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Inabraw na Hipon at Gulay

Main Dish

This dish Inabraw na Hipon at Gulay is a basic vegetable stew that is arranged in layers then boiled. The term abrao or abraw in Ilocano refers to cooking mixed vegetables with bagoong (shrimp paste). I learned how to cook abrao from an aunt who was of Ilocano and Kapampangan descent from my hometown Tarlac. While most Tarlaquenos speak Kapampangan, about half of the province, especially the towns closer to Pangasinan speak Ilocano and cook Ilocano-influenced dishes. This was one of those I learned from watching my aunties cook. The beauty of this dish is in its ease and simplicity. Simply layer the vegetables on top of one another with the shrimps, or sometimes small slices of pork . Boil it together with the bagoong and seasonings and the abrao is ready. In the current popular Instant Pot multicooker, this vegetable entrée cooks even faster, while keeping the flavors of mom’s cooking rich and vibrant. Best of all, you can walk away while it cooks in a few quick minutes. As you uncover the Instant Pot lid, the vegetable steam pleasantly hits you with its fragrant vegetable aromas combined with the salty shrimp paste. Naimas!

Reprinted from Instant Filipino Recipes Cookbook: My Mother’s Traditional Philippine Recipes In a Multicooker Pot by Elizabeth Ann Quirino (Amazon.com).

Inabraw na Hipon at Gulay (Photo by Elizabeth Ann Quirino)

Servings: 2 to 4
Prep time: 10 minutes
Pressure: 8 minutes
Pressure Level: High. Release
Category: Easy

Ingredients

½ pound fresh shrimp, peeled with heads and tails removed

2 Asian eggplants, sliced

1 ampalaya (bitter melon), seeded and sliced

6 to 8 okra

2 medium tomatoes, quartered

2 cups sitaw (long green beans) sliced into 2-inch pieces

2 garlic cloves, peeled and minced

1 large onion, sliced

1-inch knob fresh ginger, peeled, sliced

3 to 4 cups vegetable broth or water

1 Tablespoon bagoong guisado (sautéed shrimp paste)

½ teaspoon salt

1 teaspoon ground black pepper

1 to 2 cups malunggay (moringa) leaves, fresh or frozen

Steamed rice, for serving

Procedure

· In the inner pot of the Instant Pot, layer the following ingredients in order, from bottom to top: shrimps, eggplants, ampalaya, okra, tomatoes, sitaw, garlic, onions and ginger.

· Add the broth or water and season with the bagoong guisado, salt and ground black pepper. Do not mix.

· Secure and lock the lid. Check that the cooking pressure is on High and the release valve is set to Sealing.

· Select Manual and cook at High Pressure* for 8 minutes.

· When cooking is complete, use a quick release and carefully open the lid. Set the lid on a safe, dry place at the counter.

· Add the malunggay leaves and stir the mixture.

· Return the lid to cover the Instant Pot.

· Click Keep Warm for 5 minutes for the malunggay to cook in the residual heat. Click Cancel to turn off.

· Serve warm with a side of steamed rice.

*Note: It takes about 17 to 20 minutes for the Instant Pot to preheat before the High-Pressure cooking time begins. For other multicookers, please consult the product manual.

Safety Precautions: Use accessories recommended for the Instant Pot or any multicooker like silicone or metal. Do NOT use glassware. Read the manual for complete information.

Disclosure: Instant Pot is a brand name of a multicooker that cooks in high and low pressure. I was not paid by the company to mention or endorse the product. This is not an ad. My views are my own.

From Instant Filipino Recipes: My Mother’s Traditional Philippine Food In a Multicooker Po by Elizabeth Ann Besa-Quirino

Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “Instant Filipino Recipes: My Mother’s Philippine Food In a Multicooker Pot” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.