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Cut eggplants, ampalaya and okra in pieces. If eggplant is about two inches in
diameter, cut into four lengthwise. Otherwise, cut into two. Heat cooking oil. Add
pork fat if any to render lard. Use not more than 4 tablespoons of combined oil and
lard. Saute garlic, onion, ginger, tomatoes, pork and bagoong. Add crackling cicharon
which has been broken into squares. Add eggplant, ampalaya and okra allowing an interval
between additions of vegetables to prevent cooling the fat during sauteing. Cook over
medium heat for 5 – 6 minutes. Cover pan after sauteing to facilitate cooking the
vegetables. Do not over cook the vegetables. Cook until the ampalaya is tender crisp.
Do not stir unnecessarily to prevent solution of the bitter ampalaya flavor.
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