Pinakbet

Ingredients:

2 pieces Ampalaya (Bitter Melon), cut into 2" length
2 pieces eggplant, cut into 2" length wedges
6-8 pieces okra, tops trimmed off or cut diagonally if longer than 2" length
2 pieces tomatoes, cut in wedges
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon Bagoong Isda (Thick Salted Fish Sauce)
1 1/2 cup broth, shrimp, fish or pork
1 teaspoon ground pepper
2 tablespoons cooking oil, for sauteing

Cooking Procedure:

1. Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.
2. Turn the heat down and add the vegetables, layering them in the pan from the bottom in this order : ampalaya, okra, and eggplant.
3. Add the broth and bagoong. Cover, let it boil, then simmer for 10-15 minutes until the vegetables are cooked but still firm.
4. Stir in the fish or shrimp. Season with ground pepper.
5. Serve with rice.


Tips:

•Use bagoong alamang (shrimp paste) if the bagoong isda(thick salted shrimp paste) is not available. Or you can use Patis (Fish sauce) or regular sea salt if you want.
•The fish is added towards the end so it doesn't disintegrate in the dish. Likewise, I do the same with the shrimp so it doesn't get tough and rubbery.
•Add string beans or even squash if you want, but the ampalaya, okra and eggplants are your required vegetables for an authentic Pinakbet.
•If you have fried fish or pork leftovers from the day before, you can use them as long as they're not seasoned with overpowering flavors like chili or anise or sesame oil.
•You can use the canned or prepared broths found in the supermarket, or you can make a shrimp broth by pounding the shrimp shells(shrimp meat not included), boiling it in water, then straining it.