Best Pinakbet Recipes

PINAKBET (VEGETABLES STEWED IN FERMENTED SHRIMP PASTE)

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)

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)

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

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.

PINAKBET: AN ILOCANO PORK AND VEGETABLE STEW WITH SHRIMP PASTE

Steps:

• Heat the cooking oil in a frying pan. Add the pork, garlic, ginger, onion and tomatoes. Season with the bagoong, patis, black pepper and sugar. Toss around just until heated through. Add the vegetables. All at the same time? No. The ones that take longest to cook go in first. After adding the first batch of vegetables (or all the vegetables, whichever is true in your case), pour in the broth. How much? Just enough to wet the vegetables, not to totally cover them. bring to the boil and let boil, uncovered, for a couple of minutes. Lower the heat, cover the pan and simmer until all the vegetables are done. Avoid stirring to prevent the vegetables from breaking apart. Rather, toss and swirl the pan from time to time.

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.