Sitao Guisado

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I got inspired (and green with envy) when I saw Mike’s new WP theme. I’ve been looking for an alternate theme for months and I thank my lucky star I found this! I’m so happy I only have few things to tweak. Love that navigation tab above.

Anyways, here’s another gulay guisado Pinoy-style (Philippine-style sauteed vegetables).

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

9 thoughts on “Sitao Guisado

  1. I had sitao this weekend too but with prawns instead of minced pork. I like the beans still crunchy. Crunch. Crunch.

    Btw, i really like your new clean layout. I meant to say it before but forgot.

  2. Cool new look! Buti na lang I didn’t use this theme. The icons kasi somehow reminded me of ‘amedeo’. . . . . and brunei – so classical-malay style! Hehehe! Hey, we had sitaw, too, here in the ‘orfanage’ yesterday!

  3. Sitao guisado is always lovely, but we use bagoong balayan rather than plain patis for flavoring. It makes the beans sooo savory.

    I love the new look of your site nga pala!

  4. Mmmm that sitao recipe reminds me of my childhood! I don’t really like sitao but I like it when cooked this way. Yum.

    I love the new look of your site! So clean and classic. Lovely!

  5. ooohh…pretty pretty presentation! love the way the sitaw is arranged and the meat is concentrated in the middle – almost like a mini volcano with lava and rock flowng…

    iska, tagged you for a meme that should be out tomorrow on my blog. no obligation though!

  6. @mae: yeah lov sitaw crunchy. my mom also used to cook it w/ pork tidbits and shrimps. nga pala im glad u like my new clean layout. ive been trying to find something like it for months. oh i do hope u guys took some time to play around w/ my navigation tab :)
    @mike: oo nga e. i remember brunei when i saw that gulay design. but i really like it. konti na lang ang babaguhin ko and that i wouldnt hav to go back to my old posts to resize photos or anything just in case i need to switch back to my old theme.
    @midge: sitao w/ bagoong balayan is also another way of doing it. naku kasama din yan sa mga nami miss ko d2 :(
    @toni: cook it for urself and hubby toni. just cook it as simple as this one kung dmo gano type ang sitaw. tapos pwede mo damihan ang meat. gawain ko po yun para sa mga carnivorous kong alaga hehehehe
    @mita: hehe so u noticed that volcanic presentation hehehe i took few photos and i paticularly like this one w/ the same reasons. i wil chek out ur meme mita :)

  7. Inggit din ako. I love your new theme, clean and elegant.

    Sitao is one of my favorite veggies. Kaya every week iba’t ibang luto ng sitao meron ako.

  8. Eh! Cool new look! Good job!
    Try this. Blanch the beans and quickly refresh them in cold/ice water to stop the cooking process. In a saute pan, add butter. When the butter softens, toss in the beans. Set aside. In the same pan, saute some french shallots and garlic. When they become aromatic, add white wine and chicken stock. Reduce to simmer.Toss back the beans and serve immediately. Beans shouldn’t turn into olive green (overcooked).

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