Pinakbet With Kamote: A Sweet & Simple Recipe for People On-the-Go
Louise Mabulo | Nov 19, 2014
Usually, we put squash or kalabasa in our pinakbet. To give it a little twist, I added kamote (sweet potatoes) instead. This adds some sweetness to the recipe. This is a must-try. Great for busy moms and for students on the go.
- Talong (eggplants)
- Ampalaya (bitter gourd)
- Siling mahaba
- Pork strips
- 4 tbsp Bagoong balanay
1) Sauté Garlic, onion, ginger, and tomato add pork strips and bagoong balanay.
2) Let it simmer and add 1 cup of water.
3) When broth is boiling, add kamote and let it boil until it is cooked through. Add talong, ampalaya, okra and siling mahaba. Season to taste with patis or salt.
Read the Choose Philippines feature on the Teenage Chef Louise Mabulo to learn more about the inspiring story of this beautiful young woman who excels not only in her culinary journey, but also in sports, academics, and a lot more. Truly a role model for the youth!
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