An insane amount of chopped garlic is slowly cooked in to create a flavor base for this sitaw guisado with shrimps and quail eggs.
Just garlic? Yes. Onion and tomatoes don’t always need to accompany garlic when cooking guisado dishes. In the same manner, there are dishes that require more onions and just a hint of garlic. Or garlic and onion can both be absent as in the case of dishes that benefit more from the flavor of other spices such as ginger or chilies.
In other words, what the spice base should be for your guisado depends on what other ingredients will go into the dish. In this sitaw guisado, for instance, shrimps are naturally sweet and adding onions — which are also sweet — will just overpower the sweetness of the shrimps. Ergo, I aimed for contrast and a garlic base was my choice.
What goes well with sitaw guisado? For Filipinos, rice would be the first choice. But did you know that many guisado dishes also go well with noodles? This is one of them. Don’t miss the notes after the recipe.
Sitaw Guisado (Sauteed Yardlong Beans)
- Heat the cooking oil in a thick-bottomed pan over medium-low heat.
- Spread the chopped garlic in the hot oil and cook, stirring occasionally, until lightly browned.
- Turn up the heat to medium and add the sitaw to the garlic. Cook, tossing occasionally, for a minute. Drizzle in a teaspoonful of patis and cook for another minute.
- Add the shrimps to the sitaw and drizzle in another teaspoonful of patis. Sprinkle in the pepper.
- Toss the shrimps with the sitaw and cook just until the shrimps change color (overcooking shrimps makes the flesh rubbery).
- Stir in the quail eggs.
- Taste. Add more patis or pepper, or both, as needed.
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