Pinakbet
A Filipino vegetable stew with shrimp and mixed vegetables cooked in a savory shrimp paste sauce.
Servings 8
Calories 425kcal
Cost $12-$16
Equipment
- Wok or large pan
Ingredients
- 1 pound shrimp peeled and deveined
- 4 garlic cloves minced
- 1 small onion finely chopped
- 2 plum tomatoes finely chopped (about 1 cup)
- 2 tablespoons sautéed shrimp paste
- 1½ cups shrimp stock or other stock
- 2 tablespoons soy sauce
- 1½ pounds kalabasa or kabocha squash cut into 1¼-inch pieces
- 8 ounces eggplant cut into 1-inch thick pieces
- 6 ounces okra cut in half
- 1 bitter melon (about 6 ounces) cut into ½-inch thick pieces
- 6 ounces yardlong beans cut into 2-inch pieces
- ½ pound lechon kawali (fried pork belly) cut into bite-size pieces (optional)
- Neutral oil
- Salt and pepper to taste
- Fried garlic (optional)
Instructions
- Season the shrimp with salt and pepper. Heat some oil over medium-high heat and cook the shrimp for about a minute per side, until pink. Transfer to a plate.
- Lower the heat to medium and add more oil if needed. Cook the garlic and onion for about 3 minutes, until softened.
- Add the tomatoes and cook for 6 to 8 minutes, until soft and starting to break down.
- Add the shrimp paste and cook for a minute. Pour in the stock and soy sauce. Stir and bring to a boil.
- Add the squash. Cover and cook over medium heat for about 3 minutes, until slightly tender but still firm.
- Add the eggplant and okra, then stir gently. Cover and cook for about 5 minutes, until they start to soften.
- Add the bitter melon. Cover and cook for about 3 minutes. Add the yardlong beans and cook for another 2 minutes, or until the vegetables are tender but not mushy.
- Taste the sauce and add salt or pepper as needed. Return the shrimp to the pan and add the lechon kawali (if using). Mix gently and turn off the heat. Top with fried garlic (if you like).
Video
Notes
- Vegetables: Adjust the amounts or leave out any you do not like.
- Shrimp: Do not overcook, or it may become tough.
- Shrimp paste: Use sautéed shrimp paste. Start with less and add more to taste.
- Stock: Use shrimp, chicken, or vegetable stock. Water with bouillon or base also works.
- Lechon kawali: This is optional. Add it at the end to keep it crisp. You can also use leftover cooked pork or chicharon.
Nutrition
Calories: 425kcal | Carbohydrates: 25g | Protein: 20g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 754mg | Potassium: 1118mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1725IU | Vitamin C: 38mg | Calcium: 151mg | Iron: 2mg