Eggplant, Bitter Melon and Okra Stew (Pinakbet)

This is a classic Philippine dish that uses shrimp paste.  You can find shrimp paste at your local Asian grocery store.  Indonesian and Thai also have shrimp paste. If you cannot find the Philippine version (bagoong), then feel free to use one of the others. The fried pork belly adds a nice texture to the vegetable and rice dish.

Ingredients:
8oz of fresh okra
1 Bitter melon (an acquired taste; can be omitted) - cut in half, remove seeds and cut into bite size pieces.
8oz of fresh string beans
1 eggplant cut into bite size pieces
1 cup of calabasa (hard squash) - remove seeds, cut into bite size pieces
3 cloves garlic (minced)
1 medium onion (minced)
1 14oz can of plum tomatoes (chopped), save the juice
1-2 tblsp shrimp paste
Salt and pepper to taste
1/2 cup chicken broth or vegetable broth
2 tblsp of canola or olive oil

In a large deep pan, heat the oil.  Add onions and garlic, fry until aromatic and the onions are translucent (do not allow garlic to burn).  Add the chopped tomatoes and the juice. Continue stirring until tomatoes are heated through (approximately 3-4 minutes). Add the okra and hard squash. Continue to stir for 1 minute, add the string beans, bitter melon and eggplant.  Continue stirring for 3 minutes.  Add the chicken broth and the shrimp paste stir until mixture is well combined; allow it to come to a boil. Lower heat and cover.  Allow to simmer for 10-15 minutes or until vegetables are tender but not soft.  Season with salt and pepper to taste.  Spoon rice into a plate or bowl, add the stew and a slice or two of fried pork belly. 

Note: To make the fried pork belly, slice the pork belly into a thin strip. Season with salt and pepper.  Fry in hot oil until it is crisp outside and inside is a pale pink. To make this vegetarian, use vegetable broth instead of chicken. Omit the fried pork belly.

Picadillo

Comfort food. This is what this dish means to my family. It must mean the same to so many different cultures since they have their own version (Spain, Mexico, South America, Philippines, the Caribbean). Another very easy and adaptable recipe. You can serve it over rice or encase it in pastry dough, fry or bake and you have a Latin pastry called "empanada".

Feel free to change it up a bit. It is one of those "can't fail" recipes. That's what I did and came up with our favorite version.

Ingredients:

1 calabasa or pumpkin like squash (i.e. acorn)

1 tbsp olive oil

1 1/2 lb of good ground beef

1 onion (minced or chopped)

1 bellpepper (seeded and chopped)

4 garlic cloves (minced)

1 1/2 cups beef broth

2 tbsp tomato paste

1 tbsp sugar

1/3 cup pimiento stuffed olives (sliced)

1/2 cup raisins

1 tsp ground cumin

1 tsp dried oregano

salt and pepper to taste

Peel and cut the squash into bite size pieces; discard seeds. Heat olive oil in a skillet, add ground beef, onion, bellpepper, squash, and garlic. Brown the beef, stirring constantly breaking up the beef. Cook vegetables until softened; remove any excess fat. Add cumin, oregano, salt and pepper. Cook spices until heated. Add beef broth, tomato paste and sugar. Stir constantly until tomato paste disolves; bring to a boil; add raisins and pimiento olives. Reduce the heat to low; cover and simmer, stirring occasionally for another 15-20 minutes until squash is tender and most of the liquid has evaporated. Spoon over rice and enjoy.

Note: sweet potato can be substituted for the squash. For a Philippine version use potatoes. For a Caribbean touch, add a 1/4 cup of rum when adding the broth. Any long grain, jasmine or basmati rice works great with this recipe.