- 2 small eggplants, sliced into 2 inch pieces
- 1/4 kilo okra, sliced into 1 inch pieces
- 2 pices tomatoes, diced
- 1/4 squash, slice into 1 inch
- 1 bunch stringbeans, cut into 2 inch pieces
- 1 small Ampalaya or bitter gourd, sliced into 1/4 inch
- 4 cloves garlic, crushed
- 2 onions, chopped
- 1 inch ginger, slivered
- 1/2 kilo Crispy chicken or lechon kawali
- 1 tsp. ginisa mix or magic sarap
- 2 Tbsp. shrimp paste or bagoong alamang
- 1/4 kilo pork with fat, sliced into small cubes
- 2 Tbsp. cooking oil for sauteing
- Fry the 1/2 kilo chicken or fry the 1/2 kilo pork to make enough lechon kawali or bagnet. Fry until crispy and put into a strainer to remove extra oil. This will be used as a garnishing to the pinakbet dish.
- Heat oil in a pan and saute garlic, onion and ginger. Then follow the pork fat (you can use chicken fat as well).
- Then add the shrimp paste or bagoong alamang and the squash.
- Let it cook for 2 to 3 minutes then add the vegetables but you should put the eggplant and ampalaya first then the rest of the vegetables.
- Add the magic sarap and ginisa mix and mix the vegetables but be careful not to break the soft vegetables.
- Cover and simmer again for a few minutes until cooked.
- Serve hot and garnish with crispy chicken or bagnet on top.
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