Pinakbet is a vegetable dish originally from the province of Ilocos (located in Northern Luzon). It’s a mix of different vegetables — eggplant, okra, bitter melon, string beans and squash — and seasoned in bagoong or shrimp paste.
1 Saute the garlic, onion and tomatoes. Add pork and saute for a minute.
2 Turn the heat down and add the vegetables, layering them in the pan from the bottom in this order : ampalaya, okra, squash and eggplant.
3 Add the broth, chili and bagoong. Cover and bring to a boil. Turn the heat to lowest then simmer for 10-15 minutes until the vegetables are cooked but still firm.
4 Serve with fried or garlic rice. Enjoy!!!
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Did you know that the yummy sea bass can help protect your peepers? The high levels of omega 3 fatty acids in this fish help prevent tear evaporation to keep the grittiness and pain of dry eyes at bay.
Here’s a delicious recipe I’m sure you and your family will enjoy.
1) Heat oven, to 425°F. Season fillets with salt and pepper, if desired. Place on foil-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast 15 minutes, or until fish flakes easily with fork.
2) Meanwhile, in large skillet over medium-high heat, warm remaining olive oil 30 seconds. Add zucchini, squash and onions. Cook 5 minutes or until vegetables are softened and lightly golden brown. Stir in chopped garlic. Cook 30 seconds or until fragrant.
3) Stir in wine; bring to a boil, scraping up any brown bits from bottom of pan. Cook 2 minutes, or until almost all liquid is absorbed. Add tomatoes and cook 2 minutes or until just softened. Stir in basil. Spoon some of the vegetable mix on a plate and top with sea bass. Enjoy! 🙂
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