Pinakbet ( Philippine Vegetable Stew)

Submitted by Chef #261327

"This is a famous Philippine vegetarian main dish. Very healthy because it is a mixture of different kinds of vegetables"

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 4-6

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

directions

1. Brown the ginger, garlic and onions.
2. Add two cups of water and all the ingredients.
3. Simmer vigourously for 20 minutes.
4. Stirring often.
5. It is done when the liquid is thick and the vegetables are tender.
6. Add salt if necessary.
7. Remove the ginger.

Reviews

[Pinaygourmet 345142]

This recipe is missing the key ingredient, shrimp paste or bagoong, but I guess this is a vegetarian version. I normally add lots of tomatoes and sautee it with shirmp paste and browned pork bits, then the veggies. I would add bitter melon or ampalaya as well. If you go to Ilocos, try the Pinakbet at the Villa Angela B&B, its awesome!

 

[LuvMyBabies]

i have to agree w/ pinaygourmet...i've never heard of a pinakbet w/out shrimp paste or bagoong. it's the main ingredient in the dish! really makes quite a difference.

 

[iceprince]

I noticed there wasn't any bagoong in this. Actually, my grandma never used bagoong either, but instead rendered a few pieces of fatty pork (the kind for chicharron) at the bottom of the pan with the garlic before adding the vegetables. Also, I noticed the lack of pariya. I guess omitting the bagoong and the bittermelon, the dish is a little more accessible to non-Filipinos.

 

[Engrossed]

This turned out very good. The flavor wasn't as strong like other Filipino recipes but that was a nice change. We could taste the vegetables with an essence of seasonings. It also smelled really good cooking. The only 2 things I changed were: I used regular eggplant as I couldn't find Japanese ones and I didn't know what "red squash" was so I went for a reddish fleshed squash that I could find which ended up being butternut. Still worked out great. Thanks for the recipe.