Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Okra | 1 cup (100g) | 33 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Bean | not in our table | 0 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- kalabasa (squash), cut into chunks
- okra (lady fingers)
- talong (long eggplant), sliced 1/2" thick
- sitaw (string beans), cut into 2" strips
- ampalaya (bitter melon), cut into small pieces
- pork with fat, thinly sliced
- finely chopped garlic
- sliced onions
- bagoong alamang (shrimp paste)
- cooking oil
- =
Directions
In a big kawali (wok) or an earthen ware pot, sauté garlic and onion in oil. Then add the pork and cook until the pork turns light brown in color and is tender. Add the squash first and stir. Then add the other vegetables. Cover the pot or wok and let it simmer in low heat until vegetables are soft and tender. Take the lid off and add the shrimp paste. Be sure not to add a lot. You don't want it to be salty. The taste of each vegetable should still be intact. Stir until liquid is nearly gone. Serve hot.