Several things happened these past few months. Last August was the saddest after my grandma was rushed to the hospital. After more than two weeks of clinging to that hope of her recovery, she passed away. One of the most important people in my life is now gone. I would no longer see her again cook rice using wood in her back kitchen or prepare ripe papaya and other fruits. Things would never be the same.
I was born in the Philippines but lived in Thailand for several years when my grandma was in Canada. I visited her during the holidays when she went home to the Philippines. I wish I was able to cook for her. She usually insisted on cooking. I am grateful for being her granddaughter.
People usually compare Filipino and Thai dishes although they are quite different. Thai food is spicy and uses more herbs. Meanwhile, Filipino food is normally not spicy, but I like both. I do try making it less spicy so I add fewer chili peppers.
For this week's blog, I share easy-to-cook Filipino and Thai dishes. They both use long beans. The Filipino food is called adobong sitaw or adobong batong. Sitaw is the Tagalog word for long beans and batong is the Visayan word. Meat like pork and chicken either cut into small pieces or grounded can be added to this recipe.
