"Pinakbet" is a favorite dish of the Ilocanos of the Philippines, but is usually cooked with "bagnet" a deep-fried part of pork. For those who are health conscious however, they would omit the meat, but what an expensive omission because "bagnet" is expensive. So why not just omit the meat in the recipe? That's what I did, and here's my recipe, based on the photo shown:
1 tbsp. olive oil
2-3 cloves garlic
1 small red onion
6 large or 10 medium ripe tomatoes
2 tbsps. mackerel sauce ("Bagoong Balayan")
1 cup of sliced squash, around 1/4 inch thick
1 medium sized eggpplant, sliced as big as the thumb
2 medium sized organic bitter gourd (like the smaller one in the photo or just one bigger size), sliced as big as the thumb
Slice the garlic, onion and tomatoes for sauteing. Use low heat (400 W) which will take a little longer to saute if you're using olive oil for a healthier option, and use the same heat throughout your cooking.
Saute the garlic, followed by onions and then the tomatoes. Simmer until the sauce of the tomatoes come out. Transfer to a pot with cover then add the "Bagoong Balayan". Add the squash, cook for a few minutes then add the bitter gourd (ampalaya). Simmer for a few minutes then shake the covered pot up and down with your thumbs pressing tightly on the cover to avoid spilling of the contents. Simmer for a few more minutes then add the eggplant and simmer for another few minutes. You may shake the pot again or if the bitter gourd is almost cooked, just mix with a spoon to at least half cook the eggplant. Remove from heat and leave the pot covered to completely cook the eggplant if preferred that way.
1 tbsp. olive oil
2-3 cloves garlic
1 small red onion
6 large or 10 medium ripe tomatoes
2 tbsps. mackerel sauce ("Bagoong Balayan")
1 cup of sliced squash, around 1/4 inch thick
1 medium sized eggpplant, sliced as big as the thumb
2 medium sized organic bitter gourd (like the smaller one in the photo or just one bigger size), sliced as big as the thumb
Slice the garlic, onion and tomatoes for sauteing. Use low heat (400 W) which will take a little longer to saute if you're using olive oil for a healthier option, and use the same heat throughout your cooking.
Saute the garlic, followed by onions and then the tomatoes. Simmer until the sauce of the tomatoes come out. Transfer to a pot with cover then add the "Bagoong Balayan". Add the squash, cook for a few minutes then add the bitter gourd (ampalaya). Simmer for a few minutes then shake the covered pot up and down with your thumbs pressing tightly on the cover to avoid spilling of the contents. Simmer for a few more minutes then add the eggplant and simmer for another few minutes. You may shake the pot again or if the bitter gourd is almost cooked, just mix with a spoon to at least half cook the eggplant. Remove from heat and leave the pot covered to completely cook the eggplant if preferred that way.
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