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Adobo nga hantak

I have always loved string beans cooked adobo style ever since. Usually served as an appetizer or side dish but in my case it is as good as my main dish as I often overlook other dishes when adobo nga hantak is on the table. The mild sourness of the local vinegar used complements the savoury taste of the soy sauce plus with garlic, onions and pepper concocts a perfect adobo even if it is just the lowly string beans.
The recipe at home calls for hantak (sitaw) cut around half an inch long cooked adobo style often with ground meat. This makes it even more than a side dish or an appetizer. And one of the most awaited things to do, aside from enjoying this adobong sitaw, is placing hot or even left over rice in the pan where it was cooked, to get the leftover goodness of the adobo. Of course this practice is very common among Filipino households. Now, where's my adobo nga hantak?
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