Best 4 Pinakbet Recipes

**Pinakbet: A Filipino Vegetable Stew with a Unique Blend of Savory and Sweet Flavors**

Pinakbet is a traditional Filipino vegetable stew that is a delightful symphony of flavors and textures. This dish is a testament to the culinary creativity of the Filipino people, showcasing the harmonious fusion of savory and sweet flavors. It is a vibrant and colorful dish made with a variety of fresh vegetables, including bitter melon, eggplant, okra, string beans, squash, and tomatoes, all simmered in a flavorful broth. The addition of bagoong, a fermented shrimp paste, adds a unique depth of flavor and umami to the stew. Pinakbet is typically served with steamed rice and is a beloved dish enjoyed by Filipinos all over the world.

**Discover a Culinary Journey with Alice's Pinakbet Recipes**

This article presents a collection of delectable Pinakbet recipes that are sure to tantalize your taste buds. From the classic Pinakbet recipe that stays true to tradition to innovative variations that add a modern twist, there's a recipe here for every palate. Learn how to create the perfect Pinakbet with our step-by-step guide, ensuring that each ingredient is cooked to perfection and the flavors blend harmoniously. Explore variations such as Pinakbet with Pork, a hearty and flavorful dish that combines the richness of pork with the vibrancy of the vegetables. For a lighter and healthier option, try the Vegetarian Pinakbet, which offers a delicious meatless alternative. And for those who love seafood, the Pinakbet with Shrimp and Squid is a delightful choice that blends the flavors of the sea with the earthy notes of the vegetables.

**Embark on a Culinary Adventure with Alice's Recipes**

Alice's Recipes is your trusted guide to the world of Pinakbet. With clear instructions, helpful tips, and mouthwatering photos, our recipes will empower you to create this beloved Filipino dish in your own kitchen. Whether you're a seasoned cook or a beginner, our recipes are designed to make the cooking process enjoyable and successful. So, gather your ingredients, put on your apron, and embark on a culinary journey with Alice's Pinakbet recipes. Discover the joy of cooking and savor the delicious flavors of this traditional Filipino stew.

Let's cook with our recipes!

PINAKBET (VEGETABLES STEWED IN FERMENTED SHRIMP PASTE)

Pinakbet (Vegetables Stewed in Fermented Shrimp Paste) image

Filipino cooking embraces salt - perhaps the legacy of life in a tropical climate, where, before refrigeration, food had to be preserved. The primary salt in pinkabet, a vegetable stew, is bagoong, a satisfyingly funky paste of fermented shrimp or fish. As with miso, there are many types of bagoong: dry or oily, toasted or raw, bright pink and briny or dark brown and faintly sweet. I like to use the pink variety because of the large formations of salt crystals. Paired with the toasted and caramelized tomato paste, the bagoong achieves a deep, concentrated umami flavor, enough to season all the vegetables.

Provided by Angela Dimayuga

Categories dinner, one pot, soups and stews, vegetables, main course

Time 50m

Yield 8 to 12 servings (makes about 12 cups)

Number Of Ingredients 13

Ingredients

2 tablespoons neutral oil, such as canola
12 garlic cloves, smashed
3 tablespoons tomato paste
5 tablespoons bagoong (Filipino fermented shrimp paste), preferably the untoasted pink variety
3 very ripe tomatoes, halved, then each half cubed into 4 quarters
2 large yellow onions, halved, then each half cubed into 4 quarters
10 ounces kabocha squash, peeled and cut into 2-inch pieces (about 3 cups)
1 1/2 tablespoons kosher salt
1 pound okra, ends trimmed
1/2 pound long beans, cut into 2-inch pieces
2 Japanese eggplants, cut into 1-inch pieces
1 bittermelon, halved lengthwise, seeds removed, then cut into 1/2-inch moons
Steamed jasmine rice, for serving

Steps:

