An exotic side of Filipino cuisine, this sauteed vegetables dish is originally Ilocano recipes. Pinakbet or Pakbet contain a assortment of veggies such as okra, pumpkin or squash, long beans, eggplant, as well as ampalaya is full of minerals and vitamins. Then add fatty slices of pork or shrimps and it has that distinct fishy aroma that characterizes the sauteed shrimp paste. If you would want to try this dish just check the list below. You can make this a vegetarian dish by omitting the pork.
Ingredients:
3 garlic cloves, coarsely chopped
1 medium onion, chopped
100g young okra, stem end removed and sliced lengthwise
100g long eggplant, sliced on the diagonal
300g calabaza (pumpkin) cut into pieces that are an inch long and half an inch thick.
150g amplaya, cut into bite pieces
150g long beans, cut to 5 cm (2 inch) length
200g pork belly, cut into strip or slice it to 0.25-0.5 cm slices.
2 tbsp barrio fiesta sauteed shrimp paste (regular) or any bagoong you like
2 tbsp patis
2/3 cup hot vegetable stock or water
1 tbsp vegetable oil
salt and msg to taste, if desired
Preparation:
Ingredients:
3 garlic cloves, coarsely chopped
1 medium onion, chopped
100g young okra, stem end removed and sliced lengthwise
100g long eggplant, sliced on the diagonal
300g calabaza (pumpkin) cut into pieces that are an inch long and half an inch thick.
150g amplaya, cut into bite pieces
150g long beans, cut to 5 cm (2 inch) length
200g pork belly, cut into strip or slice it to 0.25-0.5 cm slices.
2 tbsp barrio fiesta sauteed shrimp paste (regular) or any bagoong you like
2 tbsp patis
2/3 cup hot vegetable stock or water
1 tbsp vegetable oil
salt and msg to taste, if desired
Preparation:
1. Heat cooking oil in a wok or deep frying pan, add in pork and fry until light brown or just cook through.
2. Then saute garlic and onion until fragrant.
3. Add the shrimp paste and fish sauce.
4. Stir together for a few minutes until well combined.
5. Add the beans and stir for a few minutes.
6. Then add pumpkin, stir-fry for a minute or two.
7. Pour in hot vegetable stock and bring to a boil for 5 minutes.
8. Add ampalaya, eggplant and long beans, mix together.
9. Simmer and cover until vegetables are tender and the mixture is almost dry. Be sure not to overcook it.
10. Season with a little bit of msg, if you like, then gently stir to blend. You may wish to correct the taste by adding a little bit of fish sauce, shrimp paste or just a salt. Serve at once with steamed rice.
