Best 4 Pinakbet Recipes

Pinakbet is a traditional Filipino dish that is packed with a vibrant array of vegetables and succulent meats. Its name is derived from the Ilokano word "pinakbet," which means "shrunk" or "wilted," referring to the cooking process where the vegetables are stewed in a savory sauce until they soften and shrink. The dish is a beloved staple in Filipino cuisine, often served with steamed rice and enjoyed as a hearty and nutritious meal. In this comprehensive guide, we will embark on a culinary journey to discover the best recipe for cooking pinakbet, exploring different variations and highlighting essential ingredients that contribute to its unique flavors and textures. Get ready to tantalize your taste buds as we unveil the secrets behind this classic Filipino dish.

Here are our top 4 tried and tested 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 ( 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.

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

Tips:

Use fresh vegetables. Fresh vegetables will have the best flavor and texture in your pinakbet.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcook the vegetables. Overcooked vegetables will lose their flavor and texture.
Use a good quality bagoong. Bagoong is a fermented shrimp paste that adds a savory flavor to pinakbet. Look for a bagoong that is made with real shrimp and is not too salty.
Serve pinakbet with rice. Pinakbet is a delicious and hearty dish that is perfect for a meal with family and friends.

Conclusion:

Pinakbet is a delicious and versatile dish that can be enjoyed by people of all ages. It is a healthy and affordable meal that is perfect for a weeknight dinner. With a little planning and preparation, you can easily make a delicious pinakbet that your family and friends will love.