Pinakbet ( Philippine Vegetable Stew)
This is a famous Philippine vegetarian main dish. Very healthy because it is a mixture of different kinds of vegetables
- Ready In:
- 1 lb Japanese eggplant, cut into 2 inch sections
- 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
- 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.
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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.Reply
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!1Reply
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.Reply
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