Difference between revisions of "Pinakbet"
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# In a big kawali (wok) or an earthen ware pot, sauté [[garlic]] and [[onion]] in [[oil]]. | # In a big kawali (wok) or an earthen ware pot, sauté [[garlic]] and [[onion]] in [[oil]]. | ||
# Then add the [[pork]] and cook until the [[pork]] turns light brown in color and is tender. | # Then add the [[pork]] and cook until the [[pork]] turns light brown in color and is tender. | ||
Latest revision as of 20:01, 13 July 2012
Description
Pinakbet is a vegetarian dish known throughout the Philippines. The main ingredient in this dish is ampalaya also known as "bitter melon". The spice named bagoong (Pork and Shrimp paste) adds a unique flavor.
HIＳＴＥＶＥWASＨＥＲＥ
Ingredients
- kalabasa (squash), cut into chunks
- okra (lady fingers)
- talong (long eggplant), sliced ½" thick
- sitaw (string beans), cut into 2" strips
- ampalaya (bitter melon), cut into small pieces
- pork with fat, thinly sliced
- finely chopped garlic
- sliced onions
- bagoong alamang (shrimp paste)
- cooking oil
Procedures
- In a big kawali (wok) or an earthen ware pot, sauté garlic and onion in oil.
- Then add the pork and cook until the pork turns light brown in color and is tender.
- Add the squash first and stir.
- Then add the other vegetables.
- Cover the pot or wok and let it simmer in low heat until vegetables are soft and tender.
- Take the lid off and add the shrimp paste.
- Be sure not to add a lot.
- You don't want it to be salty.
- The taste of each vegetable should still be intact.
- Stir until liquid is nearly gone.
- Serve hot.
