Sunday, July 22, 2012

Pinakbet- Meat Veggie Stew with Shrimp Paste

One of my favorite dish to eat back home. Mom is a very good cook of this. She does not need to measure ingredients. The expert is what she is. We like this because it has more than two different kinds of vegetables. A very healthy dish for everyone!

1/2 lb pork,
sliced 2 tablespoons vegetable oil
3 garlic cloves, minced
1 onion, chopped
2 tomatoes, chopped
1/2 calabaza squash,
cubed 2 cups okra,
sliced 2 cups chinese long beans,
chopped 2 Japanese eggplants,
sliced 1 bitter melon, sliced (optional)
1 -1 1/2 cup water
2 -3 tablespoons bagoong, alamang (salted shrimp paste)

Cooking Directions:

1.) In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2.) Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes are wilted.

3.) Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.

4.) Pour in water and add the bagoong alamang, and bring to a boil.

5.) Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it.

You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.

6.) Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice.

Recipe source:

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