I really love Filipino foods, I'm a vegetarian, my favorite vegetable recipe was "CHAPSUEY" so yummy :)

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.

HOW TO EAT FILIPINO FOOD? :)

Pardon the pun but its obvious you eat it with spoon and fork like any other food or if you are brave enough you can just use your hands (kamayan) to scoop at your plate which is normal to many Filipinos. Filipino dishes are always served with rice, no matter how many dishes are at the table, you will always find rice along with it. As with most Asian countries, rice is the staple food, and it is normally steamed to go along with the other dishes called "ulam". I believe that some Filipinos cannot eat ulam alone and rice is a must on any table so I'm sure that If you've ever been to Philippines you will always see rice when having breakfast, lunch and dinner. *

"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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