Description
Stir-fry vegetables with fish paste. You wouldn’t know how good it is until you tried it.
Ingredients
- 5 cloves Garlic, Crushed And Chopped
- 1 Tablespoon Oil
- 1 whole Plump Tomato, Cut In Small Sizes But Not Diced
- 1-½ Tablespoon Fish Sauce, Divided
- 3 pieces Small Bitter Gourd, Seeds Scooped Out And Cut (See Note)
- 1 whole Long Green Eggplant, Cut To 4 Inches
- 15 pieces Okra, Cut In Halves
- 1 bulb Red Onion, Cut Thinly
- ½ cups Water
- 3 teaspoons Fish Paste
- ½ teaspoons Sugar
- Black Pepper To Taste
Preparation
Note: Not every one enjoys the bitter flavors of the bitter gourd. In case you are one of those, replace this vegetable with squash or pumpkin. You can also add string beans, if so desired.
Saute the garlic in hot oil. When the garlic turns golden, add the tomatoes. Season the dish with half of the fish sauce. Crush the tomatoes as they cook to release more juice.
When the tomatoes wilt, add the bitter gourd, eggplant, okra and onion. Mix well. Add water. Season the dish with fish paste, remaining fish sauce and pepper. Cover the dish and allow it to simmer under low to medium heat for about 10 minutes.
Taste the sauce of the dish. Add sugar if the dish is too bitter for your taste. Let it simmer for at least 5 minutes more. Adjust the taste with fish sauce and pepper one last time.
Turn off the heat. Remove from the stove. Serve when ready.
