ilocano style pinakbet

My mom says he cook Pinakbet by layering the veggies in a pot, with the longest cooking time at the bottom and just let it simmer(without stirring or mixing) right until the veggies are cooked. This way, the ampalaya, okra and eggplants hold up their shapes.

Note:

The dish is shown on a plate rather than a bowl to

 present how the veggies are cut and to show that 

they're not overcooked and mushy.

* 2 pieces Ampalaya (Bitter Melon), cut into 2" length

* 2 pieces eggplant, cut into 2" length wedges

* 6-8 pieces okra, tops trimmed off or cut diagonally if longer than 2" length

* 2 pieces tomatoes, cut in wedges

* 2 cloves garlic, minced

* 1 medium onion, chopped

* 1 tablespoon Bagoong Isda (Thick Salted Fish Sauce)

* 1 1/2 cup broth, shrimp, fish or pork

* 1 teaspoon ground pepper

* 2 tablespoons cooking oil, for sauteing

Procedure:

Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.

Turn the heat down and add the vegetables, layering them in the pan from the bottom in this order : ampalaya, okra, and eggplant.

Add the broth and bagoong. Cover, let it boil, then simmer for 10-15 minutes until the vegetables are cooked but still firm.

Stir in the fish or shrimp. Season with ground pepper.

Serve with rice.

Tips:

Use bagoong alamang (shrimp paste) if the bagoong isda(thick salted shrimp paste) is not available. Or you can use Patis (Fish sauce) or regular sea salt if you want.