Pinakbet
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 2 medium garlic cloves, minced
- 1 small (4 ounces / 115 g) yellow onion, finely chopped
- 2 plum tomatoes (about 8 ounces / 225 g), cored and chopped
- 2 ounces (¼ cup / 60 g) bagoong alamang
- 1 pinch of salt
- 1 ea. (about 8 ounces / 225 g) bitter melon, halved lengthwise, seeded, and sliced ¼ inch thick
- 1 small (about 8 ounces / 225 g) sweet potato, peeled, quartered, and cut into ¼-inch slices
- 8 ounces (225 g) string beans, stem ends trimmed and beans cut into 2-inch lengths
- 1 medium (about 6 ounces / 170 g) eggplant, halved lengthwise, and sliced ½ inch thick
- 8 ounces (225 g) okra, caps trimmed, pods cut in half on the bias
- Cooked white rice, for serving
Method
- Heat a skillet over medium heat.
- Add the oil, then garlic to the pan. Sauté briefly until aromatic.
- Add the onion, and cook until softened.
- Add the tomato, bagoong alamang, and salt; simmer for 5 minutes.
- Add the bitter melon and sweet potato. Cover and cook until almost, but not quite, tender.
- Add the string beans, eggplant, and okra. Cover and cook for a few minutes until all the vegetables are tender.
- Serve the vegetables with rice.