Pinakbet Vegetables Stewed In Fermented Shrimp Paste Food
PINAKBET (VEGETABLES STEWED IN FERMENTED SHRIMP PASTE)
Filipino cooking embraces salt - perhaps the legacy of life in a tropical climate, where, before refrigeration, food had to be preserved. The primary salt in pinkabet, a vegetable stew, is bagoong, a satisfyingly funky paste of fermented shrimp or fish. As with miso, there are many types of bagoong: dry or oily, toasted or raw, bright pink and briny or dark brown and faintly sweet. I like to use the pink variety because of the large formations of salt crystals. Paired with the toasted and caramelized tomato paste, the bagoong achieves a deep, concentrated umami flavor, enough to season all the vegetables.
Provided by Angela Dimayuga
Categories dinner, one pot, soups and stews, vegetables, main course
Time 50m
Yield 8 to 12 servings (makes about 12 cups)
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring until softened, about 3 minutes. Add the tomato paste and cook, stirring, until caramelized, toasted and darkened, about 2 minutes. Add the bagoong and cook, stirring, until superfragrant and aromatic, about 2 minutes.
- Add the tomatoes and stir to deglaze, about 3 minutes. Add the onions, squash, salt and 2 cups water and cook over medium-high, stirring occasionally, until vegetables start to soften and liquid reduces slightly and becomes glossy, about 10 minutes.
- Add the okra, long beans, eggplants and bittermelon, and cook over medium-high, stirring occasionally, 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the squash and other vegetables are soft but retain some bite, and long beans are floppy, 15 to 20 minutes.
- Serve hot over rice, or set it on a buffet, where it's equally good served at room temperature.
PINAKBET
This is a vegetable dish from the Philippines that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 9.4 g, Cholesterol 75.4 mg, Fat 10.3 g, Fiber 3.2 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 110.6 mg, Sugar 3.5 g
PINAKBET (FILIPINO MEAT VEGGIE STEW WITH SHRIMP PASTE)
A popular Ilocano dish from the Northern regions of the Philippines. You can omit the bittermelon if you're not a fan, as it is an acquired taste. Authentic pinakbet includes bittermelon in the recipe. If you can't find the salted shrimp paste at your local Safeway, try your friendly local Asian supermarkets. You can also make this a vegetarian dish by omitting the pork.
Provided by cali_love
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
- Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes are wilted.
- Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
- Pour in water and add the bagoong alamang, and bring to a boil.
- Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
- Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice.
PINAKBET ( PHILIPPINE VEGETABLE STEW)
This is a famous Philippine vegetarian main dish. Very healthy because it is a mixture of different kinds of vegetables
Provided by gailinsik
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ginger, garlic and onions.
- Add two cups of water and all the ingredients.
- Simmer vigourously for 20 minutes.
- Stirring often.
- It is done when the liquid is thick and the vegetables are tender.
- Add salt if necessary.
- Remove the ginger.
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- Heat one tablespoon oil in a large skillet over medium high heat. Add the shrimp and cook until pink, about 2 minutes. Stir in a teaspoon of shrimp paste. Transfer cooked shrimps onto a plate and set aside.
- Using the same skillet, heat the remaining 2 tablespoons oil. Add garlic and ginger; sauté for 1 minute. Add shrimp paste, stir for 20 seconds. Add squash and water; cover and let simmer for 3 minutes.
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RECIPE: TASTY VEGETABLES IN SHRIMP PASTE (SIMPLE PINAKBET)
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RECIPES: PINAKBET OR PAKBET (MEAT VEGETABLE STEW WITH SHRIMP PASTE)
1/2 lb. pork, sliced; 2 tbsp. vegetable oil; 3 cloves garlic, minced; 1 onion, chopped; 2 tomatoes, chopped; 1/2 squash, cubed; 2 cups sliced okra; 2 cups 1-1/2 inch long cut sitaw (yard long beans); 2 eggplants, sliced
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PINAKBET STOCK IMAGE. IMAGE OF COLOR, FERMENTED, FOOD - 106389393
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Mix and well coat the shrimp. In a large wok or pot, heat the oil over medium-high heat. Carefully lower the shrimp. Cook them for 2 minutes or until golden. Flip them over and cook the other side for an equal time. Transfer onto a paper towel-lined bowl. Set aside for later. Cook the Pinakbet or Veggies Stew
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