Pinakbet Recipes
PINAKBET
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
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 (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.
PINAKBET
Steps:
- Slice bitter melon lengthwise; remove seeds and white center. Slice in 2-inch pieces. Heat oil in large pot. Saute garlic, ginger, and onions until tender. Add pork and saute until browned. Add tomatoes and bagoong alamang, and cook for 5 minutes. Add water and bring to boil. Stir in eggplant, bitter melon, okra and long beans. Simmer for 15 minutes or until tender, stirring occasionally. Salt to taste.
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- In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- Add pork and cook, stirring occasionally, until lightly browned. Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
- Add water and bring to a boil. Lower heat, cover and cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed to maintain about 1 cup of liquid.
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