How to Make Delicious Vegetables in Shrimp Paste (Simple Pinakbet)

How to Make Delicious Vegetables in Shrimp Paste (Simple Pinakbet) Delicious, fresh and tasty.

Vegetables in Shrimp Paste (Simple Pinakbet). 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 Pinakbet is a very popular vegetable dish. This Pinakbet Recipe is also aptly called "Pakbet". This is a medley of vegetables that are locally grown in the Filipinos' backyard.

Traditional vegetables used are (sliced): bitter gourd (ampalaya), okra, eggplant, string beans, carrots and squash.

Sauté onions then garlic in oil.

Vegetables in Shrimp Paste (Simple Pinakbet).

You can have Vegetables in Shrimp Paste (Simple Pinakbet) using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegetables in Shrimp Paste (Simple Pinakbet)

1. It’s 1 bowl of sliced vegetables.

2. It’s 1 of small red onion, chopped.

3. It’s 4 cloves of garlic, chopped.

4. Prepare 1-2 of tomatoes, sliced.

5. Prepare 2 Tbsp of cooking oil.

6. It’s 1-2 Tbsp of shrimp paste (alamang).

7. It’s 1/2 c of or more Water.

8. Prepare to taste of Salt.

9. You need to taste of Pepper.

10. It’s Dash of coconut milk (optional).

11. You need 1/4 of pork bullion cube (optional, if no protein).

The first step in making pinakbet is to cook the shrimp until pink.

Then, in the same pan you used to cook the shrimp, saute the garlic and ginger followed by the remaining shrimp paste.

The Filipino Pinakbet is a vegetable stew cooked with bagoong (shrimp paste).

The Filipino Pinakbet is a vegetable stew cooked with bagoong (shrimp paste).

Vegetables in Shrimp Paste (Simple Pinakbet) step by step

1. Traditional vegetables used are (sliced): bitter gourd (ampalaya), okra, eggplant, string beans, carrots and squash..

2. Sauté onions then garlic in oil. Then add tomatoes. Let the juices come out. Add your protein..

3. Add water and the squash. Simmer until half cooked..

4. Add the other vegetables. Season with salt and pepper. Add the pork bullion to flavor if not adding protein. Taste and adjust. Add a little more water if necessary..

5. Sauté in the shrimp paste. You have the option to add coconut milk here. Simmer until veggies are cooked. Serve with rice. Some like it saucy, mine got absorbed since I did not add coconut milk..

In the Philippines, backyard vegetables are used for this recipe like eggplants, long green beans, okra, ampalaya (bitter melon), kabocha squash.

When I cook this in my American kitchen, I try to substitute with similar vegetables I can find in the markets.

The salty, pungent aroma of the bagoong defines the flavor.

For me what sets aside Pinakbet from other vegetable dishes is the addition of shrimp paste.

It really gives the dish a complexity in taste that makes it unique.