Sitaw at Tokwa

Sitaw at Tokwa with Oyster Sauce
Sitaw at Tokwa. Few months back I posted a recipe of a dish called asparagus with tofu. It’s a great dish no question about it but asparagus is not your everyday vegetable. They are rarely found in regular vegetable market, they don’t come cheap either. On that recipe I used also a premium firm tofu to match the asparagus being a premium vegetable as well. Now adopted a similar dish using regular ingredients that are available on most vegetable wet markets and of course much cheaper.

Sitaw at tokwa uses string beans that are probably available in your own backyard vegetable garden and the regular tokwa which is normally used in your favorite tokwa’t baboy. Here is how I cooked it.

Ingredients:

1 big block firm tokwa, cut into thick strips
2 bundles sitaw, string beans, cut into 2” length
1 thumb size ginger cut into thin strips
1 medium onion, sliced into rings
1 small size red bell pepper, julienne
1/2 head garlic, minced
1/2 c. oyster sauce
1 tbsp. soy sauce
2 tbsp. cornstarch
salt to taste
cooking oil

Cooking procedure:

Sitaw at Tokwa with Oyster Sauce - Cooking Procedure

In a wok deep fry tokwa for 3-5 minutes or until crisp outside, remove from wok and drain excess oil, keep aside. Using same wok remove excess oil, heat about 2 tbsp. of cooking oil quickly stir fry onion and bell pepper, remove from wok and keep aside. On the same wok sauté garlic and ginger, add in soy sauce and oyster sauce and cook for 1-2 minutes. Add in sitaw and stir cook for 3-5 minutes or until half cooked, thicken sauce with cornstarch diluted in 1/2 cup of water, stir cook for another 2-3 minutes, add in fried tokwa, stir cooked onion and bell pepper. Stir cook for another 1-2 minutes, season with salt to taste, serve immediately.

Comments

  1. AnonymousOctober 28, 2009 at 12:10 PM

    Hi,
    I've lived in the Philippines for 11 years and my three kids were born there. Really love the culture, the food, the people, just about everything... Thank you for all these delicious recipes... Wl cook them tonite..

    ReplyDelete
  2. AnonymousFebruary 8, 2011 at 5:06 PM

    Thanks for the post, Bro. Ut-man. Being a vegetarian, I used regular green beans in place of sitaw or long string beans, since there's no Asian/Oriental store near my where I live. Stir fried everything in my wok and resulted into more "crunchy" and delicious meal. Thanks and God Bless...

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more