This Pinakbet recipe is a hearty Filipino vegetable stew made with shrimp paste that bursts with flavor and texture. This quick-to-make dish is perfect for a healthy, comforting dinner that pairs beautifully with rice.
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Pinakbet is probably the most common vegetable dish in the Philippines. Filipinos aren’t big salad eaters—vegetables are often stewed instead, and bagoong (fermented shrimp paste) is what makes this dish so uniquely flavorful.
Speaking of bagoong, it’s also the star of pork binagoongan, another beloved Filipino dish. While pinakbet brings together a medley of vegetables, pork binagoongan pairs the savory tang of shrimp paste with tender, melt-in-your-mouth pork, creating a rich and hearty meal that’s just as satisfying.
While many prefer rice with every meal, fresh salads aren’t quite as popular. But when it comes to veggies, Pinakbet hits the spot when served with a steaming bowl of rice. And if you’re looking for more Filipino vegetable dishes, try Ginisang Ampalaya, Laing, Ginataang Sitaw, Ginisang Okra or Ginisang Toge—all perfect for pairing with rice too!
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Why You'll Love This Recipe?
- Packed with veggies: A colorful, nutritious blend of vegetables.
- Rich umami flavor: Thanks to shrimp paste, this stew is bursting with deep, savory notes.
- Versatile: You can customize it with shrimp, pork, or even skip the meat for a vegetarian version.
- Quick and easy: Simple ingredients and easy to prepare in less than an hour.
- Perfect with rice: This vegetable stew pairs perfectly with steamed rice for a filling meal.
What is Pinakbet?
Pinakbet (pronounced pee-nahk-bet) is a traditional Filipino vegetable stew. It originated in the northern Philippines, specifically the Ilocos region. The dish is popular all over the country, known for its simplicity and the unique flavor of shrimp paste, which makes it distinctly Filipino.
Pinakbet often features a mix of native vegetables, all cooked together in a flavorful, savory broth.
Ingredients
Here's what you'll need:
- Garlic: Adds aromatic depth to the dish.
- Onion: Sweetens the base of the stew.
- Tomatoes: Provides a slightly tangy and sweet flavor.
- Shrimp: Optional, but adds a fresh seafood flavor.
- Shrimp Paste: The star of the dish, adding a salty umami flavor. Look for "bagoong" at Asian markets.
- Oyster Sauce: Adds a rich, savory sweetness to balance the shrimp paste.
- Kabocha Squash: This sweet and creamy squash balances the bitterness of other vegetables.
- Long Beans (Sitaw): Crunchy and slightly sweet, these are a staple in Filipino stews.
- Ampalaya (Bitter Gourd/ Bitter Melon): Known for its bitter flavor, it brings a unique taste to the dish.
- Eggplant (Talong): Adds a soft texture and absorbs the stew’s rich flavors.
- Okra: Provides texture and balances the richness of the stew.
See recipe card for quantities.
Substitution and Additions
- Pork or Chicken: Substitute shrimp with pork belly or chicken thighs for a meatier version.
- Vegetarian: Skip the shrimp and shrimp paste, using soy sauce or miso as an alternative seasoning.
- Zucchini: Add zucchini if you prefer a lighter vegetable option.
- Miso Paste: Substitute shrimp paste with miso for a vegetarian-friendly umami punch.
How To Make Pinakbet?
- Prepare the base: Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant and translucent.
- Add shrimp paste and seasoning: Stir in the shrimp paste and oyster sauce, letting it blend with the vegetables.
- Simmer with veggies: Add the squash, long beans, ampalaya, eggplant, and okra. Pour in a little water and cover the pan. Let everything simmer until the vegetables are tender but not mushy.
- Adjust the seasoning with more shrimp paste or oyster sauce if needed.
Variations
- Pork Pinakbet: Add pork belly pieces for a heartier version.
- Pinakbet with Coconut Milk: Add coconut milk towards the end for a creamy, slightly sweet twist.
- Spicy Pinakbet: Add chopped chili peppers or a dash of chili oil for extra heat.
- Vegetarian Pinakbet: Omit the shrimp and shrimp paste, using a soy-based or miso substitute for flavor.
- Pinakbet with Tofu: Add fried or baked tofu for a plant-based protein boost.
