Monday, January 27, 2020

Easy to Cook Pinakbet

Last Christmas my friend Buddy who owns surprised me with a box of veggies! In the last ten years Sweetie and I have been married I have cooked veggies sparingly. Sweetie loves eating vegetables, but I don't. I do eat vegetables, but I've been very picky. I know I should be eating more veggies since it's the best kind of food for my blood type so I saw Buddy's gift as a challenge and researched what would be good to cook.

To figure out what dish I could make with the available vegetables I typed in all the veggie names and did a Google Search. It gave me several options and I selected pinakbet since it looked easy to make. On Christmas morning I quickly put the dish together and served it to our parents when we had Christmas lunch. They absolutely loved it and Sweetie's Dad even requested to bring home some take-away. Woohoo!


3 cloves garlic, chopped
1 medium onion, chopped
4 tomatoes, chop into wedges
1/2 cup sitaw, slice 2 inches
3/4 cup ampalaya, chopped
3 pieces sigarilyas
6 pieces baby okra, just cut the stems
3 small eggplants, chopped
1/3 a kalabasa, chop into cubes
chicharon (as much as you want!)
1 liter water with 1 tsp salt
3 Tbsp bagoong (I got it from Gerry's Grill)
bowl of cold water with ice


1. Boil the kalabasa for 5 minutes, blanch in cold water, drain and then set aside.
2. In the same boiling water, boil the rest of the veggies for 2 minutes, blanch in cold water, drain and set aside.
3. In a large pan, saute the garlic in oil until brown. Add the onions and when translucent add the tomatoes and bagoong. Mix well.
4. Turn off the heat and then add in the rest of the vegetables.
5. Before serving add chicharon or lechon kawali on top. Enjoy!

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