Pinakbet or Pakbet: With or without sauce, this perfect blend of vegetable goodness is surely to hit your craving palate any time of the day!
2 pieces ampalaya, sliced, squeezed and drained
2 pieces eggplant, sliced to bite size pieces
5 pieces okra, trimmed and cut in two
3 pieces garlic, minced
1 piece shallot, diced
3 pieces tomatoes, deseeded and sliced
1 tablespoon ginger, peeled, crushed and sliced
4 tablespoon bagoong isda or bagoong alamang
1 1/2 cup tepid water
Salt and pepper to taste
- In a pan, heat oil over low heat. Once hot, sauté onion until wilted. Next, add ginger and cook. Once done, add tomatoes and cook but do not burn. Add garlic and cook for a minute.
- Add bagoong and sauté for a minute. Add tepid water and let boil until bubbles start to form on the edges.
- Add all the vegetables and cook until tender but not overcooked. Season to taste.
- Serve hot.