Adobong sitaw(snake/Chinese long beans in english or utong in ilocano)
Adobo is one of the most famous Filipino dishes. It already has gained a huge name and followers in the International scene. With it’s plain and simple ingredients, you’ll be amazed at how good it really is. You can make it using chicken, pork, or even a combination of the two. Some make it with beef too. Even vegetables like adobong kangkong(watercress) or sitaw(snake/chinese long beans) which is the feature for this recipe. It’s a lot easier and faster since it’s a veggie. Vegans/vegetarians would surely love this. So this recipe is good for any type of meat or veggie you prefer to cook. It’s a comfort food that’s commonly eaten with rice (and this is recommended, as rice soaks up the delicious sweet, sour, and garlicky sauce excellently). There are different versions of adobo depends on the province where you come from. Some add coconut milk, some makes it sweet, or some with a lot of sauce, some fried and/or hardly any sauce. Whichever you prefer, as long as you know how to cook them and follow instructions accordingly, I am pretty sure that they will come out as good as the way you like it! Here is my favorite version though. Not too saucy.
Prep time: 10-12 minutes
Cooking Time: 25-30 minutes
Yields: 6-8 servings, depends on appetite
Ingredients:
- 1 stalk of snake/chinese long bean(sitaw/utong), cut up by 2 inches long
- 1/2 cup olive oil
- 1 head of garlic, chopped
- 6 cloves of whole garlic(optional)
- 1 tsp ground black pepper
- 1/2 cup soy sauce
- 1 tsp sea/pink salt
- 1/4 cup vinegar
- 1 tbsp white or brown sugar(optional)
- 2 hard boiled eggs(optional)
- 2-3 bay leaves
- 2 cups of water
Before you start doing anything else, I recommend reading my tips first, that way, you might want to follow some ideas and options that will affect your grocery-shopping or the way you will cook and prepare some ingredients. Just like any other subject, there are always rules and guidelines but sometimes rules are meant to be broken, right? And that’s where the fun of it! LOL! Well, sometimes but not all the time. It is always good to have it so you can be well-prepared. However, you can cook this dish the way you like it. I bet it will taste delicious and you will just feel proud about it. Hope it helps.
- Instructions:
- Heat up oil in low fire. Sautee garlic. Brown the garlic, then toss in long beans.
- If you love garlic, like I do, You can fry the optional whole garlic first before sautéing the crushed garlic. Fry until dark brown and take it out. Set aside. Use it for toppings or just add them the last 2 minutes of simmering.
- Add soy sauce, water, bay leaf, sugar, vinegar and ground black pepper. Let it simmer in low fire for about 20-30 minutes. Depends how well-done you want it. I like mine a little crunchy. Do not stir and do not cover until vinegar incorporates with all the ingredients.
- Wait until the sauce gets thicker or according to your preference and gets to the color that you want to make it look enticingly delicious (dark brown).
- Taste if you need to add more vinegar, soy sauce or add sugar if you prefer it to be a little sweeter
- Add hard boiled eggs(optional)
- Turn off
- Serve over rice and enjoy!
cooked adobong sitaw (snake beans in English and utong in Ilocano) Notes and Tips:
- You can add as many as hardboiled eggs you want. lol! Adding them is an alternative also, instead of eating more rice. That’s for me. Adding hardboiled eggs to our adobo was a tradition while growing up in the Philippines.
- You can also add fried whole cloves of garlics in there. I fry some and put it as toppings!
- This is a good source of protein especially for those people on diet trying to cut down on carbs (in that case, cut out the rice or bread completely and definitely add the eggs.)
- Adobo can be cooked with pork and chicken as combination or chicken alone. Whatever your preference. Turkey is also another option. Some people likes to add chicken liver and gizzard as well
- You can make a big batch and freeze the other half. They can be good for 2-4 weeks
“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)
DISCLAIMER: As someone who’s only passionate about cooking and determines healthy food to eat, I am not a doctor, nor do I intend for the following to cure, prescribe, or heal any disease or ailment. Please see a medical professional before consuming anything medicinally, changing your diet, or seeking holistic healing practices. Eat/Drink at your own risk…;p
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