Monday, January 25, 2010

Pinakbet with shrimp paste (Filipio Dish) Recipe

I like this dish only if there is no AMPALAYA (bittermelon). My mom was making it the other day but I didn't eat it since she put some AMPALAYA on it, grrrr!

  • 1 lb. pork with fats, cut in cubes
  • 3 medium size eggplants
  • 1 large ampalaya (bittermelon)
  • 1 small bundle of batong (if you don't have batong then regular green beans can be used)
  • 3 cups of squash
  • 1 large onion
  • 2 cloves garlic, minced
  • 1/2 cup of green or red peppers (or mix both)
  • salted shrimp paste
  • salt & pepper (if you prefer)

  • Make sure everyhing is cut up and ready to cook before you start. If you want the AMPALAYA to have a milder taste then wash it in cold water and add enough salt, then squeeze the excess water out.
  • Sautee onion till it's transparent then add garlic
  • Add pork and cook till it's brown and the fats look like it's starting to get crispy.
  • Add batong and about 1/2 cup water, then cover; simmer for 5 minutes
  • Add eggplant, squash and ampalaya and cover till tender.
  • Add salted shrimp paste, taste and see if you want to add more or not. You can also add the salt and pepper if you prefer.
  • Add the pepper and stir.
  • Serve over hot rice and ENJOY!

  • Sorry but this is the last picture I took, right before we added the shrimp paste, ampalaya and the pepper .


No comments:

Post a Comment

Share Away

You might also like

Related Posts with Thumbnails