Pinakbet is an Ilocano vegetable dish that can be served as an everyday ulam. Since it also contains pork ,prawns, and of course vegetables you can eat it as a complete meal. Wikipedia describes it as:

Pinakbet or pakbet is a popular Ilokano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilokano word pinakebbet, meaning “shrunk” or “shriveled”.^[1] The original Ilokanopinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced withginger, onions, or garlic.

This is mommychas’ style of Pinakbet. Cooked with fresh and healthy and organic ingredients with the use of olive oil.

INGREDIENTS:

2 tbs. of Olive Oil

6 clovers of Garlic

1 medium Onion

a little slice of Ginger

10 pcs. grapes Tomatoes or 3 big ones, cubed

2 cups diced Squash, cubed

12 pcs. big Shrimps

2 pcs. japanese Eggplant, cut diagonally

1 pcs. Ampalaya, cut diagonally and to diamond shaped

12 pcs. Okra

12 pcs. String Beans, cut to 2 inches

Salt and Black Pepper to taste

Optional if you want a little kick: a tbsp of Shrimps paste or bagoong and a tbsp. of hot pepper

DIRECTIONS: Place ginger on a medium heat pan with Olive oil. Once it browns a little, place the onion. After a minute, put the garlic. Once all is wilted, place to tomatoes and shrimps. After 3-4 minutes, put in the optional ingredients (Bagoong and Hot Pepper if you like a little kick) and  the squash. Let the squash go half cooked. Then followed by the Ampalaya. Let the Ampalaya softened a bit. Place the Eggplant and String Beans. Salt and Pepper to taste

Bilib ako sa pagkaing Pinoy. Enjoy!

recipe provided by www.mommycha.com

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