Dinengdeng

Ingredients

• Vegetable oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Onion (1 medium, sliced)
• Tomatoes (2 medium, chopped)
• Bitter melon (1 medium, sliced)
• Eggplant (1 medium, sliced)
• Okra (1 cup, trimmed)
• String beans (1 cup, cut into 2-inch pieces)
• Squash (1 cup, cubed)
• Bagoong (fermented shrimp paste) (3 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Water (4 cups)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the minced garlic and sliced onion, and sauté until fragrant and the onion becomes translucent.
3. Stir in the chopped tomatoes and cook until they soften and release their juices, about 3-5 minutes.
4. Add the sliced bitter melon, eggplant, okra, string beans, and cubed squash. Stir well to combine all the vegetables.
5. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.
6. Stir in the bagoong (fermented shrimp paste) and mix well to incorporate the flavors.
7. Season with salt and black pepper to taste, adjusting according to your preference.
8. Allow the dish to simmer for another 5 minutes to let the flavors meld together beautifully.
9. Serve hot with steamed rice for a complete meal.