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

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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.

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Tofique Maka

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I love how easy this pinakbet recipe is to make. The vegetables and shrimp paste cook together in one pot, making it a quick and easy meal. The flavors are also amazing! The shrimp paste adds a delicious umami flavor that really makes the dish.

Prayusha Dhakal

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This pinakbet was delicious! The vegetables were cooked perfectly and the shrimp paste added a nice savory flavor. I would definitely recommend this recipe to anyone looking for a tasty and authentic Filipino dish.

boulila anis

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I'm not a fan of shrimp paste, but I was willing to give this recipe a try. I was pleasantly surprised by how well the shrimp paste worked in this dish. The flavors were well-balanced and the shrimp paste added a nice umami flavor. I'll definitely be

Samule Burns

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I love pinakbet and this recipe is one of the best I've tried. The vegetables were cooked perfectly and the shrimp paste added a nice savory flavor. I would definitely recommend this recipe to anyone looking for a delicious and authentic Filipino dis

Beverly Morokolo

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This pinakbet was easy to make and turned out great! The vegetables were tender and the shrimp paste added a delicious flavor. I served it with rice and it was a perfect meal.

Joseph Singleterry

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I'm always looking for new Filipino recipes to try, and this pinakbet definitely didn't disappoint! The combination of vegetables and shrimp paste was perfect, and the dish was incredibly flavorful. I'll definitely be making this again.

cnazo qhilika

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Nazeer Halimi

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I'm not a big fan of fermented shrimp paste, but I was pleasantly surprised by how well it worked in this dish. The flavors were well-balanced and the shrimp paste added a nice umami flavor. I'll definitely be making this again.

abdual . waheed

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This is one of my favorite Filipino dishes. It's so flavorful and comforting. I love the way the vegetables soak up the flavor of the shrimp paste. I usually serve it with rice and a fried egg.

Japhet Zuma

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I made this pinakbet for my family last night and it was a huge success! Everyone loved the combination of flavors and textures. The shrimp paste added a unique depth of flavor that really made the dish special. Will definitely be making this again s

Kabenge Abbas

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This pinakbet recipe is an absolute hit! The flavors of the fermented shrimp paste and the vegetables blend perfectly, creating a savory and aromatic dish. I highly recommend trying this recipe if you're looking for a delicious and authentic Filipino

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