2 tablespoons cooking oil (canola or vegetable oil)
3 cloves garlic, minced
1 medium onion, sliced
2 medium tomatoes, chopped
2 tablespoons bagoong alamang (shrimp paste), or to taste
1 cup kalabasa (squash), peeled and cubed (about 150g)
½ cup water
1 medium eggplant, cut into chunks (about 150g)
1 small ampalaya (bitter melon), sliced thin (about 100g)
1 cup okra, trimmed and halved (about 8 pieces)
1 cup sitaw (long beans), cut into 2-inch lengths (about 100g)
Pinch of black pepper, to taste
Optional: 100g pork belly or shrimp, for a heartier version
Optional: 1 teaspoon fish sauce (patis), for added umami
Instructions
*If adding protein, stir-fry pork belly or shrimp before sautéing the aromatics for a richer flavor.
Sauté the aromatics: Heat oil in a wide pan over medium heat. Add garlic and onion, and cook until fragrant and softened. Stir in chopped tomatoes and cook until they start to break down and release juices.
Add the bagoong: Stir in the shrimp paste and cook for 1–2 minutes to enhance the flavor and remove raw saltiness.
Start with the squash:Add the cubed squash and pour in water. Cover and simmer for about 5 minutes, or until the squash begins to soften.
Add the remaining vegetables: Add the eggplant, ampalaya, okra, and sitaw. Gently stir to combine, cover, and cook for another 10–12 minutes or until vegetables are tender but not mushy.
Season and serve: Taste and adjust seasoning with black pepper or a splash of fish sauce, if desired. Serve hot with steamed rice.
