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Pinakbet (Assorted Vegetables in Anchovy Paste)

2 medium Fresh Bittermelon (this is also called Bitter Gourd, and available in Asian Stores)
2 medium Long eggplants (aubergines)
! bunch String beans
1 large Sweet potato
1/2 lb. Okra
2 medium Tomatoes
1 big Onion
1/4 cup Anchovy sauce
1/2 lb. Pork loin

Wash all the ingredients thoroughly.

Dice bittermelon (remove the middle white part and membrane), eggplants, sweet potato,into1 inch lengthwise.

String beans and okra to be remove both ends by knife, cut into halves after wards.

Onion and tomatoes cut into 1/4 size

Pork should be cut 2 inches crosswise.

In a deep sauce pan, put a cup of water and boiled the pork meat until dry, then followed by 2 tsp.of cooking oil and stir evenly, mix the onion and tomatoes.

Cover and simmer for 5 minutes, followed the hard vegetables, (put them in layer if you can) sweet potato, string beans, bitter melon, okra and eggplant, covered.

Then simmer for at least 10 minutes in medium heat stirring twice to cook evenly.

Anchovy paste need to mix with 1 cup of water and stir immediately to cooking ingredients, stir once and cook in low heat for 8-10 minutes or until everything is cook.

Ready to served in the table and we eat this with steamed plain rice also.

Serve 4-6 people.



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Last modified: May 26, 2003