Filipino Pinakbet with Bitter Melon and Eggplant

Name: Filipino Pinakbet with Bitter Melon and Eggplant
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup bitter melon; 1 cup eggplant; 1 cup squash; 1 cup string beans; 1 cup okra; 1 small onion; 3 cloves garlic; 2 tomatoes; 3 tablespoons shrimp paste (bagoong alamang); 1 tablespoon vegetable oil; 1/2 cup water; Salt to taste; Black pepper to taste

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

1 cup bitter melon

sliced and seeded

1 cup eggplant

cubed

1 cup squash

diced

1 cup string beans

cut into 2-inch pieces

1 cup okra

whole

1 small onion

sliced

3 cloves garlic

minced

2 tomatoes

chopped

For the Shrimp Paste Base

3 tablespoons shrimp paste (bagoong alamang)

1 tablespoon vegetable oil

1/2 cup water

For Seasoning

Salt to taste

Black pepper to taste

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