat into can be done by 2 options. Ground pork taste good but I think that using ground beef taste better. But today, I won't be using any meat into it. I would be using a Chicharon which is way more cheaper but can be a great substitute on meat. So chicharon basically comes from pig's fat and skin that allowed to dry and salted then deep fry it on cooking oil. That's why it is crispy and salty which I guess is perfect for my adobong sitaw.
DID YOU KNOW?
String beans and green beans are a good source of some vitamins like A, C and K plus it has a significant source of fiber and folic acid which is good for pregnant woman.
COOKING TIME
* I bought 2 bunches of sitaw which is about 30 pesos ($.60). I cut it and soak in water for few minutes. Drain and set aside.
* In a frying pan I saute garlic minced until it turns golden brown. Just medium low heat. (Not burned because the darker brown may have a bitter taste). I take it out from the pan and drain some excess oil.
* In the same pan, I saute green beans and sprinkle some salt. I arrange the beans like this so it can be cooked on the entire shape of the pan. I stir it every 2 minutes or until the excess water absorbs by sitaw.
* At this point I add some water and soy sauce. I need to mix it time to time so soy sauce will combine and absorbs. After few minutes I add vinegar and pork seasoning and brown sugar.
*Sorry no measurement for that because I just do it according to my preference.*
> *I've missed to add black pepper too. You must include it because it has a distinct taste to complete an Adobo sauce.*
* Once you see that sitaw was kinda tender, add chicharon which I crushed and turned into this together with your toasted garlic. Toss and cover for another 5 minutes or until sitaw was completely tender.
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Serve it while still hot and this will serve as our lunch for today. Filipinos loved rice so it is best match to partner it with rice. It is soury, salty and sweet. The sweetness was not that much just enough to balance the vinegar and soy sauce which I often do when cooking adobo.
> I hope you'll like my simple and cheap version of Adobong Sitaw. Try it for yourself too, thanks for dropping by and be safe everyone. :)
*All photos and recipes are mine.*
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