Vegan attempt: Adobong Sitaw (Snake Bean Adobo)

Fesh Vegetable List:
Yellow onions ...1 whole
Garlic cloves ...x5
Basil ...a bunch
Red and yellow bell pepper ...half each
White mushrooms ...I use a lot
Snake Beans (chinese long beans) ... generous handful
Siling labuyo (thai chili) ...x2
other ingredients:
pepper corns ...teasoon or less
Wild bay laurel leaf, dried ...two of 'em



Sitaw (Snake Beans or also known as chinese long beans)...

Siling labuyo (Thai Chili) & basil

Cut the tips and about this long

Sinimak Spicy Vinegar...only 1week marinating .

1 part of this to infuse with fresh chili and crushed garlic...



No meat is used so this array of comprised the main flavors of this adobo

Strategy: Made a sauce concentrate in two components to assure the flavors will stand out from each other...at least that was the thought (it worked!) .

List:

1 part Tamari or soy sauce

1 part Sake

2 part Cane vinegar

1 part Brown sugar

The glass container in the picture sort of served as my impromptu measuring vessel.

mmmmm cane vinegar


There he is. Datu Puti, the historical descendant of Datu Lubay.

Just kidding.

Found some great organic oil that fries at high temp. Blend of soy, peanut, and toasted seasame oil. Infused with green onions, garlic and ginger. Great for stir fry not so great for peanut butter carob chip cookies.

Normally slow temp cooking the chicken or pork with the soy sauce and vinegar will naturally thicken into a gravy. I found some non GMO corn starch to substitute. This amount here ended up being a tad too much. Take about a teaspoon out or so.

Okay. Combine the list together and heat it up and pay attention as burning is very easy. The idea here is to dissolve the brown sugar. Remove this first component from heat as soon as the sugar and liquids have become one and then add the corn starch.
Mix it complete and as it cools it will thicken.

Second component:

Siling labuyo, finely sliced basil and smashed garlic cloves infused in sinimak utilizing an improvised double boiler. I use an MSR Ti kettle inside of a SnowPeak 1ltr Ti bowl.

If water from the carrying vessel spills out too much, simply decrease the amount and it seems to work nicely.

When done it is hot and potent - like it could make noises come out of your mouth.

One whole yellow onion cut like this.

Brown over high temp in oil and some times splashes of water followed with the lid to pressure cook...or however you like to brown your onions, sibling.








Now ..we stir fry!

I've never seen my mama stir fry any of her ingredients when she makes any kind of adobo, but again here I am attempting to make some of the various flavors stand out in this vegan rendition since so much of the traditional flavor is derived from the meat.

Stir frying with the main sauce will create a glaze that will coat the vegetables:

Give the onions a quick splash to coat,

next beans

then bell peppers.

edit note to self (a post in progress) : self, dont forget to finish this. I completed the post but lost the work in a play between Blogger and my internet connection. Pictures do go far sometimes... I just simple can't work any longer this evening on this post. My emotional grumpiness didn't last too long, thank all that is good!!!!!!

Very tastey.

Successful Adobo style sauce utilizing Sinimak Spicy Vinegar and entirely vegan!

Coming Next: Turon -brown sugar glazed bananas and jack fruit fried in Lumpia wrappers....oh my dearness.