Pinakbet (Vegetables Stewed in Fermented Shrimp Paste)

Name: Pinakbet (Vegetables Stewed in Fermented Shrimp Paste)
Total time: 50 min
Yield: 8 to 12 servings (makes about 12 cups)
Cuisine: filipino
Ingredients: 2 tablespoons neutral oil, such as canola; 12 garlic cloves, smashed; 3 tablespoons tomato paste; 5 tablespoons bagoong (Filipino fermented shrimp paste), preferably the untoasted pink variety; 3 very ripe tomatoes, halved, then each half cubed into 4 quarters; 2 large yellow onions, halved, then each half cubed into 4 quarters; 10 ounces kabocha squash, peeled and cut into 2-inch pieces (about 3 cups); 1 1/2 tablespoons kosher salt; 1 pound okra, ends trimmed; 1/2 pound long beans, cut into 2-inch pieces; 2 Japanese eggplants, cut into 1-inch pieces; 1 bittermelon, halved lengthwise, seeds removed, then cut into 1/2-inch moons; Steamed jasmine rice, for serving

By Angela Dimayuga

Total Time: 50 minutes
Rating: 4(99)
Comments: Read comments

Filipino cooking embraces salt — perhaps the legacy of life in a tropical climate, where, before refrigeration, food had to be preserved. The primary salt in pinkabet, a vegetable stew, is bagoong, a satisfyingly funky paste of fermented shrimp or fish. As with miso, there are many types of bagoong: dry or oily, toasted or raw, bright pink and briny or dark brown and faintly sweet. I like to use the pink variety because of the large formations of salt crystals. Paired with the toasted and caramelized tomato paste, the bagoong achieves a deep, concentrated umami flavor, enough to season all the vegetables.

Featured in: Angela Dimayuga’s 10 Essential Filipino Recipes

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Ingredients

Yield:8 to 12 servings (makes about 12 cups)

2tablespoons neutral oil, such as canola
12garlic cloves, smashed
3tablespoons tomato paste
5tablespoons bagoong (Filipino fermented shrimp paste), preferably the untoasted pink variety
3very ripe tomatoes, halved, then each half cubed into 4 quarters
2large yellow onions, halved, then each half cubed into 4 quarters
10ounces kabocha squash, peeled and cut into 2-inch pieces (about 3 cups)
1½tablespoons kosher salt
1pound okra, ends trimmed
½pound long beans, cut into 2-inch pieces
2Japanese eggplants, cut into 1-inch pieces
1bittermelon, halved lengthwise, seeds removed, then cut into ½-inch moons
Steamed jasmine rice, for serving

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve hot over rice, or set it on a buffet, where it’s equally good served at room temperature.

Ratings

4 out of 5

99 user ratings

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Comments

Polly5 years ago

Ah, bitter melon! Food of the Gods...

JM5 years ago

You can get it on Amazon!

Filipina without an Asian grocery nearby5 years ago

That's unusual--please report back if you try it! I would include fish sauce (patis, nam plaa) to put the flavor in the right direction. Or try instead of miso, Chinese fermented black beans. None of this is pinakbet anymore, but I think Filipinos are known for being adaptable and open to innovation. I usually go opposite--making Pinoy food pescatarian by amping bagoong (shrimp paste) patis, etc, so I can omit pork.

Andee4 months ago

Bakit mukhang may tomato sauce? Haha

Steve Muni1 year ago

This recipe is for a vegetarian pinakbet. I add about a pound of pork shoulder cut into small cube, that I sauté early on. If you can’t get or don’t like bitter melon, (which can be really bitter), use the same amount of large zucchini instead. Finally, at the end, check for saltiness (this dish is pretty salty) and if it needs more, add some fish sauce (Filipino patis or whatever you have), until it gets to your liking.

Dilip4 years ago

Have fond memories of this fish from my visits to Manila! Did not have bagoong, but happened to have eggplant, okra and bitter melon all at the same time (what are the chances?), so had a go with miso instead. It worked really well (but of course not authentic!). Added a mild red chilli without seeds for some punch and some tamarind paste for more sourness - it was a hit with the Missus!

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