Prep. Time  15  minutes
Cook Time  25 minutes
Total Time   40 minutes
Yield              4 servings


• 2 pieces ampalaya (bitter melon), cut into 2” length

• 2 pieces eggplant, cut into 2” length wedges

• 6-8 pieces okra, tops trimmed off or cut diagonally if

  longer than 2” length

• 2 pieces tomatoes, cut in wedges

• 2 cloves garlic, minced

• 1 medium onion, chopped

• 1 tablespoon bagoong isda (thick salted fish sauce)

• 1 1/2 cup broth, shrimp, fish or pork

• 1 teaspoon ground pepper

• 2 tablespoons cooking oil, for sauteing


  1. Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.
  2. Turn the heat down and add the vegetables, layering them in the pan from the bottom in this order : ampalaya, okra, and eggplant.
  3. Add the broth and bagoong. Cover, let it boil, then simmer for 10-15 minutes until the vegetables are cooked but still firm.
  4. Stir in the fish or shrimp. Season with ground pepper.
  5. Serve with rice.

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