Filipino Food Store » sitaw

Beef Sinigang

Hilda — Thu, 07 Aug 2008 17:17:35 +0000

Another delectable and easy soup dish to make perfect for Sunday lunches.

Ingredients:

1 kilo of beef (you can use mix of meaty and bone parts)

1 cup of ripe guava peeled and chopped

1 cup of kangkong leaves

1cup of sitaw (snake beans)

1 liter of water

1 onion sliced

2 tablespoons of cooking oil

salt

2 siling haba (chili fingers)

Procedure:

In a big casserole put your meat and water. Cover and let this boil for about an hour and a half or until your meat is tender. Add your chopped guava. You can also use the guava sinigang mix for this recipe. Cover and lower the fire. Let this simmer for another ten minutes. Then add your vegetables and continue simmering until the vegetables are done. Add some salt and your chili fingers. Turn off the fire.

Adobong Sitaw with fried tokwa

Hilda — Sat, 26 Jul 2008 14:19:20 +0000

This is my auntie’s specialty!

Ingredients:

2 cups of cut sitaw (long beans)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

2 tablespoons of black beans (tausi)

half a glass of water

250 g of ground pork (optional)

one block of big tofu (tokwa)

half a glass of oil for frying

Procedure:

Start first by frying the tokwa (tofu) in a deep casserole. You should put enough cooking oil to fry the tofu easily. They need to be golden brown on both sides. About putting the tofu too early. The oil should be hot enough. Cool them off and cut them in cubes. In a separate casserole put your cooking oil. Fry your garlic and onions. Add your ground pork and your black beans. Then put the sitaw and continue stirring. Add soy sauce, vinegar and water. Cook until the sitaw are tender. Top it with fried tokwa.

Adobong Sitaw

Hilda — Sat, 26 Jul 2008 13:47:33 +0000

One of my favorite vegetable dish that is so easy to cook!

Ingredients:

2 cups of cut sitaw (long beans)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

half a glass of water

some hibe

250 g of ground pork (optional)

Procedure:

In a casserole put your cooking oil. Fry your garlic and onions. Add your ground pork and hibe. Then put the sitaw and continue stirring. Add soy sauce, vinegar and water. Cook until the sitaw are tender.

Ginataang Tulingan

Hilda — Fri, 18 Jul 2008 12:59:32 +0000

Ingredients:

1 kilo of tulingan (you can replace this with tuna fish)

1 cup of coconut cream

1 onion sliced

1 ginger grated about 1 tablespoon

3 cloves of garlic pounded

zeste of one lime or dayap

3 pieces of eggplant cut in serving portion

1 cup of string beans cut in about 5 inches long

2 tablespoons of patis (fish sauce)

2 siling haba (long green chili)

some cooking oil

1/4 cup of water

Procedure:

Start by bleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sauteing the ginger , garlic and onion with some hot oil. Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire.

Chicken Kare-kare

Hilda — Tue, 08 Jul 2008 15:39:31 +0000

This recipe is faster than the traditional Kare-kare dish but will give you the same savour.

Ingredients:

1 kilo of chicken cut in serving portions

half a cup of peanut butter

1/4 cup of grinded toasted rice

1 onion sliced

some cooking oil

1 cup of sitaw (string beans)

one bundle of petchay (bokchoy)

3 pieces of egg plant cut lenghtwise

some orange food coloring

Procedure:

In a pan, put some cooking oil. Fry all the vegetables to give them a greener and brighter look. Take them off and set them aside. Add some more oil and sauté some onions with the chicken. Salt and pepper to taste. Pour one cup of water and let it simmer for about thirty minutes. After the first boil, get some hot liquid from the casserole and mix this with the peanut butter and grinded toasted rice. You will need to mix them well until it becomes smooth and homogenous. Pour this mixture in the pot. Add the vegetables and let it simmer for another ten minutes. Add your food coloring. Serve with sautéed bagoong on the side.

