Mom Violy wanted to eat crispy pata and pinakbet from Seafood Island Restaurant located in Cubao, Quezon City near the old Shopwise. We had arrived early being the first customers waiting for the restaurant to open. Few minutes later customers began entering the restaurant and we have already placed our order. Mom Violy ordered her crispy pata and pinakbet. Carmina ordered garlic butter shrimp since I don't eat crispy pata. Family member ordered calamari and shrimp fried rice. Everyone had a taste of our meals with leftovers to bring home. Watch my video Running Errands in the Philippines . NOT SPONSORED. Subscribe @ Carmina Lifestyle YouTube Channel a place to look, discover and share. Thank you for your support.
Filipino also loves eating greenly leafy vegetables like anyone else only differences they are not into salad.
This is a popular dish that we like to eat at home. It may be simple to them, but we call it really food for us.
Pinakbet Recipe
Ingredients:
- 1/2 kilo - Kalabasa or Squash (spoon out seeds, peel and cut into 1 inch)
- 1/4 Kilo - choice of shrimp, fish or pork belly
- 10 Pieces - String Beans
- 5 Pieces - Okra (cut top and bottom)
- 1 Medium Onion (chopped)
- 2 Cloves Garlic (minced)
- 2 Eggplant (sliced diagonally)
- 1 Large Ampalaya (cut in diagonal Slices)
- 1 - Tbsp - Shrimp Paste Bagoon Alamang
- Patis to taste
Cooking Instructions:
Step 1:
- In a pot add cooking oil by placing garlic and onion until garlic is brown.
- Add the choice of meat
Step 2:
- Add kalabasa/squash, stringbeans, ampalaya, eggplant and okra
- Season with Patis and add shrimp paste bagoon alamang
- Cook until kalabasa / squash is for 25 minutes
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Subscribe @Carmina Lifestyle YouTube Channel a place to look, discover and share.
Thank you for your support.
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