"PINAKBET"

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STEPS OF COOKING:

Step 1:

Heat a large skillet over medium heat. Add the vegetable oil. When the oil is hot, stir in the garlic, onion and ginger. Saute the onion mixture until it is very fragrant.

Step 2

Add the tomatoes. Cook over medium-low heat, stirring occasionally, until the tomatoes soften.

Step 3

Add 2 tbsp. of shrimp paste and 1 cup of water. Stir to combine, then add the squash. Continue to cook the mixture for 10 minutes.

Step 4

Add the remaining vegetables. Stir to combine the ingredients. Bring the mixture to a boil. Lower the heat to medium-low and simmer, covered, until the vegetables are cooked. Add more water or shrimp paste if needed. Be careful not to overcook the vegetables. The green beans and okra should be tender-crisp.

Step 5

Pour the pinakbet into a serving dish when it's done. Serve the vegetables hot with steamed rice.

Tips and Warnings

• Instead of shrimp paste, try adding 2 or 3 tbsp. of fish sauce or soy sauce at the end of the cooking to season the vegetables.

Things You'll Need

• Large skillet and lid
• Cooking spoon
• 2 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 tbsp. grated fresh ginger root
• 2 large tomatoes, seeded, diced
• 2 cups sliced okra
• 2 cups yard long beans or green beans, cut into 1 1/2-inch pieces
• 2 medium eggplants, diced
• 1 small bitter melon, sliced
• 1 to 1 1/2 cups wate
• 2 to 3 tbsp. dried shrimp paste
• Serving b
• Steamed white rice

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