Makes 10 to 14 pieces
Preparation and cooking time: 45 minutes
1/3 cup chopped pork fat
2 tablespoons garlic, minced
1/4 cup red onions, minced
3 pieces tomatoes
1/2 cup bagoong isda
2 thumbs ginger, grated
4 pieces eggplant, diced
1 small kamote, diced
1/4 bundle string beans, cut into bite sized pieces
1/4 cup sitaw, cut into bite sized pieces
6 pieces okra, sliced
5 pieces siling duwag or siling pang sigang
3 pieces ampalaya, sliced thinly
1/2 kilo cooked bagnet, chopped into bite sized pieces
2 cups glutinous rice flour
1/2 cup all-purpose flour
Salt to taste
1/3 cup atsuete oil
4 to 6 tablespoons water
1. In an oiled palayok, first brown pork fat, add garlic, onions, and tomatoes and saute until the juice from the tomatoes dries out and the oil separates.
2. Add the bagoong isda. Continue to cook to reduce the liquid.
3. Mix in the ginger, eggplant, kamote, string beans, sitaw, okra, siling duwag or siling haba, and ampalaya.
4. Lower heat for the vegetables to sweat without browning, leaving the pot covered until vegetables are soft and have released their flavor.
1. Sift the flours in a bowl. Add salt to taste and the atsuete oil. Add a tablespoon of water at a time while mixing until it turns into dough. Lightly knead. Wrap in plastic and set aside while the filling is cooked.
2. Once ready, place about 1/8 cup of dough onto a chopping board wrapped in plastic. Top with another plastic wrap and flatten.
3. Place about a tablespoon of pakbet and chopped bagnet on the dough and seal. Deep fry until cooked.
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