Long beans and eggplant are staple vegetables in Filipino cuisine, used in a wide variety of dishes. Millie’s Ginataang Sitaw and Talong is a tasty combination of these two vegetables in a rich coconut milk stew. The creamy and savory flavor of the coconut milk perfectly complements the mild taste of the long beans and eggplant.
Ginataang Sitaw and Talong is a healthy and nutritious dish, perfect for vegetarians or those looking for a meat-free meal. It’s also a great way to incorporate more vegetables into your diet. Plus, the dish is easy to prepare and can be cooked in just a few steps.
If you’re looking to try something new in the kitchen, Millie’s Ginataang Sitaw and Talong is definitely worth a shot. Not only is it delicious, but it’s also a great introduction to Filipino cuisine and its use of coconut milk in cooking.
Ingredients:
2 large elongated eggplants, sliced
1 large bundle of sitaw(long beans), cut at 1-inch length pieces
1-2 pieces of sliced chicken breast
1 can(13.66 oz.) of coconut milk
2 cloves of minced garlic
1 small onion, sliced
3 tbsp. of bagoong alamang(shrimp paste), reduced salt
salt & pepper to taste
1/2 cup of water
Cooking Procedure:
- Thoroughly wash sitaw(yardlong beans) and talong(eggplants), cut sitaw at about an inch each in length. Use a knife to cut each talong in half, then slice each at about a quarter of an inch thick. Set aside.
- On a large cooking pan, mix together coconut milk, water and spices, including chicken and shrimp paste. Stir to properly combine, then place the pan of a heated stove.
- Set the heat at a medium temperature, bring the coconut mixture in to a boil while occasionally stirring. Let is simmer until coconut starts to thicken.
- Apply the talong slices first, stir to mix thoroughly and let it simmer for 2-3 minutes. Follow it up with the sitaw slices. Leave it to simmer for another 3 minutes.
- Do not over-cook sitaw. Coconut milk should be thick to almost dry when all is ready. Immediately remove from the heat, then serve this rich Ginataang Sitaw at Talong(Coconut Stewed Long Beans & Eggplants) with steam rice.
Tip: Elongated eggplants are best for these coconut stewed vegetable recipes. I will not recomment any other, or it will ruin the delicious taste of this recipe.
Calamansi juice with a small amount of fish sauce, and a piece of siling labuyo(Filipino chilis) for the condiment. If Calamansi is not available, vinegar is a good substitute. Enjoy!
