As 2017 comes to an end, no Filipino dish ties the bounty of a fall/winter vegetable harvest better than Pinakbet. Our version highlights the best produce available to us in this cold, east coast climate. We love this recipe, easily prepared in one pot and known for its bold flavors that go well as a side dish with other mains, or as a main course itself served with some rice. Our version is spicy, and pairs well with the many sodas offered by our brand partner STUBBORN® SODA.
2 tablespoons vegetable oil
4 garlic cloves, minced
1 onion, chopped
2 green tomatoes, chopped
1⁄2 butternut squash, cubed
2 cups okra, whole
3 Thai chilis, sliced in half length wise
2 cups chinese long beans, coiled with a toothpick
2 asian eggplants, sliced
3 bitter melon, sliced (optional)
1 -1 1⁄2 cup water or White vinegar
2 -3 tablespoons bagoong, alamang (salted shrimp paste)
In a large, deep skillet (or casserole), heat oil over medium heat.
Stir in garlic, onions, bagoong, and water. Bring to a boil.
Add squash first in an even layer. Reduce heat to medium. Cover. Cook until tender.
Add the rest of the vegetables except the tomatoes. Cover and simmer until low.
Be sure not to overcook it. You may wish to correct the taste by adding a little more bagoong alamang and vinegar to deglaze the bottom of the pan. Gently stir to blend.
Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice and serve with your favorite STUBBORN® SODA.
The Thai Lime Time
1.5 oz Gin
.75 oz lemon juice
Kaffir Leaf / Thai Chili Spicy simple syrup
STUBBORN® SODA - Lemon Berry
Shake the first three ingredients. Strain into flute.
Top with STUBBORN® SODA – Lemon Berry.
Garnish with Lemon Twist. Thai Chili. Keffir Leaf.