Ingredients
- 1 teaspoon of cooking oil
- 2 tablespoon of minced Garlic
- 1/2 cup of finely chopped red Onion
- 4 tablespoon of Bagoong Alamang (Salted Shrimp Fry Paste)
- 1/2 lb of diced Roma Tomatoes ( or 5 whole pieces)
- 1/4 lb of Oyster Mushrooms
- 1/4 lb of Eggplant
- 1/4 lb of Bittermelon
- 1/4 lb of String Beans
- 1/4 lb of Okra
- 1/4 lb of Squash
- 1 lb of Lechon Kawali
- 1 lb of large Shrimp
Directions
- Warm the cooking pan with cooking oil in medium heat.
- Saute the minced garlic until slightly golden brown. Turn the heat to high.
- Stir the finely chopped red onion along with the garlic in the pan. Wait until the onion starts to caramelize and keep on stirring for 2 minutes.
- Add the Bagoong Alamang (Salted Shrimp Fry Paste) in the pan to mix with the garlic and onion. Stir until the paste is completely mixed with the onion and garlic.
- Add the Oyster Mushrooms into the mixture and stir. Stir for 3 minutes or until the mushrooms are covered with the mixture.
- Transfer the mixture into a casserole. Add the diced tomatoes. Stir and cover the pan for 5 minutes.
- When you see that the tomatoes are starting to release its juices, drop the rest of the vegetables one at a time, leaving the squash last. Cover the pan and let it simmer for 10 minutes.
- Drop the shrimp and the lechon kawali (meat). Stir and cover for 10 minutes then serve.
- Serve Pinakbet in a bowl.
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