Pinakbet (Filipino sauteed veg. )
Source of Recipe
Glenda Barretto's "Flavors of the Philippines"
List of Ingredients
300 g bagnet (pork crackling), sliced
2 tsp oil
2 tsp chopped ginger
1.5 tbsp crushed garlic
150 g shallots
500 g ripe tomatoes
75 ml bagoong isda (anchovy sauce/shrimp paste) strained
150 g okra
150 g small ampalaya, quartered
300 g eggplants, sliced
Recipe
Heat the oil in a casserole and saute the ginger, garlic, shallots, tomatoes and pork crackling until the liquid has completely reduced, then add anchovy sauce. From this point on, do not stir.
Continue to simmer until the sauce is thick, then add the okra, ampalaya, and eggplant. Cover the casserole and cook for a further 5 minutes.
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