Pinakbet Recipes

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 (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

Pinakbet image

Provided by Food Network

Categories main-dish

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

2 tbsp vegetable oil
3 garlic cloves, crushed
4 thin slices ginger root
1/2 cup onion, chopped
1 lb lean pork, sliced thinly
1 tomato, chopped
2 tbsp bagoong alamang (fermented shrimp paste)
1/2 cup water
4-6 Asian eggplants, sliced
1-2 bitter melon
1/4 lb okra, fresh or frozen, stems removed
1/4 lb long beans, quartered

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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