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.
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… :)
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One of my favorite comfort foods! Maybe I’ll try this the next time we have leftover sisig just to see how it tastes.
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.
perhaps a few drops of patis will add more flavor into this dish. it looks
so yummy!
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.
this looks so good!!
Hmm….will try this out with some organic french beans!
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.
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.
You’re right, Marketman, the non-meat version is delicous! I ust eat it with rice for a complete meal.
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! :)
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.
What do you mean when you said “add lots of washed and two inong cut pieces of yard long beans…”? What’s an inong?
Tonito, I guess its “Inches”===MM’s typographical error
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.
Tonito, sorry, “two inch long”… will edit now. Thanks.
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!
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
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.
ui ulam namin to kaninang tanghali! pero sitaw lang.. wala siyang kasama.. ahh meron pla.. si toyo, bawang at sibuyas! hehehe!
Yehey, nakita ko ulit si Silly Lolo! Kumusta po kayo?
My wife cooks this vegetarian style (sometimes with a little bagoong) all the time. We love it.
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.
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.
this might just be a way for me to get hubby to eat his veggies =)
yum! i prefer it without the vinegar though, just soy sauce. this brings a lot of good memories!
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”!
Found the MM post on 1/4 yard beans
https://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.
silly lolo! you slay us!! love the sitaw recipe too!
Silly Lolo! I LOVE your sense of humor!!
Silly lolo, somehow, I can picture you giving that answer. :)
Once again, Silly Lolo brings the house down! We miss you Silly Lolo — nice to have you back.
Lolo Porn Star!
nice. i like this with a little bit of “guinamos” and gata… kahit wala ng pork bits or shrimp, oks na.
Kumbaga sa lutuin…si Silly Lolo ang pampasarap na vetsin. Way to go, Silly Lolo!
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…
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.
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”.
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.
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.
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.
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!
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.
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…
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!
masarap tlaga ang ginisang kalabasa na may pork