BAGWANG TOPPED “PINAKBET”
thefoodcritic.me
thefoodcritic.me
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Ingredients

  • Prep time: 30 minutes
  • Cook time: max 15 minutes
  • Total time: 45 minutes
  • Serves: 6
  • Cooking media: frying pan, kitchen turner or flat laddle (“siyanse”)
  •  
  • INGREDIENTS
  • ¼ kilo Bagwang, sliced to bite sizes or pork cubes
  • 150 grams shrimp paste (“cooked bagoong alamang”)
  • 120 ml EVOO (Extra Virgin Olive Oil)
  • 6 cloves crushed fresh garlic
  • 1 medium onion (red or white) diced
  • 1 medium tomato-diced
  • ½ squash or pumpkin (“kalabasa”) de-seeded, de-skinned, squared
  • 1 piece eggplant (‘talong”) sliced
  • 5 strands/pieces string beans (“sitaw”) both ends removed cut about 2 inches 1 bundle watercress (“kangkong”) leaves and roots removed cut about 2 inches 3 grams ground black pepper
  • OPTIONAL 3 grams MSG

Instructions

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