Pinakbet (Mixed Vegetable Stew)
INGREDIENTS:
- 2 pcs. medium-sized eggplants, sliced
- 1 pc. medium-sized ampalaya (bitter gourd), deseeded and sliced
- 1 cup chopped squash
- 1 bunch string beans, trimmed and cut in 3 inches length
- 10 pcs. okra, cut diagonally into 2
- 5 cloves garlic, minced
- 1 pc. large white onion, chopped
- 3 pcs. small tomatoes, chopped
- 3-4 tbsps. bagoong alamang (shrimp paste)
- ¼ lb. pork (with fats) thinly sliced
- ½ cup water
- 1 tbsp. cooking oil
- Salt and pepper to taste
PROCEDURE:
- Heat the cooking oil on a large wok. Add pork and cook until the meat is light brown and rendering fat.
- Add the garlic, onion and tomatoes. Sauté for about 3 minutes.
- Add the shrimp paste and stir fry for another 3 minutes.
- Add water and bring to a boil. Set to simmer for about 5 minutes.
- Add the squash and bitter gourd. Cook for about 5 minutes.
- Add the remaining vegetables and cook for about 5 minutes. Do not overcook the vegetables to retain the texture and nutrient. Season with salt and pepper.
- Remove from heat and transfer on a platter. Serve with hot steamed rice. Enjoy!
**Number of Servings: 4 to 6
TIPS FROM ENZ:
- You may add leftover pork chops and fresh shrimps to flavor the dish. If not a fan of pork, you may use beef, shredded chicken or grilled fish as alternatives.
- No strict rules on the vegetable mix. You may create your own medley though fruit-bearing vegetables are preferred.