It was a holiday so Jeff and I woke up around 8AM. The first thing I asked him was, ‘Anong gusto mong ulam?’ He said we should check the fridge and cook whatever.
Jeff’s family is a big vegetable eater, so it wasn’t a surprise to find a full set of pinakbet ingredients. Except for the stringbeans or sitaw. I asked him to go to the market to buy sitaw, camote fruit, and tomato sauce while I prepare the other ingredients. It is my first time to cook pinakbet but I assumed it was just easy because my mom told me that you just saute everything.
So here’s my family’s recipe of pinakbet with a twist.
|Kidding aside, this really tastes good!|
5 pcs ripe tomato
1/2 of a medium sized squash
3 pieces camote fruit
1 medium size ampalaya
2 pieces eggplant
10-12 pieces okra
1/2 kilogram spare ribs
salt and pepper
1. Saute onion.
2. When the onion becomes a little transparent, put in the garlic. One of my aunts told me before that you should sprinkle a little salt when sauteing onions and garlic to add taste.
8. Go back to the other pan and put the camote fruit and squash. My mom told me that you put the hardest ingredient first. Put water and let it boil.
9. After a few minutes, check if the squash and camote is a half cooked.
10. Put the ampalaya next. I believe cooking is common sense. You just put in all the vegetable haha!
10. Next is the eggplant. Try not to mix the vegetable often because the quash and camote might get mashed too.
11. Last to put is the okra and string beans. Do not overcook! 😀
12. Last but not the least, pour the tomato sauce! Since this is my first time to cook pinakbet, I didn’t know how much tomato sauce to put so I just poured the entire 250ml pouch. Put salt and pepper to taste.
Look at that yummy pinakbet! Top it with the crispy pork ribs. Serve with steaming rice and Coke! I am so proud to say Jeff loved this pinakbet. 😀