Pinakbet Vegetables Stewed In Fermented Shrimp Paste Recipes
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.
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.
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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.
- Add the eggplant, bittermelon, okra and beans. Cover and let simmer for another 10 minutes or until vegetables are tender. Make sure to stir the mixture occasionally.
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