Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbps. vegetable oil
- 2-3 cloves mashed garlic
- 1 sliced onion
- 1 tsp. bagoong alamang (shrimp paste) to taste
- 1/2 cup cubed pork
- 1/2 cup peeled and deveined shrimp
- 1 bundle of sitaw (string beans) cut in 3-inch length
- 1/4 cup water if needed
- =
Directions
Saute garlic and onion in hot vegetable oil as usual.
Add bagoong and stir.
Add the pork and stir until slightly brown.
Add the sitaw and keep stirring until coated with oil.
Add the shrimps (if overcooked, shrimps tend to be tough).
Cover pot so let cook for a couple of minutes.
Check if gets too dry and keep stirring.
Add 1/4 cup water if it dries up to prevent burning.
Cook until string beans are tender but still crisp
Serve with hot steamed Jasmine rice.