Pinakbet
A hearty and rustic Filipino vegetable dish packed with flavors, featuring a variety of local vegetables and seasoned with bagoong for an umami experience.
Servings: 4 servings
Calories: 220kcal
Ingredients
Vegetables
- 1 cup Okra Fresh
- 1 cup Bitter melon (ampalaya) Slice thinly
- 1 cup Eggplant Cut into cubes
- 1 cup Squash Cut into cubes
- 1 cup String beans Trimmed and cut into 2-inch pieces
- 1 medium Tomato Quartered
- 1 medium Onion Sliced
- 2 cloves Garlic Minced (optional)
For the sauce
- 3 tablespoons Bagoong (fermented fish sauce) Use bagoong isda for authentic flavor
- 1 teaspoon Calamansi or lemon juice To taste
- 1 pinch Pepper To taste
- 1 teaspoon Sugar If needed to balance acidity
Instructions
Preparation
- Slice and chop all vegetables and set aside.
- Warm up the bagoong in a bit of oil to enhance flavors.
Cooking
- In a large pot, sauté the onion and garlic until fragrant.
- Add the harder vegetables like squash and bitter melon first and cook for a few minutes.
- Next, add the okra and eggplant, followed by the string beans and tomato.
- Add about a cup of water to keep the vegetables juicy but not soupy.
- Season with bagoong, pepper, and a little calamansi or lemon juice.
- Cook until vegetables are tender but still hold their shape.
Serving
- Serve hot with steamed rice and enjoy!
- Optionally top with fried fish for added crunch.
Notes
Leftovers taste even better the next day. Store in an airtight container. This dish reflects the cultural importance of resourcefulness and community in Ilocano cooking.