Ingredients
3/4 lb. lechon kawali chopped
2 to 3 cups butternut squashsliced into cubes
3 tablespoons shrimp paste
2 medium bitter gourd ampalaya, cored and sliced
1 medium Chinese eggplant sliced
10 pieces okra
2 cups snake beans sitaw, cut in 2 inch pieces
1 ½ cups beef broth
4 cloves garlic crushed
1 medium onion sliced
1 medium plum tomato diced
3 tablespoons cooking oil
Salt and pepper to taste
Instructions
Heat oil in a pot.
Sauté the garlic until it turns medium brown.
Add the onion and tomato. Continue to cook for 1 minute.
Add ¼ lb. of chopped lechon kawali and stir-in the squash. Cook for 2 minutes.
Pour the beef broth in the pot. Let boil.
Add the shrimp paste. Stir. Cover and cook in medium heat for 5 to 7 minutes.
Add the ampalaya, eggplant, okra, and sitaw. Stir and cook for 8 to 12 minutes.
Sprinkle salt and pepper. Stir
Arrange the remaining lechon kawali on top.
Transfer to a serving plate. Serve.
