Pinakbet And Pinakbet With Gata (Coconut Milk)

Proud to be Pinoy! Filipino’s are well known at four corners of the world. Not only for our warm hospitable and friendly manner but also in our intellectual talents, entertainment, sport and dedication in work. Amazingly we have Pinoy chef’s working at the world’s finest restaurants. I’d be not surprised that Filipino dishes would be known worldwide. A friend of mine who has resided in another country really misses her hometown food. So I’m pleased to share with you some Filipino dishes recipes cooked my way… the easy way… yet delicious!!

“Pinakbet” – a very popular Pinoy dish, not only delicious but nutritious.
Ingredients:

• 1/2 kl. Pork diced
• 2 tbsp. Bagoong Alamang
• 4 heads Garlic pound
• 2 pcs. Medium size onions sliced
• 3 tbsp. Cooking Oil
• Salt
• Ajinomoto Mono-sodium Glutamate (optional)
• 1 pcs. Knorr Pork stack cube.
• Magic Sarap all in one seasoning granules.
• 1 pcs. Ampalaya (Bitter Melon) Slice 1 inch diagonally
• 2 pcs. Medium size Talong (Eggplant) Slice 1 inch diagonally
• 8 pcs. Okra. Slice 1 inch diagonally
• 2 cups Squash  diced 1 inch
• 8 pcs. Sitaw (String Beans) Cut 2 inches long.

How to cook the Pinakbet?
Procedure:

1. Boil pork in 4 cups of water until tender cook. Set aside the pork and broth.
2. Heat 3 tbsp. cooking oil using a frying pan.
3. Saute garlic until golden brown. Add the onions saute until golden brown.
4. Add the Bagoong Alamang, saute till golden brown.
5. Add the pre-boiled pork and the broth. Let boil 2 minutes.
6. Add a dash of salt to taste. (remember Bagoong Alamang has salty flavor)
7. Add all the cut vegetables.
8. Add Ajinomoto - mono-sodium glutamate (if desired)
9. Add pork stock cube.
10. Sprinkle a dash of Magic Sarap seasoning granules. Simmer the vegetables till desired tenderness. Avoid overcooking the vegetables.

Tips in cooking vegetables.

• Thoroughly wash the vegetables whole before you cute and dice them.
• Peel or pare vegetables before cooking to prevent loss of the nutrients in the vegetables.
• Use just the right amount of water in cooking vegetables to preserve it's nutrients. Vitamins and minerals are lost in too much cooking water.
• Cook Vegetables at the shortest time possible.
• Avoid frequent stemming of vegetable during cooking.
• Avoid overworked vegetables.
• Best to serve vegetables as soon as it is worked.

For Gata (Coconut milk) lovers, Pinakbet can be surely cooked with Gata. It's the same ingredients and the same procedure. It's twice delicious!!
Pinakbet with Gata(Coconut milk).

Ingredients:

• 1/2 kl. Pork diced
• 2 tbsp. Bagoong Alamang
• 4 heads Garlic pound
• 2 pcs. Medium size onions sliced
• 3 tbsp. Cooking Oil
• Salt
• Ajinomoto Mono-sodium Glutamate (optional)
• 1 pcs. Knorr Pork stack cube.
• Magic Sarap all in one seasoning granules.
• 1 pcs. Ampalaya (Bitter Melon) Slice 1 inch diagonally
• 2 pcs. Medium size Talong (Eggplant) Slice 1 inch diagonally
• 8 pcs. Okra. Slice 1 inch diagonally
• 2 cups Squash  diced 1 inch
• 8 pcs. Sitaw (String Beans) Cut 2 inches long.
• 4 cups Gata (Coconut milk) 1st. squeeze juice.
• 2 cups Gata (Coconut milk) 2nd. squeeze juice.

How to cook Pinakbet with Gata(Coconut milk).
Procedure.

1. Boil pok in 4 cups of water until tender cook. Set aside the pork and broth.
2. Heat 3 tbsp. cooking oil using a frying pan.
3. Saute garlic until golden brown. Add the onions saute until golden brown.
4. Add the Bagoong Alamang, saute till golden brown.
5. Add the pre-boiled pork and the broth. Let boil 2 minutes.
6. Add a dash of salt to taste. (remember Bagoong Alamang has salty flavour)
7. Add all the cut vegetables.
8. Add Ajinomoto - mono-sodium glutamate (if desired)
9. Add pork stock cube.
10. Sprinkle a dash of Magic Sarap seasoning granules. Simmer the vegetables until half cook.
11. Add the 1st. squeezed Gata (Coconut milk) juice. Simmer the vegetables till cook. Let the Gata (Coconut milk) boil until light brown color. Avoid overcooked vegetable and over boiled Gata (Coconut milk) prevent forming into curdles.

Tips - Dried fish can be a replacement for pork.