Pinakbet

Ingredients

• oil
• ¹/₄ garlic
• 2-3 tablespoons bagoong or to taste
• 1 cup water
• 1 medium-size ampalaya or bitter gourd, quartered
• 1 medium-size squash, cubed
• 3 pieces round eggplant, quartered
• 5 pieces okra, halved
• 4 pieces tomato, sliced
• 1 small onion, sliced
• 1 small ginger, sliced

Cooking Instructions

1. Heat up the oil in a wok or deep pan.
2. Add the crushed garlic, ginger and bagoong. Mix.
3. Add the "hard" vegetables first: ampalaya, eggplant, squash and onion. Mix lightly to give them time to soften.
4. Add the rest of the vegetables.
5. You'll know its cooked by testing the squash with a fork. If the fork comes in easily the dish is ready.