Shrimp Pakbet with Sweet Potatoes & Saluyot

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Just watched Michael Polan’s In Defense Of Food via Neflix and I was excited to revise an old favorite “Pinakbet” and utilized what I have in the fridge and so excited picking up some “Saluyot” Leaves from my pocket garden. I just found out that saluyot leaves speed up the wound healing process just like Aloe Vera.

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INGREDIENTS:

8 pieces medium sized shrimp (soaked in salt water/rinsed/trimmed)

1 sweet potato (washed, unpeeled/cubed)

1 cup green beans (trimmed)

thumb-sized ginger (sliced/pounded)

3 shallots (sliced)

5-6 garlic (minced)

4 pieces green chilis

12 pieces okra

1 huge plum tomatoes (sliced)

few pieces of cubed squash

1 Tbsp. Bagoong (sauteed shrimp paste) find it in any Asian or Chinese Supermarkets

1 Tbsp. olive oil

PROCEDURE:

1. Heat olive oil in a wide frying pan on medium heat and sauté garlin until brownish, add the onions, sauté until it softens, add the tomatoes until they are also softens.

2. Add the shrimp until pinkish then add the shrimp paste, stir and add a cup of water and cook for a few minutes then fish the shrimp with the tong and set aside in a bowl.

3. Add the sweet potatoes and cover the pan for 5 minutes or when the potatoes are halfway cooked.

4. Add the cubed squash and after a few minutes add the okra, green beans, chilis and lastly bittermelon, stir and continue simmering for 2 minutes and cover the pan and turn off the stove and add the saluyot leaves and let the steam on the pan wither the saluyot

 

 

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