Pinakbet

Ingredients

Cooking oil

2 tablespoons

Garlic

4 cloves, minced

Onion

1 medium, chopped

Ginger

1 thumb-sized piece, sliced

Tomato

2 medium, chopped

Bitter melon

1 medium, sliced

Eggplant

1 medium, sliced

Okra

1 cup, sliced

String beans

1 cup, cut into 2-inch pieces

Squash

1 cup, cubed (preferably kabocha or butternut)

Shrimp paste

3 tablespoons

Water

1 cup

Salt

to taste

Pepper

to taste

Instructions

1. Heat the cooking oil in a large pan over medium heat.
2. Add the minced garlic, chopped onion, and sliced ginger, sautéing until fragrant and the onions are translucent, about 3-4 minutes.
3. Stir in the chopped tomatoes and cook for an additional 2 minutes until softened.
4. Add the bitter melon, eggplant, okra, string beans, and squash to the pan. Stir-fry for about 5 minutes, allowing the vegetables to begin to soften.
5. Incorporate the shrimp paste and pour in the water. Stir well to combine all ingredients.
6. Cover the pan and let it simmer for 15-20 minutes, or until the vegetables are tender and the flavors meld together.
7. Season with salt and pepper to taste, adjusting according to your preference.
8. Serve hot, ideally with steamed rice to soak up the flavorful sauce.