Guinataang Gulay

I need a Bicolana to please tell me the name of this recipe. This is the equivalence of the Ilocanos' Pinakbet. The ingredients are the same except that with Pinakbet, your sauce is bagoong and with this, your sauce is coconut milk.

I was thinking it was called "balaw" but my sister said balaw is actually alamang to them. When I was going to college in the Philippines, I was associated with some people from Bicol. I am not talking about just 2 or 3 people. They were like ten and I worked with them everyday. This was almost their daily lunch. My association with them made me start to like food cooked in coconut milk. In fact I learned how to cook a few of their recipes. This was my favorite though amongst all their recipes.

Ingredients:

1 onion coarsely chopped
4 tbsps of alamang
1 can of coconut milk
1/2 cup of shredded tinapa
1/2 lb of pork, thinly sliced
1 bunch of string beans, cleaned and cut into about 1.5 inches in length
2 eggplants, cut in circular or oblong like sizes
1 bitter melon cut in 1 cm think
5 pcs of green long chilies, preferably the hot variety
1 cup of cleaned malunggay leaves

In a pan, cook about a/4 cup of the creamiest part of the coconut milk for about 10 minutes or until the cream becomes almost like an oil. Saute the alamang and onion in it. Add the pork and cook for about 1 minute. Add the Tinapa. Pour the remaining coconut milk until it boils. Add the vegetables, except the malunggay leaves, stir and cover pan. Simmer for about 15 minutes or until vegetables are cooked. Stir the malunggay leaves in and cook for about a minute. Serve.

Ususally, the taste improves if left overnight in the fridge.