Shrimp Pakbet with Sweet Potatoes & Saluyot



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.



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


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




Frogmore Stew



The Barefoot Contessa calls it Kitchen Clambake, Old Bay calls it Shrimp Fest, Williams-Sonoma calls it Frogmore Stew but my friends and co-workers call it “Ooh-la-la.” According to Williams-Sonoma it is a delicious example of South Carolina’s low country cooking. Frogmore Stew is named for a tiny town on the coastal island of St. Helena. This one pot dish is always a hit in any party celebration. Some people drain out the flavorful broth and feast on the shrimps, corns, potatoes, and kielbasa accompanied with wine or cold beer. For us, we serve it on a bowl of rice, peel the shrimp with our bare hands, and nibble on the flavorful corn, all with a wet towel on the side. Try it because this is a very flavorful one pot dish; anyone who enjoys seafood will definitely go back for more servings.



2 1/2  quarts cold water

1/4 cup Old Bay Seasoning

1/2 tbsp. Himalayan Pink Salt

4 celery stalks cut into 1 inch pieces

1 yellow onion (diced)

1 garlic head, halved crosswise

2 1/2 lbs. small red potatoes  (washed and scrubbed well)

6 ears of corn, shucked into 4 pieces

2 lb. smoked Kielbasa, cut into 1 1/2 inch

2 lb. medium shrimps in shells (with heads intact)



In a large stock pot or huge Dutch oven pan over medium heat, put in the water and add Old Bay seasoning and salt, mixing it well with a whisk. Add onions, garlic, and potatoes and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are slightly tender when pierced (10 minutes). Add the corn , sausages and the celery  to the pot and simmer until the corn is tender (5 minutes). Add the shrimp and simmer until opaque (4 minutes). Let it rest in the stove and allow the flavored to blend. Serve warm on a bowl of rice. Oh…..ooh-la-la!