How to make Pinakbet:
Pinakbet is a dish consisting of vegetables cooked in bagoong, whether bagoong isda or bagoong alamang, popular in most parts of the Philippines. And with the wide variety of local vegetables than can be used for the dish, you can create more than enough variations to suit everyone’s taste.
Good for 4 to 6 persons Preparation Time is 20 minutes Cooking Time is 20 minutes.
3 tablespoon oil
2 teaspoons annatto (atsuete) powder
1 tablespoon minced garlic
1 small onion, minced
2 tablespoons sauted shrimp paste (bagoong alamang)
1/2 shrimp bouillon cube
1 1/2 cups water
500 grams squash (kalabasa), cubed
200 grams string beans (sitaw), sliced
6 pcs okra, halved
1 bitter gourd (ampalaya), seeded and sliced
2 eggplants, sliced diagonally
500 grams cooked lechon liempo
1. In a saucepan, heat oil and add atsuete powder. Saute garlic and onions. Add bagoong and shrimp cube. Pour in water. Bring to a boil.
2. Add kalabasa and simmer until tender. Transfer kalabasa to a bowl.
3. In the saucepan, add sitaw, okra, ampalaya, and eggplant and cook until done. Season with soy sauce or salt and pepper. You can add more bagoong if you wish. Return the squash to the pan and carefully stir.
4. Put the liempo over the vegetables. Cover pan and simmer for a minute before serving.
TIP: What’s so good about pinakbet? You can use a lot of different local vegetables, especially those that are in season. Aside from those used in the recipe here, you can also use sigarilyas, malunggay, bataw, kamote, alucon, and saluyot.