Prepare Your Easy to Cook Pakbet ala Ilocano with Chicharon! - The Public Servers
Enjoy your yummy Pakbet ala Ilocano with Chicharon at your comfort! Brought to you by The Public Servers!
Pakbet Ilocano with Chicharon Ingredients
(3) medium sweet potato (kamote), peeled and sliced into 1-inch cubes
(1/4) kilo squash (kalabasa), peeled and cubed
(3) tablespoons vegetable oil
(2) cloves garlic, minced
(1) medium red onion, minced
(2) medium tomatoes, chopped
Six pieces shrimp
Four native native eggplants, sliced into half-moons
Three medium native ampalaya, seeded and sliced into half-moons
1/4 kilo yard-long beans (sitaw), cut into 3-inch pieces
Four winged beans (sigarilyas), sliced into 1/2-inch pieces
8 (eight) okra, sliced into 1-inch pieces
3 (bunga ng malunggay), sliced into 1-inch pieces
(4) tablespoons bagoong balayan
(1) cup chicharon, for topping
How to cook?
1. Prepare and boil your sweet potatoes and squash in a pot of water until tender. Drain and set it aside.
2. Heat oil in a pan over medium heat. Sauté garlic, onion, and tomatoes for 1 minute.
3. Add the shrimps and cook until they turn pink. Add the remaining vegetables and stir.
4. Add bagoong balayan and 11/2 cups water. Lower the heat and simmer until vegetables are cooked and tender but still slightly crisp.
5. Add sweet potatoes and squash. Transfer to a serving platter and lastly, top it with crushed chicharon.
6. Serve and enjoy!
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