Filipino Pinakbet with Bitter Melon and Eggplant
A traditional Ilocano vegetable medley with shrimp paste
A savory and hearty Filipino dish featuring a mix of fresh vegetables stewed with shrimp paste, capturing the authentic taste of the Ilocos region.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Vegetable Medley
For the Shrimp Paste Base
For Seasoning
Preparation
Prepping the Vegetables
Rinse Vegetables
Rinse all vegetables thoroughly under running water.
Remove Seeds
Remove the seeds from the bitter melon and slice it into thin pieces.
Cut Eggplant and Squash
Cut the eggplant into cubes and dice the squash.
Chop Onion and Tomatoes
Chop the onion, tomatoes, and mince the garlic.
Preparing the Shrimp Paste Base
Heat Oil
In a small pot, heat 1 tablespoon of vegetable oil.
Sauté Aromatics
Sauté the garlic and onion until fragrant.
Simmer Paste
Add shrimp paste and water; simmer for 5 minutes.
Avoid overcooking to preserve nutrients. Add shrimp paste in moderation and adjust to taste due to its saltiness.
Cooking Process
Sautéing
Begin by heating oil in a large pan. Sauté garlic, onions, and tomatoes until soft.
Incorporating Vegetables
Add the prepared vegetables starting with squash and eggplant. Mix in the shrimp paste base.
Simmering
Cover and let simmer until vegetables are tender but not mushy.
Plating & Serving
Filipino Pinakbet with Bitter Melon and Eggplant
Filipino Pinakbet with Bitter Melon and Eggplant
Plating & Serving
Serve the Pinakbet in a large serving bowl, ensuring a vibrant display of colorful vegetables.