When I was in the Philippines Ginisang Baguio Beans or Ginisang Green Beans often found on our dinner table. It is easy to make and delicious, but every time we had it we always had fried pork chops to go with it.
Sauteed Green Beans / Ginisang Baguio Beans
The way we usually cut the beans was French style, but that does take a lot of time to do so I’m doing it the easy way which tastes just as good. I cut mine an inch long and saute them like that.
I use ground beef for this rather than pork, but I would use pork if I were sauteing string beans (sitaw). This is very basic and has a very short ingredients list. Now let’s get on with it.
Ingredients:
- 1 ½ Lbs. of Baguio beans (green beans)
- 1 Lb. of Ground beef
- 1 Small tomato sliced in small wedges
- 1 Small onion cut in half and sliced crosswise
- 4 Cloves of garlic peeled and smashed
- 1 Tbs. of Patis (fish sauce)
- 4 Tbs. of Soy Sauce
- 1 Tsp. Msg (vetsin)
- Salt and Pepper
- Oil for sauteing
Directions:
- Begin by slicing the Baguio beans about an inch long and then rinsing them well.
- Heat and coat wok with a tablespoon of corn oil.
- Then saute ground beef for 4 minutes and add the garlic.
- Let it cook for 2 minutes while stirring.
- Add the tomato and onion slices, stir, and then add the patis.
- Cover and cook it for 2 minutes.
- Add soy sauce, Baguio beans, msg, and ground black pepper. Stir, cover, and let simmer for 6 minutes on medium low heat.
- Remove cover and stir.
- Add salt and pepper if needed, then replace cover, and cook for 6 more minutes or until the beans are tender.
- Serve with rice and fried pork chops on the side. Enjoy!
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I enjoyed looking over your recipes and I loove it! Imma steal your recipe for ginisang monggo and fried pork chop. Thank you and God Bless.
You’ve got some really great recipes and great photos. This is how filipino food should be presented well done. The only concern I have is that almost all of your recipe contain MSG. Filipino food don’t really need MSG to make it taste better. In the Northern regions of the Philippines, the use of MSG in not that common and their food still taste great. Keep up the good work though, hope to see more recipes in the future.
Jim,
First off, Thank you for the compliment of my recipes and pictures. You are absolutely right that Filipino food does not need any flavor enhancing seasoning to make it taste better for the simple fact that most Filipino food has strong good, flavors in it. MSG or Monosodium Glutamate is one of the highly controversial food seasonings that are out there. Often enough people address this seasoning as poison, which I find a little ridiculous and certainly pathetic. MSG is one of those seasonings that if you never used it before you won’t be looking for it, but once you do you will be looking for it. I was raised with MSG being used as a seasoning by my mother.
So for me, not using any MSG is like not having any salt in my food. MSG is no more harmful than salt if you consume too much of it. It can raise your blood pressure and who knows what else it can do to you. I just want people to have a better understanding when it comes to MSG and not believe everything they hear about it, especially when the source of information is not necessarily credible. It is amazing that 9 out of 10 people that say MSG is bad for you don’t really know why it is bad for you, but someone had just told them that. On the other hand, some people believe to have had some unusual reaction to MSG, but this does not suggest that MSG is bad for you.
Take a person that is lactose intolerant for example, even though this person can not consume regular milk that doesn’t mean regular milk is bad for you and no one should ever consume it, but that’s just my humble opinion about it. However if anyone does not like to use this seasoning, I would strongly advise that they don’t. It is an optional seasoning and you don’t have to have it. The only way you can tell the difference is if you are used to using MSG in your cooking.
You mentioned your concern about MSG so that inspired me to enlighten everyone on my opinion about the subject. I posted some information regarding MSG and things people should know about it. I hope that this information will be of help so people can better understand what MSG is, and not to listen to rumors or allegations that cannot be confirmed. Please visit the link below to read more about this highly controversial seasoning. God bless you and once again thank you for your input!
