Red Onion, sliced thinly 1 piece
Tomatoes, sliced into wedges 2 pieces
Garlic cloves, minced 8 pieces
Baby eggplants, sliced into quarters lengthwise 5 pieces
Baby ampalaya (bitter gourd), sliced lengthwise 4 pieces
Okra, sliced into half crosswise 10 pieces
Squash, peeled and cubed 100 grams
String beans 100 grams
Canola Oil 2 tablespoons
Salt and Pepper to taste
Bagoong (Shrimp paste) 2 teaspoons
Wash vegetables. Slice amplaya legthwise, scoop out the seeds with a teaspoon, sprinkle salt and leave for five minutes, rinse. Slice eggplants into quarters and sprinkle with salt, leave for 5 minutes then rinse. Set aside. Peel and slice squash into cubes.
Preheat pan with canola oil, add sliced onions and cook until fragrant and translucent. Add tomatoes (cut into wedges) and continue cooking. When tomatoes have broken down, add minced garlic and cook for 2 minutes. Add squash, ampalaya, eggplants, okra and string beans. Cover pan and let cook for 5 minutes. Add chicken stock (about 1/4 cup) and bagoong. Cover and cook until vegetables have softened around 10 minutes.