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.