LINK: http://www.filipino-food-lovers.com/?p=68
Sincerely,
Robert Colinares
Filipino Food Lovers
salamat for the recipe! do you have a recipe for mallunggay with daing? I remember eating something like it when i was a kid but don’t remember the name of the dish. all I know is it had sili, daing or some kind of dried fish and mallunggay or some kind of green.
thanks for the posted recipes here. it helps me think less or even worry of what to prepare day after day. and the ingredients are very simple, you can buy them at any market! more power.
I am not an avid cook, an amateur so to speak, but when I get try your recipe as per instruction ( that is to the letter), it turned out to be superb and masarap. I like this web site. Yahoo!
IMBIS NA PORK CHOP BINABAD NA BANGUS ANG PINIRITU KO..ANG SARAP GRABE,KAILANGAN ONCE AMONTH KULANG TO LULUTIN KASI TATABA AKO,GRABE TRY NIYO TONG VEGGIES NA TO WITH FRIED BINABAD NA ISDA NA PRITO I BET KAHIT ANONG ISDA BASTA PRITO… SARAP SARAP TALAGA GOD BLESS…
TRY NIYO RIN YUNG ADOBUNG GREENBEANS MASARAP DIN,..
whenever i cook this recipe i cut the Baguio beans diagonal shape thinly slice 😀
im gonna try this now!!!! sinamahan ko na lang ng carrots para sa baby ko, then sinamahan ko din ng beef tapa on the side. Yummm! halika na! kakain na!
Hi…Why there’s no Tinola Recipe?
I will be making that soon! 🙂
can u also make Sinigang na hipon because its my favorite!
Missa,
The Shrimp Sinigang is pretty much the same as the pork one with the exception of Daikon (Labanos).
Cheers,
Robert Colinares
Hi, just found this site looking for the recipe to make Pork Binabad. I live in Washington State USA, have friends over there and love to cook and eat Phil food. I have just added your site to my favorite list and if I need something from the Philippines, all I have to do is go up the road to Alex’s Phil. store in Vancouver, WA. same place I also ship Balikbayan Boxes to the Philippines
Thanks for your site, I will be using it regularely.
BTW Robert, still looking for the Pork Binabad recipe, cant’t find it! Maybe you can post the recipe? I sure would appreciate it, Thanks.
Hi Firechef,
Unfortunately, I don’t have the recipe for Pork Binabad and to be honest with you I never heard of it before. Perhaps maybe you can describe what it is and I might be able to figure out which dish it was. We do call same dish different names sometimes defending on which region it’s from.
Cheers,
Robert Colinares
gusto ko ng kumain
I WOULD LIKE TO COMMENT ON THIS PORTION:
i’m trying to expand my knowledge on more filipino cuisine.
I WOULD LIKE TO SHARE MY BEST EXPERIENCE WHEN IT COMES TO VEGETABLES
so far i have master the use of Ginisa MIx, Vetsin”MSG”, Magic Sarap
these three ingredients comes all the way in cooking.
I will share only vegetables dish which uses these ingredients: stay tune!! ^^)
GINISA MIX:
1. beans
2. cabbage
3. wombok
4. “sayote”
5. tomato
6. potato
7. “parya”
tips: You may cook this vegetables in GISA STYLE using other basic ingredients like onion, bawang
MAGIC SARAP:
1. Torta
tips: torta usually uses egg and the best ingredient to combine with it is magic sarap. there is no magic in there its all about the combination yaha!!! ^^)
VETSIN “MSG”
1. “laing/pising”: this the edible one ^^)
2. “pinakbeth”: mix vegetables of
a. squash
b. tomato
c. “utong”
d. eggplant
e. “parya”
tips: I use this msg ’cause i like to maintain the taste of all vegetables.
OVERALL TIPS: You might as well search for the dish other ingredients and i prefer for you readers to use these (ginisa,vetsin,magic sarap)to see the difference!! yaha!! tnks for reading and advance merry christmas to all
simple and easy to cook, and delicious.
Thanks same recipe.
So delicious i almost make it my favorite