I love pinakbet. It’s inexpensive, healthy and easy to cook. Unfortunately, it also has one of my most hated vegetable in the world: ampalaya (bitter gourd).
I’ve hated ampalaya ever since I can remember. When my father got into an ampalaya business with my godfather, I was horrified. Of all things to plant, why ampalaya?! Soon, he was bringing home lots of ampalaya that they have harvested in excess. Then he would cook these buggers for lunch and dinner.
I like buying those pinakbet packs by Dizon Farms because it is convenient. All the chopped up veggies and bagoong all in one pack. But again, it still has ampalaya.
So the last time I decided to make pinakbet, I bought the vegetables individually. No ampalaya! The cooking process is the same.
You will need (2 servings):
1/4 of a medium sized squash – chopped to bite sized pieces
3 pieces okra – sliced to bite sized pieces
2 pieces eggplant – sliced to bite sized pieces
1 whole onion – sliced
3 cloves garlic – chopped
1 tablespoon bagoong gisado (use bagoong isda if you have it)
Oil
Water
* I did not have sitaw (string beans)
Let’s cook!
1. In a pan, heat oil and saute garlic and onion. If using pork, this is the time to add it. I only put in leftover pork adobo bits.
2. Add in bagoong and cook for about 30 seconds. Add more bagoong if you like it saltier.
3. Add in all the vegetables and mix carefully. Cook for about 1 minutes and add water (about half a cup).
4. Remove from heat when all of the vegetables are cooked. Serve with hot rice.
So what am I missing by omitting ampalaya in this dish? Obviously, a lot. This bitter vegetable (someone needs to use sunblock) is chock-full of health benefits. It helps fight diabetes, leukemia, breast cancer and colon cancer. Because of its many active compounds, it is used in medications for measles, chicken pox, malaria and many more.
Well, I guess I will get my anti-cancer stuff somewhere else. In the meantime, I will keep enjoying my ampalaya-free pinakbet!
