Sunday, May 19, 2013



4 Japanese long eggplant
2 tablespoons cooking oil
2 bay leaves (laurel)
2 cups water
2 cups cherry tomatoes
1 whole yellow or red onion
2 inch finger piece ginger sliced in half crushed
1-2 tablespoon minced garlic  More the better!
Salt and pepper, to taste
2 tablespoons bagoong (Filipino fish sauce) or harm ha (Chinese fine shrimp paste)
1/2 cup water 
2 cups long beans
1/4 lb sweet peppers
2 long bittermelons cut
1 pound whole okra pods
1/4 pound kabocha pumpkin
2 zucchini
1 can low sodium SPAM


Soak all big veggies in water then drain.  Cut all large veggies in diagonal cuts as this is a stir fry and you want the veggies to cook fast.  Heat a large pot or wok over medium-high heat. Add oil, onion, ginger, garlic and bay leaves.  Stir fry to release aromatic but do not burn.  Add tomatoes and continue to stir fry.  Add long beans and stir about 3 minutes.  Add bittermelon, eggplant, pumpkin, zucchini, and okra last.  Each layer of veggies about 3 minutes each.  Cut SPAM into 1-2 inch cubes. Add water if it get dry.  Add bagoong or shrimp sauce and a little more water, if needed.  TASTE!  Don't make it salty!  You may add sugar if you want it a little sweet.  It's up to you.  You're da cook!  

Ok this is for fast cooking.  Usually Ilocanos do not stir fry pinakbet but this is a adaptation.  Pinakbet is a stewed veggie dish but this is a stir fry version like how Max's of Manila Restaurants make their version.  But mine is not as pretty.  hehehe  :P  
You can keep this vegetarian and not add the SPAM but since I had a can smiling at me in the cupboard.  
oh wellz.  ;)  
In Hawaii you make with what you got in da house.  You cook you improvise.  Get your Iron Chef on!!

Serves 8.

Get your inappoy or rice ready!!  Let's kaukau!!  :)

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