Pinakbet (Filipino Vegetable Stew with Prawns and Shrimp Paste)

Mix. Mix 2 cups (475ml) water plus 2 teaspoons (8g) salt in a mid-sized bowl, and beat to dissolve if using bitter melon. Add bitter melon, and mix well. Keep to one side for at least 30 minutes plus up to 1 hour. Heat oil over a mid-sized flame till shimmering while that is happening in one 4-quart stainless-steel saucier or saucepan. Add onion and garlic, season gently with salt, and cook, mixing often, till translucent, around 5 minutes. Add tomatoes and cook, mixing now and then, till they’ve softened and released their liquid, around 5 minutes. Add ginisang bagoong and mix till well incorporated, around 1 minute. Add dashi, bring to the boil over a high flame, next reduce heat to a simmer. Tip in sweet potato and green beans. Put a lid on and cook till vegetables are tender enough to be pierced using a knife, but not completely cooked through, around 5 minutes. Tip off the liquid bitter melon (if using), plus tip in to saucepan along using eggplant, plus okra. Put a lid on and carry on cooking till all vegetables are tender and completely cooked through, around 10 minutes. Add salt till it tastes right till it tastes right. Move to individual serving bowls and eat at once with white rice.