In a large pot, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring until softened, about 3 minutes. Add the tomato paste and cook, stirring, until caramelized, toasted and darkened, about 2 minutes. Add the bagoong and cook, stirring, until superfragrant and aromatic, about 2 minutes.
Add the tomatoes and stir to deglaze, about 3 minutes. Add the onions, squash, salt and 2 cups water and cook over medium-high, stirring occasionally, until vegetables start to soften and liquid reduces slightly and becomes glossy, about 10 minutes.
Add the okra, long beans, eggplants and bittermelon, and cook over medium-high, stirring occasionally, 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the squash and other vegetables are soft but retain some bite, and long beans are floppy, 15 to 20 minutes.
Serve hot over rice, or set it on a buffet, where it's equally good served at room temperature.

PINAKBET (FILIPINO MEAT VEGGIE STEW WITH SHRIMP PASTE)

Pinakbet (Filipino Meat Veggie Stew With Shrimp Paste) image

A popular Ilocano dish from the Northern regions of the Philippines. You can omit the bittermelon if you're not a fan, as it is an acquired taste. Authentic pinakbet includes bittermelon in the recipe. If you can't find the salted shrimp paste at your local Safeway, try your friendly local Asian supermarkets. You can also make this a vegetarian dish by omitting the pork.

Provided by cali_love

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb pork, sliced
2 tablespoons vegetable oil
3 garlic cloves, minced
1 onion, chopped
2 tomatoes, chopped
1/2 calabaza squash, cubed
2 cups okra, sliced
2 cups chinese long beans, chopped
2 Japanese eggplants, sliced
1 bitter melon, sliced (optional)
1 -1 1/2 cup water
2 -3 tablespoons bagoong, alamang (salted shrimp paste)

Steps:

In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes are wilted.
Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
Pour in water and add the bagoong alamang, and bring to a boil.
Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice.

PINAKBET

Pinakbet image

This is a vegetable dish from the Philippines that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
½ pound pork loin, chopped
½ pound peeled and deveined prawns
salt and pepper to taste
1 tomato, chopped
¼ pound zucchini, seeded and cut into bite-size pieces
¼ pound fresh okra, ends trimmed
¼ pound fresh green beans, trimmed
¼ pound eggplant, cut into bite-size pieces
1 small bitter melon, cut into bite-size pieces

Steps:

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 9.4 g, Cholesterol 75.4 mg, Fat 10.3 g, Fiber 3.2 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 110.6 mg, Sugar 3.5 g

PINAKBET ( PHILIPPINE VEGETABLE STEW)

Pinakbet ( Philippine Vegetable Stew) image

This is a famous Philippine vegetarian main dish. Very healthy because it is a mixture of different kinds of vegetables

Provided by gailinsik

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Japanese eggplant, cut into 2 inch sections
salt
5 ounces long beans, trimmed, cut into 3 inch lenghts
5 pieces fresh ginger, quarter sized
3 garlic cloves
1 medium onion, chopped
4 teaspoons Japanese soy sauce
1 1/2 lbs red squash
10 whole okra, trimmed

Steps:

Brown the ginger, garlic and onions.
Add two cups of water and all the ingredients.
Simmer vigourously for 20 minutes.
Stirring often.
It is done when the liquid is thick and the vegetables are tender.
Add salt if necessary.
Remove the ginger.

Tips:

Choose the freshest vegetables possible. This will ensure that your pinakbet is packed with flavor and nutrients.
Cut your vegetables evenly. This will help them cook evenly.
Don't overcrowd the pan. If you do, the vegetables will steam instead of fry, and they won't develop the nice caramelized flavor that you're looking for.
Season your pinakbet to taste. You can add more fish sauce, shrimp paste, or bagoong if you like.
Serve pinakbet with rice. This is the traditional way to enjoy this dish.

Conclusion:

Pinakbet is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber. If you're looking for a new Filipino dish to try, I highly recommend pinakbet.