Pinakbet or Pakbet is one of the popular dishes that originated mostly in the provinces here in the Philippines. It is a vegetable dish that is cooked in Bagoong Alamang (Fermented Shrimp Paste) or what’s famous in Ilocos, Bagoong Isda (Fermented Fish Sauce).
Author: Chris Urbano
Recipe type: Dinner
- 4 cloves Garlic, chopped
- 1 medium Onion, chopped
- 3 pieces Tomato, chopped
- ¼ cup Shrimp Paste (Bagoong Alamang)
- 1 cup Water
- 250 grams Squash (Kalabasa)
- 3 pieces Round Eggplants, cut into rounds
- 1 piece Baby Bitter Gourd (Ampalaya), sliced onto bias
- 2 bundles Okra, heads removed
- 2 bundles String Beans, cut into 2” long
- 2 bundles Winged Beans (Sigarilyas), trimmed and cut in half
- As needed Cooking Oil
- To Taste Salt and Pepper
- ½ kilo Bagnet or LechonKawali
- In a pot, heat oil and sauté the garlic and onion. Add in the tomatoes and shrimp paste. Sauté until fragrant. Pour in the water and let it simmer.
- Add in the squash at the bottom and simmer for 5 minutes. Add on top the eggplants, bitter gourd, okra and winged beans. Layer the vegetables and let it cook for 10 minutes. Do not stir, just shake the pot once.
- Season the Pinakbet with salt and pepper. Serve the Bagnet or LechonKawali on top.