Simply Filipina

Have the passion of cooking, she's sharing you the goodness and deliciousness recipes from her KUSINA to your KUSINA! Or from my Kitchen to your Kitchen that will cost less yet very comforting that the entire family would enjoy! It's all about GOOD FOOD and more!!!

She made my week happy by sharing me her fresh vegetables straight from her garden! Though we are miles away it's not impossible for me to not try her super healthy looking Chinese eggplants and long beans! These stuff is definitely top of the list of my favorite vegetables. It is so hard to find such veges like them. I have to drive 45 minutes going to an Asian market which is i thought it's not practical way to do every now and then, bearing is my agony :) when i craves once in awhile. Well, not until she send me these! Now am happy and content for a week to come, lol. Thanks doll!

Anyway, the day i got the package, i didn't wait another day to fix the yummy looking fresh veges! I went straight to my kitchen and gathered them together and cook my all time favorite pinoy style adobong sitaw(long beans) A famous dish of Filipinos. Just so simple, if you know how to cook the traditional meat adobo well you know how to make this, hence, you are using lots of veges instead! Meanwhile, for the eggplants I cook them of what we called Tortang talong (fried eggplant smothered in eggs and flour). My childhood's favorite menu. ^_^

You need for adobong sitaw:

long beans about 3 cups slice into 2 inches long
a cup of diagonal sliced eggplant (optional)
1 cup thinly slice pork meat
1tsp canola oil
chopped shallots
3 cloves minced garlic
1/4 cup soy sauce (silver swan)
1tbsp cider vinegar or datu puti
1tsp patis (fish sauce)
1/2 tsp ground pepper or pepper corn
salt to taste

  • In a skillet brown meat, add onion and garlic till fragrant. Add soy sauce, vinegar, patis and ground pepper and simmer till pork is tender, add a lil bit of water at a time just to avoid pan sticking. Add the vegetables, cover and let simmer until veges is cook. Salted is optional depends on your taste buds. Serve hot!

For Tortang talong:

3-4 pieces Chinese eggplant
cooking oil for frying
2 eggs
2 tbsp flour
salt and pepper to taste

  • In a deep skillet boil water along with eggplants boiling it until they are soften. Drain and flatten them using a fork. Set aside. Cracked eggs, add flour, salt and pepper altogether. In a skillet heat cooking oil. Then take the eggplant one at a time over the scramble eggs mixture, make sure it's well bathe and toast it in the skillet until it's brown. Serve hot with rice! Wink.
Enjoy Cooking!