Pinakbet Recipe

Add garlic, shallots, tomato in a pan and saute until the juice from the tomatoes dries out and the oil separates.

Add the bagoong isda. Continue to cook to reduce the liquid.

Layer the vegetables in the palayok or pot in this order: ginger, eggplant, kamote, sitaw, okra, siling duwag. Ampalaya should be on top.

Lower heat for the vegetables to sweat without browning and leave the pot covered until the vegetables are cooked.

Hold the pot on both sides, begin to toss the pot in a circular motion to move vegetables around.

Cook until the sauce thickens. The sauce should not be too thick. It is ready once you see the oil starts to separate from the sauce.