I have so many variations of pinakbet (pakbet) recipe in this blog. You must think that I’m obsessed with this dish! Well, at the moment, I am. I need to put a lot of “good food” into my system right now; and what better way to fill up than eating loads of vegetables and a good chunk of fish.
That’s what’s exactly what Cooking Like A Pro have for you here. This is not your traditional pinakbet recipe, though. Unlike most pakbet dishes, this one doesn’t have squash in it. I tried cooking pinakbet without the starchy pumpkin and surprisingly, it tastes just as good.
The fish paste (bagoong balayan) ties up the dish together.
You wouldn’t even notice the squash not being there. I also cooked this pakbet with the tanigue fish. It’s a complete meal with a good protein source. All you need to add is a nice serving of rice.
If you’re up for it, get the recipe here.
Pinakbet ( No Squash )
- 5-7 cloves Garlic crushed and chopped
- 1 whole Onions chopped
- 2 pcs Tomatoes quartered
- 200 g Okra Ladyfingers, cut
- 200 g Green beans cut
- 1-2 pcs Eggplant cut
- Spanish mackerel fillet tanigue
- 1-2 tbsp Fish paste Bagoong Balayan
- Salt and pepper to taste
- 2-3 tbsp Cooking oil
- ⅓ cup Water
- Marinate the Spanish Mackerel fillet with salt and pepper.
- Fry in a pan under medium heat. 4 minutes per side.
- Cut the fillet into 4.
- Set aside.
- Pour oil on the same pan under medium heat.
- Saute the garlic until it turns golden.
- Add in the tomatoes. Stir continuously to avoid burning.
- Add in the onions. Stir until sweaty and wilted.
- Season the dish with 1tbsp bagoong balayan (fish paste). Stir well.
- Add in the eggplant, ladyfingers and beans. Stir well.
- Add the water. Cover the dish.
- Simmer for 2 minutes or until the dish starts to boil.
- Season the dish with up to 1 tbsp bagoong balayan and pepper according to liking.
- Add the fish.
- Gently stir to avoid breaking the fish.
- Turn off the heat.
- Serve with hot steamy rice.
Enjoy this dish! And remember me when you cook!
Tips And Tricks to make Pinakbet
The first step in preparing pinakbet is to cook the shrimp until they are pink. Next, add the shrimp paste, garlic, ginger, and the rest of the shrimp. Once the tomatoes have finished cooking, add the squash and water. Finally, add the remaining vegetables. The final step in making pinakbet is to stir in the serrano peppers. The dish is ready to serve! It’s best served with warm white rice.
The main ingredients for this dish are beans, tomatoes, kalabasa, and shrimp paste. The vegetables should be uniform in length and thickness, and cooked to perfection. The vegetables should be pounded to release juices, but not overcooked. Otherwise, the veggies will lose their nutritional value. The added tomato slices and the lechon kawali are also great additions to the dish. A bowl of Pinakbet is complete with hot, freshly made white rice, accompanied by a side of crispy rice.
For a healthy and filling dinner, try Pinakbet. This traditional dish originated in the Ilocos region and has many health benefits. It is rich in fiber, and contains a wide range of nutrients. It can help balance the digestive system, and lower blood pressure. Aside from being delicious, it also helps to boost immunity. The recipe can be prepared in a flash and eaten as a quick meal.
To make this Filipino dish, use vegetables that are uniform in length and thickness. Kamote, for example, is less likely to be overcooked than vegetables. However, it can still be overcooked, so make sure the vegetables are cooked through before serving them to your family. It can be served with warm white rice or with a side of spicy shrimp. If you’re preparing the dish for a big crowd, use a large pan to avoid spillage.
To make pinakbet, you should use the freshest vegetables possible. For best results, vegetables are cooked in water until they are soft and tender. If you’re not satisfied with the flavor of the dish, try adding pork belly. It adds flavor and makes the dish even better. It’s easy to prepare, and is a great comfort food for your family. You can serve it with warm white rice and serve it with extra sauce if you’d like.
For Pinakbet to be delicious, it should be made with fresh vegetables that are available in your kitchen. Ideally, vegetables should be grown in your backyard, since they are free of pesticides. It’s also best to use organically grown vegetables, such as eggplant, okra, and sponge gourd, for flavorful Pinakbet. When you’re preparing the dish, keep the vegetables warm in the fridge and add a few tablespoons of water.
When making Pinakbet, be sure to use fresh vegetables. When cooking vegetables, try to use those that are free of pesticides. This will ensure a healthier pinakbet. Moreover, if you’re not using fresh vegetables, you can choose to use canned ones. It’s important to choose ingredients that are not too sweet, because it will taste bitter. And if you’re preparing vegetables for the first time, try using only the freshest vegetables possible.
The vegetables in Pinakbet are the most important part of the dish. You can use any vegetables you like as long as they’re fresh and uniform in length. It’s best to use fresh vegetables because they’ll be juicy and more flavorful. In addition, you can also include some fried fish to make your pinakbet more delicious. It’s a good idea to fry the fish in the same oil as the vegetables in the dish.
The Filipino Pinakbet is a traditional Filipino stew that has been popular in the Philippines for years. Its unapologetic background and proper blend of spices and vegetables make it a popular dish for Filipinos. It’s an excellent representation of the country’s culture and the Ilocos region. It’s also a delicious meal for any occasion. If you’re not sure what to serve, you can serve it with rice.