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Pinakbet: photo of the dish
Illustrative photo: Thepacificconoisseur — CC BY 2.5, Wikimedia Commons
Everyday meals

Pinakbet

Philippine vegetable stew from the North, simmered with fermented shrimp paste (bagoong) that gives it a salty, deep flavour. The vegetables stay slightly crisp, and the dish is traditionally served with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the eggplant and squash into cubes about 3 cm, trim the beans and cut them into 5 cm pieces, slice the onion, crush the garlic and cut the tomatoes into wedges.
  2. Heat the oil in a large pan over medium heat and fry the garlic, onion and tomatoes for 3 minutes until softened.
  3. Add the bagoong and stir-fry for 1 minute to release its aroma.
  4. Pour in the water, bring to a simmer and add the squash and eggplant. Cover and cook for 5 minutes.
  5. Add the beans, chilli and okra, then cover again and cook for another 5 to 7 minutes, until the vegetables are tender but still firm.
  6. Add pepper, taste and adjust with a little more bagoong if needed, then scatter over holy basil leaves and serve hot with rice.

Variations and tips

Pork version. Fry 100 g of thinly sliced pork before the onion for a richer dish, traditional in many families.

Vegetarian version. Replace the bagoong with soy sauce and a spoonful of miso paste to keep a salty, umami flavour.

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Original Ecomely recipe.