Kare-kare

Hilda — Tue, 08 Jul 2008 15:30:05 +0000

Ingredients:

1/2 kilo of beef (round or sirloin ) cut into cubes

1/2 kilo of oxtail 2 to 3 inches long

you can also add up some beef tripes if you wish

1/2 cup of peanut butter

1/4 cup of grinded toasted rice

2 big onions quartered

2 tablespoon of atsuete dissolved in hot water (you can replace this with orange food coloring)

2 liters of water

some salt and pepper

for the vegetables:

one cup of cut sitaw (string beans)

3 bunches of petsay leaves (bokchoy)

3 egg plants cut

1 young banana bud cut

Procedure:

In a crock pot or pressure cooker, put all the meat , salt, pepper, onion and fill this with water. Cover and let it boil and simmer for about an hour and a half or until the meat are tender and cook. In a separate pan, put some cooking oil and fry lightly all the vegetables to give it a crispy and bright color. You don’t need to cook the vegetables. You just need to fry them for about five minutes each. Put all these vegetables ona larger pot and pour the meat stock you have. Cover and let it simmer for about ten minutes. In a separate bowl dissolve the peanut butter, grinded toasted rice with half a cup of stock from the pot. Mix them well until there is no more part that is lumpy. Pour this on the pot boiling with the vegetables. Add your dissolved coloring. Top this with the cooked meat and turn off the fire. Serve this dish with some sautéed bagoong (shrimp paste).

Pork Sinigang

Hilda — Tue, 08 Jul 2008 11:51:04 +0000

Ingredients:

1 kilo of pork cut in chunks (preferably with meat, fatty matters and some bones)

1 big onion quartered

2 tomatoes quartered

1 labanos (radish) peeled and cut

5 pieces of okra (optional)

1 cup of sitaw (string beans) cut

1 cup of kangkong (water spinach)

5 taro or gabi (peeled and cut in cubes)

2 green chili (siling haba)

1 cup of tamarind (sampaloc) you can replace this with sinigang mix

1 and half liter of water

2 tablespoons of cooking oil

salt

Procedure:

In a deep casserole start by pouring the cooking oil, put your onion, tomatoes and pork. Sauté them for about five minutes. Then add your water. Cover and wait until it boils. As soon as it boils add up your sampaloc (tamarind) or your sinigang mix and cover it once again. After the second boil, fetch all the sampaloc and put them in a bowl. Add some hot water from the casserole to help you in pressing out the juice. Strain and pour back the gathered sampaloc juice. Put your gabi, horserradish, okra and sitaw (string beans). Let it simmer for another five minutes. And lastly add your kangkong , chili and put some salt to taste.

Ginataang Kalabasa

Hilda — Thu, 12 Jun 2008 13:21:02 +0000

When my mom cooks Ginataang Kalabasa I swear I eat with my hands. This is a healthy and truly delicious vegetable dish, we’ll never get tired of eating.

Ingredients:

1 cup of squash cut in cube

1 bunch of string beans cut about 4 inches long

3 cloves of garlic

1 onion sliced

3 tbsp of shrimp paste (bagoong) if its not available you can use patis to add the fish flavor about 1 tbsp)

1 pack of coconut milk (about one cup)

about 12 pcs of prawns

about 4 to 5 pieces of crab (alimasag) (you can cut them into two to help the flavor propagate in the dish

siling labuyo (optional) it depends if you want it spicy or not

salt and pepper

Procedure:

Heat the pan, put the cooking oil. Add the garlic and onion. Once their fragrant perfume comes out add the shrimp paste. Sauté for about few minutes then add the squash and string beans. Pour the coconut milk and cover, let it simmer gently over low fire. Once it boiled add the rest of ingredients; prawns, crab and sili. Cover and continue simmering for about ten minutes. Stir from time to time to avoid that the bottom to stick. Once the sauce has reduced in volume you can turn off the fire. Best served with hot rice . Kain na!