This Pinakbet recipe is comprised of different vegetables such as
eggplant (talong), squash (kalabasa), sting beans (sitaw), ampalaya
(bitter melon), okra, and others. Since there are quite a number of
ingredients required, I usually carry a shopping list and buy the
freshest produce from a nearby market on the day that I’ll cook them.
When it comes to the Shrimp paste, I always buy an extra bottle from the
Asian store so that I won’t run out of stock.
Prep time
Cook time
Total time
Author: Vanjo Merano
Serves: 4
Ingredients
- ¼ lb pork, thinly sliced
- 1 large egg plant, sliced
- 1 medium-sized bitter melon, chopped
- ¼ lb squash, chopped into 2x1 inch cubes
- 3 pieces large tomato, sliced
- 1 piece onion, chopped
- 1 tbsp ginger, minced
- 3 cloves garlic, crushed
- 6 to 8 pieces okra
- 1 bunch string beans, cut in 3 inches length
- 4 tbsp shrimp paste
- 1 cup water
- 3 tbsp cooking oil
- salt and pepper to taste
Instructions
- Heat the pan and put the cooking oil.
- When oil is hot enough, saute the garlic, ginger, onion, and tomato
- Add the pork and cook until color turns light brown (about 5 to 8 minutes)
- Put-in the shrimp paste and cook for 2 minutes.
- Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
- Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
- Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
- Serve hot with steamed white rice. Share and Enjoy!
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