tadtarin sa bichuelas (stringbeans)
August 21, 2008
this dish is quite similar to the one at recipe’s (greenbelt and robinson’s malate) called gising-gising. both use ground pork and stringbeans. both are sauteed in onions. but the similarities end there. while gising-gising uses ginger and coconut milk in prepping up the dish, tadtarin sa bichuelas uses tomatoes. this is tadtarin (a previous entry in this blog) minus the sampalok, the sitaw and the pechay tagalog.
this dish is an everyday food and its ease of preparation is guaranteed to put a smile in any a busy housewife’s face.
you can also substitute sayote (julienned) with carrots (julienned) instead of bichuelas.
1/4 ground pork
1/3 kilo stringbeans (bichuelas) cut in an extreme angle longitudinally (see image below)
2 medium-sized tomatoes, diced
2 cloves garlic crushed
1/2 medium-sized onions cut longitudinally
2 tablespoons cooking oil
1/2 teaspoon of patis
1 chicken broth cube
heat wok then pour in the 2 tablespoons of cooking oil. when oil is hot, add the garlic stirring constantly. add the onions and the tomatoes. add the ground pork when the onions and tomatoes are limp and done. let it simmer in low heat for 7 minutes adding salt and pepper along the way. you may now cover the meat in water and let it boil changing the heat setting to high. once boiling, add the chicken cube a teaspoon of patis and lower the heat setting. let it simmer until done. adjust flavor by adding patis or salt.
whenever we have this dish, it is usually served together with fried fresh cabayas or grilled fresh tamban or tortang talong and plain rice.