PINAKBET (VEGETABLES STEWED IN FERMENTED SHRIMP PASTE)
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
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.
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Abhishek Chauhan
[email protected]I don't know what all the fuss is about. This dish is just okay. I've had much better pinakbet.
Charles Roberts
[email protected]This dish is way too oily for my taste. I had to drain off a lot of the oil before I could eat it.
Anthony Abel
[email protected]I'm not sure what went wrong, but my pinakbet turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.
Kikie Shanell
[email protected]This recipe is a great way to use up leftover rice. I made a big batch of rice the night before and used it to make this dish the next day.
Roman Griffiths
[email protected]I love the addition of bitter melon to this dish. It gives it a nice bitterness that balances out the other flavors.
DG Nepali singer samuha
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it. Next time I'll use less chili peppers.
GLEMS Vlog
[email protected]I'm not a big fan of fermented shrimp paste, so I used regular shrimp paste instead. It still turned out great!
Almas Matubber
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Tara Queen
[email protected]This recipe is a bit time-consuming, but it's worth it. The flavor is amazing!
Hemant Gound
[email protected]I've made this dish several times now and it's always a hit. It's a great way to get your kids to eat their vegetables.
kasule denis
[email protected]This recipe is a great way to use up leftover vegetables. I had some eggplant, okra, and tomatoes that were about to go bad, so I threw them all in the pot and made this stew. It turned out great!
Laboni Akter
[email protected]I made this dish for my family and they all loved it! Even my picky kids ate it all up.
Sumit Pantha
[email protected]This dish was easy to make and packed with flavor. I especially enjoyed the bagoong alamang (fermented shrimp paste). It really brought the dish together.
hakan ali
[email protected]I've never had pinakbet before, but I'm so glad I tried this recipe. It's now one of my favorite Filipino dishes. The combination of vegetables and fermented shrimp paste is simply irresistible.
Jihhad Jihad1205
[email protected]This pinakbet recipe is a keeper! The fermented shrimp paste adds a unique and delicious flavor to the dish. I also love the addition of okra, which gives the stew a nice texture.