- 2 pieces Ampalaya (Bitter Melon), cut into 2" length
- 2 pieces eggplant, cut into 2" length wedges
- 6-8 pieces okra, tops trimmed off or cut diagonally if longer than 2" length
- 2 pieces tomatoes, cut in wedges
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 tablespoon Bagoong Isda (Thick Salted Fish Sauce)
- 1 1/2 cup broth, shrimp, fish or pork
- 1 teaspoon ground pepper
- 2 tablespoons cooking oil, for sauteing
COOKING TIME : 25 minutes
- Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.
- Turn the heat down and add the vegetables, layering them in the pan from the bottom in this order : ampalaya, okra, and eggplant.
- Add the broth and bagoong. Cover, let it boil, then simmer for 10-15 minutes until the vegetables are cooked but still firm.
- Stir in the fish or shrimp. Season with ground pepper.
- Serve with rice.
