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Pinakbet
Mixed vegetable stew
Pakbet Ilocano: bitter melon, aubergine, okra and squash with miso
Pinakbet comes from the Ilocos region in the far north-west of Luzon, where families cook whatever grows behind the house: bitter melon, small aubergines, okra, yard-long beans and tomatoes, simmered with very little water until the vegetables shrink and wrinkle (the name comes from the Ilocano for 'shrivelled'). Ilocanos season it with fermented fish paste; here white miso gives the same savoury, salty depth without any fish, and a little squash (more common in the Tagalog version) adds sweetness. It is an everyday lunch dish, eaten with rice and often a spoonful of extra miso on the side. Chef's tip: choose small, firm bitter melon and don't scrape out every bit of the pith; a little bitterness is the point.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 tbsp vegetable oil
- 4 cloves garliccrushed
- 1 onionsliced
- ¾ in fresh gingerthinly sliced
- 3 tomatoeschopped
- 2 tbsp white misorice or soy miso; check the label is gluten free
- ¾ cup water
- 9 oz kabocha squashpeeled and cut into 3 cm chunks
- 1 bitter melon (ampalaya)small, about 150 g, halved, seeded and sliced 1 cm thick
- 2 Asian auberginesabout 250 g, cut into 4 cm pieces
- 8 okratops trimmed
- 5 ½ oz yard-long beanscut into 5 cm lengths
- ¼ tsp ground black pepper
- ½ tsp salt
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Method
0/5 doneStep 1: Heat 1 tbsp vegetable oil in a wide, heavy pot over a medium heat. Fry 4 cloves garlic, 1 onion and ¾ in fresh ginger for 2–3 minutes until the onion is soft and smells sweet.
3 minStep 2: Add 3 tomatoes and cook for 4–5 minutes, pressing them with the spoon, until they collapse into a thick, jammy sauce.
5 minStep 3: Stir 2 tbsp white miso into ¾ cup water until smooth, pour it in and bring to a simmer. Add 9 oz kabocha squash, cover and cook over a medium-low heat for 5 minutes, until the squash starts to soften at the edges.
5 minStep 4: Layer 1 bitter melon (ampalaya), 2 Asian aubergines, 8 okra and 5 ½ oz yard-long beans on top. Cover and cook for 8–10 minutes. Do not stir; instead lift the pot and shake it every few minutes. Stirring is the common mistake: it breaks the squash into mush and bruises the bitter melon, making it taste harsher.
10 minStep 5: It is ready when the aubergine is soft and slumped, the bitter melon is tender but holds its shape and only a few spoonfuls of thick sauce remain. Season with ¼ tsp ground black pepper, taste and add ½ tsp salt only if needed (the miso is salty). Serve with rice.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 4 g
- Carbs
- 18 g
- Fat
- 4 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pinakbet take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of onion?
- 2 shallots per onion.
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