Pinakbet

Pinakbet Recipe | Vegetarian Food from Philippines | Asia

Region / culture: Asia, Philippines, Southeast Asia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Pinakbet is a traditional Filipino vegetable dish that is packed with flavor and nutrients. This dish is a popular choice for many Filipinos due to its simplicity and delicious taste.

History

Pinakbet originated from the Ilocos region in the Philippines. It is a dish that showcases the abundance of fresh vegetables that can be found in the region. The name "pinakbet" comes from the Ilocano word "pinakebbet," which means "shrunk" or "shriveled," referring to the cooking process where the vegetables shrink in size as they cook.

Ingredients

1 kg of kalabasa/squash, cut into chunks
2 kg of okra
2 kg of long eggplant, sliced 0.5" thick
2 kg of sitaw (string beans), cut into 2" strips
1 kg of ampalaya, cut into small pieces
1 lb (454 g) of pork with fat, thinly sliced
3 cloves of garlic, finely chopped
3 onions, sliced or minced, red, white, or yellow only
4 tsp of shrimp paste
cooking oil

How to prepare

In a large wok or earthenware pot, sauté garlic and onion in oil.
Next, add the pork and cook until it turns light brown and becomes tender.
Add the squash and stir, then add the remaining vegetables.
Cover the pot or wok and let it simmer over low heat until the vegetables are soft and tender.
Remove the lid and add a small amount of shrimp paste.
Ensure that the distinct taste of each vegetable is preserved. Stir until the liquid is almost gone.
Serve hot over rice or alongside other main dishes, but transfer some of the contents onto a large plate.

Variations

You can add other vegetables like tomatoes, bell peppers, or bitter gourd to the dish.
For a vegetarian version, you can omit the pork fat and shrimp paste and use vegetable broth for flavor.

Cooking Tips & Tricks

Make sure to use fresh vegetables for the best flavor and texture.

- Sautéing the garlic and onion first helps to build a flavorful base for the dish.

- Be careful not to overcook the vegetables, as they should still have a slight crunch to them.

- Adjust the amount of shrimp paste according to your preference for saltiness.

Serving Suggestions

Pinakbet is best served hot over steamed rice. You can also enjoy it as a side dish with grilled or fried fish or meat.

Cooking Techniques

The key to making delicious Pinakbet is to cook the vegetables just until they are tender but still have a slight crunch. Be sure to stir the vegetables gently to avoid breaking them apart.

Ingredient Substitutions

If you can't find some of the vegetables listed in the recipe, you can substitute them with other vegetables that you prefer. Just make sure to adjust the cooking time accordingly.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in the refrigerator until you are ready to cook the dish. This can help save time on busy days.

Presentation Ideas

Serve Pinakbet in a large serving dish and garnish with chopped spring onions or cilantro for a pop of color. You can also serve it in individual bowls for a more elegant presentation.

Pairing Recommendations

Pinakbet pairs well with grilled or fried fish, pork, or chicken. You can also serve it with steamed rice and a side of pickled vegetables for a complete meal.

Storage and Reheating Instructions

Pinakbet can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stovetop until warmed through.

Nutrition Information

Calories per serving

A serving of Pinakbet typically contains around 200-300 calories, depending on the portion size and ingredients used.

Carbohydrates

Pinakbet is a low-carb dish, with most of the carbohydrates coming from the vegetables. The squash, okra, eggplant, string beans, and bitter melon all contribute to the carbohydrate content of the dish.

Fats

The fat content in Pinakbet comes primarily from the pork fat used for flavoring. You can adjust the amount of fat used according to your dietary preferences.

Proteins

The protein content in Pinakbet comes from the pork fat and shrimp paste. You can also add protein-rich ingredients like tofu or shrimp to increase the protein content of the dish.

Vitamins and minerals

Pinakbet is a nutrient-dense dish that is rich in vitamins and minerals. The vegetables used in the dish provide a wide range of essential nutrients, including vitamin A, vitamin C, potassium, and fiber.

Alergens

Pinakbet may contain allergens such as shrimp paste and pork fat. Be sure to check for any allergies before consuming this dish.

Summary

Overall, Pinakbet is a healthy and nutritious dish that is low in carbs and calories. It is a great way to incorporate a variety of vegetables into your diet.

Summary

Pinakbet is a delicious and nutritious Filipino vegetable dish that is easy to make and full of flavor. With a variety of vegetables and a savory shrimp paste, this dish is sure to become a favorite at your dinner table. Enjoy this traditional Filipino dish with your family and friends!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Pinakbet. It was a hot summer day, and I was rummaging through an old recipe book that was tucked away in the back of my pantry. As I flipped through the yellowed pages, my eyes landed on a handwritten recipe for Pinakbet, a traditional Filipino vegetable dish that I had never tried before.

Growing up in the Philippines, I had always been surrounded by delicious food. My mother was an excellent cook, and she passed down her recipes to me when I was old enough to start helping in the kitchen. But Pinakbet was a dish that I had never tasted, let alone tried to make.

Intrigued by the combination of vegetables and flavors in the recipe, I decided to give it a try. I gathered all the ingredients listed - eggplant, bitter melon, green beans, tomatoes, garlic, and shrimp paste - and set to work in the kitchen.

As I chopped the vegetables and sautéed them in a hot pan, the aroma of garlic and shrimp paste filled the air. I could already tell that this dish was going to be something special.

While the Pinakbet was simmering on the stove, I couldn't help but think about where this recipe had come from. It was written in my grandmother's handwriting, which meant that it had been passed down through generations of my family. I remembered my grandmother telling me stories about her own mother, who was an incredible cook and taught her everything she knew about traditional Filipino cuisine.

I imagined my great-grandmother in her kitchen, teaching my grandmother how to make Pinakbet, just like I was doing now. The thought made me smile, knowing that I was carrying on a family tradition that had been passed down through the years.

When the Pinakbet was finally ready, I took a bite and was immediately transported back to my childhood in the Philippines. The flavors were rich and savory, with just the right amount of heat from the shrimp paste. It was a dish that brought back memories of family gatherings and celebrations, and I knew that it would become a favorite in my own home.

As I sat down to enjoy my meal, I couldn't help but feel grateful for the recipes that had been passed down to me. Each one was a link to my past, a connection to my heritage and the generations of women who had come before me.

I knew that I would continue to cherish these recipes and share them with my own family, passing on the traditions and flavors that had shaped me into the cook I was today. And as I finished my last bite of Pinakbet, I knew that this dish would always hold a special place in my heart, a reminder of the love and history that had been passed down through the generations.