Pinakbet

Name: Pinakbet
Yield: Serves 6 to 8
Cuisine: Philippines
Ingredients: ¼ cup bagoong monamon [fish sauce] or alamang [small shrimp]; ½ medium kabocha squash, peeled, seeds removed, and cut into 2-inch chunks; 1 large yellow summer squash, cut into 2-inch slices; 3 Chinese eggplants, halved lengthwise and cut into 2-inch pieces; 2 medium bitter melons, halved, seeds and pulp removed, and cut into 1-inch slices; 10 pieces okra, stems trimmed; 2 large tomatoes, cut into ¼-inch slices; 1 large red onion, cut into ½-inch slices; 1 -inch piece of ginger, peeled and thinly sliced; 15 longbeans, cut into 2-inch pieces; 1 large zucchini, cut into 2-inch slices; 1 section Lechon Kawali, cut into 2-inch pieces, optional

Preparation info

Serves
6 to 8

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

This recipe was developed at Cendrillon using vegetables more commonly available in local markets. The principle is the same. Make sure the vegetables are not over-cooked. Vegetarians can skip the pork and bagoong and season with sea salt.

Ingredients

¼ cup bagoong monamon [fish sauce] or alamang [small shrimp]
½ medium kabocha squash, peeled, seeds removed, and cut into 2-inch chunks

Asia
Philippines
Main course
South East Asia
Gluten-free

Method

Combine the bagoong with 1 cup water and stir to break up any chunks. Pour the mixture into a large saucepan. Add the kabocha squash, spreading it out to make a bottom layer. Add the remaining ingredients and place the pot over medium-high heat. Bring to a boil, then reduce the heat, cover, and simmer without stirring until the vegetables have softened a bit, 10 to 15 minutes. Remove the cover