What To Serve With This
- Steamed Rice: The perfect pairing, as Pinakbet's savory flavors are meant to be enjoyed with fluffy, steamed rice.
- Grilled or Fried Fish: Crispy or smoky fish complements the rich, savory flavors of Pinakbet.
- Atchara: A Filipino pickled papaya salad adds a tangy, sweet contrast to the earthy vegetables in Pinakbet.
- Grilled Pork Belly (Liempo): Smoky and savory grilled pork belly adds an extra layer of richness to the meal.
- Lechon Kawali: Crispy fried pork belly (lechon kawali) gives a satisfying crunch and deep pork flavor, pairing perfectly with the vegetable stew.
- Grilled Pork Belly (Liempo): The smokiness of grilled pork belly pairs beautifully with the savory shrimp paste.
- Fried Bangus: A classic Filipino fried fish (milkfish) adds crunch and additional savory flavors.
- Lumpiang Shanghai: The crispy, savory spring rolls pair well with the hearty and flavorful vegetable stew.
- Mango Salsa: A sweet and tangy side like mango salsa refreshes the palate and complements the umami flavors of Pinakbet.
- Fish Sauce: A little drizzle of fish sauce on the side can enhance the savory depth of the dish and is perfect for dipping.
How to Store Leftovers
Store leftover Pinakbet in an airtight container in the refrigerator for up to three days.
To reheat, simply microwave or heat on the stove until warmed through.
Expert Tips
- Don’t overcook the veggies: You want them tender but not mushy, so check frequently.
- Balance the flavors: Adjust the shrimp paste to suit your taste—start with less, then add more if needed.
- Cook the bitter gourd last: Ampalaya tends to overcook easily, so add it towards the end to keep some crunch.
Recipe FAQs
Pakbet and Pinakbet are the same dish, but "Pinakbet" is the Ilocano term, while "Pakbet" is its Tagalog version.
Pinakbet originated in the Ilocos region of the Philippines, known for its use of native vegetables and shrimp paste.
Yes, Pinakbet is packed with nutritious vegetables and is typically low in fat and calories, making it a healthy meal option.
Pinakbet is a stewed dish with a thicker sauce, while Dinengdeng is a similar vegetable stew but has a more broth-like consistency.
Filipinos love Pinakbet for its hearty, flavorful mix of vegetables and shrimp paste, plus it's always a comforting dish served with rice.
Let's Eat More Veggies
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Pinakbet (Filipino Vegetable Stew with Shrimp Paste)
Equipment
- 1 Wok or skillet
Ingredients
- 4 cloves Garlic crushed
- ¾ cup Onion chopped
- 2 pieces Tomatoes chopped
- 1 pound Shrimp
- 1 tablespoon Shrimp paste
- 2 tablespoon Oyster Sauce
- 2 cups Long Beans/ Sitaw Cut at about 1 ½ inch
- 2 cups Ampalaya/ Bitter Gourd sliced
- 2 cups Eggplant/ Talong sliced
- 2 cups Kabocha Squash chopped
- 8 pieces Okra ends trimmed
- 2 tablespoon Cooking oil avocado oil, canola oil or coconut oil
Instructions
- Prepare the base: Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant and translucent.
- Add Shrimp: Add in the shrimp and cook until pink. Cook for about 2 mins each side then remove the shrimp from the pan.
- Cook the vegetables: Add tomatoes and cook until softened. Stir in shrimp and cook until pink.
- Add shrimp paste and seasoning: Stir in the shrimp paste and oyster sauce, letting it blend with the vegetables.
- Simmer with veggies: Add the squash, long beans, ampalaya, eggplant, and okra. Pour in a little water and cover the pan. Let everything simmer until the vegetables are tender but not mushy.
- Final taste check: Adjust the seasoning with more shrimp paste or oyster sauce if needed.
- Serve: Enjoy with steamed rice.
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Notes
- Don’t overcook the veggies: You want them tender but not mushy, so check frequently.
- Balance the flavors: Adjust the shrimp paste to suit your taste—start with less, then add more if needed.
- Cook the bitter gourd last: Ampalaya tends to overcook easily, so add it towards the end to keep some crunch.
Thank you for your feedback 😊