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Pinakbet

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • ½ white onion
  • tomatoes 1 large or 5 small
  • 25 okra
  • 1 bitter melon
  • 1 long japanese eggplant
  • ½ kabocha squash
  • long string beans
  • 1 tablespoon bagoong aka shrimp paste to taste
  • 2 cups chicken stock
  • 1 tablespoon fish paste to taste
  • 1 tablespoon apple cider vinegar to taste

Instructions
 

  • Prep all the veggies! Dice the onion. Slice tomato into large chunks. Mince garlic. Remove seeds from bitter melon and slice into half rounds. Slice eggplant into rounds. Cut kabocha into cubes. Slice string beans into 2 inch pieces.
  • Put a bit of cooking oil into a large pan. Brown the onions, garlic and tomato. Smash tomato a little to help them break down.
  • Add kabocha and chicken stock. Cover and let simmer for at least 5 minutes or until the kabocha is softened.
  • Add eggplant, okra, string beans, and bitter melon. Also add fish paste, shrimp paste and apple cider vinegar to taste.
  • Let simmer until all veggies are soft. Serve with rice!