Best 2 Pinakbet Vegetables Stewed In Fermented Shrimp Paste Recipes

Pinakbet, a delectable Filipino vegetable stew, is a symphony of fresh, hearty vegetables simmered in a savory broth infused with the unique flavor of fermented shrimp paste, also known as bagoong. Originating from the Ilocos region, this dish is a beloved staple in Filipino cuisine, enjoyed by people of all ages. Pinakbet's versatility shines through its variations across different regions, each offering a unique twist on this classic dish. Our comprehensive guide will take you on a culinary journey, introducing you to the essential ingredients, step-by-step cooking instructions, and a collection of delicious Pinakbet recipes that showcase its regional diversity. From the classic Ilocano Pinakbet to innovative interpretations like the Vegan Pinakbet and the Pinakbet with Lechon Kawali, get ready to explore the depths of flavor and discover why Pinakbet is a cherished Filipino dish.

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.

Tips:

To prepare the vegetables, cut the string beans into 1-inch pieces, slice the eggplant and okra into rounds, and chop the tomatoes and onions.
If you don't have fermented shrimp paste, you can substitute it with anchovy paste or fish sauce.
To make the bagoong, heat the oil in a pan and fry the shrimp paste until it is fragrant. Add the tomatoes and onions and cook until they are softened. Season with salt and pepper to taste.
If you are using a pressure cooker, cook the vegetables in the bagoong for 5-7 minutes, or until they are tender. If you are using a regular pot, cook the vegetables for 10-12 minutes, or until they are tender.
Serve the pinakbet with rice and enjoy!

Conclusion:

Pinakbet is a delicious and easy-to-make Filipino dish that is perfect for a weeknight meal. It is a hearty and flavorful stew that is packed with vegetables and protein. The fermented shrimp paste gives the dish a unique and savory flavor that is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give pinakbet a try. You won't be disappointed!