Ginisang Sitaw at Sigarillas

Ginisang Sitaw at Sigarillas
Ginisang Sitaw at Sigarillas. Sitaw at sigarillas (yardlong bean and winged bean) what a combination? this two bahay kubo vegetables really go together. The Ilocanos keep them at their backyard gardens, when in season it’s a never ending source of vegetable for dinengdeng with inihaw na isda or when pork or beef is available, the Pinoy’s universal vegetable cooking method, ginisang gulay. Ginisang sitaw at sigarillas is basically the same cooking procedure with my previous post on ginisang sitaw. For best shrimp flavor the juices should be extracted from the head and shell of the shrimp. This method has been incorporated in the recipe, of course you could always use the commercially available shrimp cubes if you don’t like the extra work.


1/4 k. pork, diced
1/4 k. small size shrimp
2 bundle sitaw, cut into 1 1/2” length
1 bundle sigarillas, split and cut in halves
1/2 head garlic, minced
1 medium size onion, chopped
1 big size tomato, chopped
1/4 c. patis
cooking oil

Ginisang Sitaw at Sigarillas - Cooking Procedure

Cooking procedure:

Wash shrimp thoroughly and drain. Remove head, peel off shell and tail of each shrimp. Set aside head, shell and tail. Slice each shrimp at the back and remove intestine. Using pestle and mortar pound into a paste shrimp head, shell and tail, dilute paste in 2 cups of warm water. Pass thru a sieve to separate shells from the juice. Set aside shrimp juice. In a sauce pan, sauté garlic, onion and tomato. Add pork and shrimp, stir fry for 2-3 minutes. Add in patis and 2 cups shrimp juice simmer for 3-5 minutes. Add sitaw and sigarillas simmer for another 5-8 minutes or until sitaw and sigarillas are just cooked.


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