Pinakbet

1. Halve the bitter melon lengthways, scrape out the seeds and spongy core, and slice it; cut the sweet potato, eggplant and green beans into bite-sized pieces and trim the okra.
2. Heat the vegetable oil in a wide pan or wok over medium heat and saute the minced garlic, sliced onion and ginger until softened and fragrant, about 2 to 3 minutes.
3. Add the chopped tomatoes and cook until they break down and turn jammy, then stir in the bagoong alamang and cook for another minute to mellow its sharpness.
4. Pour in the water, add the sweet potato, cover, and simmer for about 5 minutes until it begins to soften.
5. Layer in the green beans, eggplant, okra and bitter melon, cover, and steam over medium heat for 8 to 10 minutes, gently folding once or twice rather than stirring vigorously so the vegetables keep their shape.
6. Cook until the vegetables are just tender but still hold together, then taste and adjust with a little salt if needed before serving with steamed rice.

You'll use: Pan · Large pot · Saucepan · Wok · Steamer