So remember a few months ago I mentioned that I was going to guest at Green Living and cook an awesome dish? And yes, I declared the episode was supposed to come out mid-August but it actually ended up coming out yesterday as the second season’s first episode.
If you didn’t catch yesterday’s airing and today’s replay, check it out on Saturday at 8:30pm and Sunday at 10:30am and 9:00pm. Channel ANC!
And if you thought the dish I cooked in that episode looked pretty good (because colorful = sexy and brown = drab), here is the recipe. Have a go at it, lay on as much vegetables as you can muster, and let me know what you think!
You’ve probably had your own fair share of grotesque vegetables — vegetables steamed, blanched or boiled to flavorless oblivion, sometimes sauteed in grease and some bits of animal protein, often discolored from overcooking.
The humble string bean (also known as the green bean and locally, baguio bean) is almost always the sad victim of under- or overcooking. I quite frankly detest steamed or blanched string beans because they’re just so boring. Eating blanched string beans feels like a chore. This is why people generally and Filipinos specifically do not eat enough vegetables.
String beans are one of my favorite vegetables. They’re dirt cheap and easy to cook to coax out their inner awesomeness. If you’ve got a party and want to serve your guests a non-salad vegetable, string beans are the way to go.