Paksiw na Gulay

Name: Paksiw na Gulay
Yield: 3
Cuisine: Filipino
Ingredients: 1 pc (1/2 kg) Puso ng saging (banana blossom), trimmed and sliced; 2 pcs (50 g) Ampalayang tagalog (native bitter gourd), seeded and cut into quarters; 4 pcs (100 g) Small talong (eggplant), cut into quarters; 5 pcs (100 g) Okra, cut hard tip; 1 tbsp (5 g) Ginger, crushed; 3/4 cup (180 mL) Water; 1 tbsp (15 mL) Cooking oil; 1/3 cup (85 mL) Mama Sita's Ginger-Spiced Paksiw Vinegar Mix; 2 pcs (16 g) Siling haba (green chili)

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Banana blossom, bitter gourd, eggplant, and okra simmered with ginger and Mama Sita’s Ginger-Spiced Paksiw Vinegar Mix. Serve hot as a vegetable dish.

Cooking time: Cook 12 min
Yield: 3
Difficulty: Beginner
Ingredients: 9 ingredients
Steps: 3 steps

First published July 3, 2020

Paksiw na gulay with banana blossom, eggplant, okra, and bitter gourd — Paksiw na Gulay

Ingredients

Check off each ingredient as you go.

1 pc (1/2 kg)Puso ng saging (banana blossom), trimmed and sliced
2 pcs (50 g)Ampalayang tagalog (native bitter gourd), seeded and cut into quarters
4 pcs (100 g)Small talong (eggplant), cut into quarters
5 pcs (100 g)Okra, cut hard tip
1 tbsp (5 g)Ginger, crushed
3/4 cup (180 mL)Water
1 tbsp (15 mL)Cooking oil
1/3 cup (85 mL)Mama Sita's Ginger-Spiced Paksiw Vinegar Mix
2 pcs (16 g)Siling haba (green chili)

Instructions

In a saucepan, add all ingredients except finger chili. Boil then reduce heat.
Add chili. Cover and simmer for 10 minutes or until vegetables are tender.
Remove from heat and serve.