MANILA, Philippines — Tired of the same pinakbet you’ve been eating all your life?
Give it a twist and add another flavor by applying a second cooking technique. Add gata (coconut milk) to make ginatan pinakbet. This is a creamy version of the Ilocano vegetable dish, which has already been made in many variations. You’ll be amazed at how delicious this reinvented vegetable dish is.
Ginatan Pinakbet
material:
2 tablespoons vegetable oil
2 cloves of garlic (chopped)
1 piece.small onion, sliced
3 slices of ginger
1 cup of water
1 pumpkin, peeled and cut into bite-sized pieces
2 small eggplants, cut into bite-sized pieces
5 green beans, cut into 2-inch lengths
10 okra, cut in half
1 piece.small ampalaya (bitter melon), cut in half, scrape out seeds and slice
1 cup gata (coconut milk)
4 dried flying fish (or other types of dried fish)
procedure:
1. Heat oil in a frying pan. Fry the garlic, onion, and ginger.
2. Add water and bring to a boil.
3. Add pumpkin, eggplant, green beans, and okra. Bring to a boil.
4. Add ampalaya.
5. Pour the gata. Mix the vegetables.
6. Top with dried fish. Cover and cook for a few minutes.