Pinakbet Philippine Vegetable Stew Recipes

Steps:

• In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
• Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes are wilted.
• Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
• Pour in water and add the bagoong alamang, and bring to a boil.
• Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
• Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice.

Steps:

• In a large pot, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring until softened, about 3 minutes. Add the tomato paste and cook, stirring, until caramelized, toasted and darkened, about 2 minutes. Add the bagoong and cook, stirring, until superfragrant and aromatic, about 2 minutes.
• Add the tomatoes and stir to deglaze, about 3 minutes. Add the onions, squash, salt and 2 cups water and cook over medium-high, stirring occasionally, until vegetables start to soften and liquid reduces slightly and becomes glossy, about 10 minutes.
• Add the okra, long beans, eggplants and bittermelon, and cook over medium-high, stirring occasionally, 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the squash and other vegetables are soft but retain some bite, and long beans are floppy, 15 to 20 minutes.
• Serve hot over rice, or set it on a buffet, where it's equally good served at room temperature.

Steps:

• Brown the ginger, garlic and onions.
• Add two cups of water and all the ingredients.
• Simmer vigourously for 20 minutes.
• Stirring often.
• It is done when the liquid is thick and the vegetables are tender.
• Add salt if necessary.
• Remove the ginger.