Pinakbet: Filipino Vegetable Medley
Pinakbet is a beloved Filipino vegetable stew that showcases the vibrant flavors of the Philippines. This colorful dish is not only a staple in Filipino cuisine but also a testament to the agricultural bounty of the country. It is rich in nutrient-dense vegetables, making it a wholesome and hearty vegetarian main dish. Featuring a delightful mix of Japanese eggplant, red squash, long beans, and okra, this stew is both satisfying and full of natural goodness. Enjoyed with rice, Pinakbet is perfect for family gatherings and is sure to impress both vegetarians and meat-lovers alike.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Japanese eggplant
1 lb (cut into 2-inch sections)
salt
to taste (for seasoning)
long beans
5 ounces (trimmed, cut into 3-inch lengths)
fresh ginger
5 pieces (quarter-sized)
garlic cloves
3 (minced)
medium onion
1 (chopped)
Japanese soy sauce
4 teaspoons (for seasoning)
red squash
1 1/2 lbs (sliced into cubes)
okra
10 whole (trimmed)
Instructions
1
In a large pot, heat a splash of oil over medium heat. Add the ginger, garlic, and chopped onions, then sauté until fragrant and the onions are translucent.
2
Pour in two cups of water, bringing it to a gentle boil. Gradually add the long beans, red squash, and okra to the pot.
3
Stir in the Japanese soy sauce and gently mix. Add a pinch of salt to taste.
4
Add the Japanese eggplant and reduce heat to a simmer. Cover the pot and cook for about 20 minutes, stirring occasionally until the vegetables are fork-tender and the liquid has thickened.
5
Taste and adjust seasoning with additional salt if necessary. Remove the pieces of ginger before serving. Serve hot over steamed rice for a fulfilling meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Pinakbet?
Pinakbet is a popular Filipino vegetable stew that features a variety of local vegetables like eggplant, squash, and long beans simmered together.
Is this Pinakbet recipe vegetarian?
Yes, this specific version of Pinakbet is vegetarian as it uses Japanese soy sauce for seasoning instead of traditional fish or shrimp paste.
What vegetables are included in this medley?
This recipe includes Japanese eggplant, red squash, long beans, and okra.
What type of eggplant should I use?
The recipe calls for 1 lb of Japanese eggplant, cut into 2-inch sections.
How do I prepare the red squash?
You should use 1.5 lbs of red squash and slice it into cubes before cooking.
What is the serving suggestion for Pinakbet?
It is best enjoyed hot over a bed of steamed rice for a complete and fulfilling meal.
How long does it take to cook the vegetables?
The vegetables should simmer for about 20 minutes until they are fork-tender and the liquid has thickened.
Should I peel the ginger?
The recipe calls for 5 quarter-sized pieces of fresh ginger which should be removed before serving.
How many garlic cloves are needed?
You will need 3 minced garlic cloves for this recipe.
How much water is added to the stew?
Two cups of water are used to create the base of the stew.
Can I substitute the Japanese soy sauce?
While Japanese soy sauce provides a specific flavor, you can use regular soy sauce or salt to taste as a substitute.
How do I prepare the long beans?
The long beans should be trimmed and cut into 3-inch lengths.
Is this dish considered healthy?
Yes, it is a nutrient-dense, wholesome dish rich in various vegetables and natural goodness.
When should I add the eggplant?
The Japanese eggplant should be added after the other vegetables have started boiling, right before you reduce the heat to a simmer.
How many okra pieces are used?
The recipe requires 10 whole okra pods, which should be trimmed.
Do I need to sauté any ingredients first?
Yes, you should first sauté the ginger, garlic, and chopped onion in oil until they are fragrant.
What should the texture of the vegetables be?
The vegetables should be cooked until they are fork-tender.
Is this recipe vegan-friendly?
Yes, since it uses vegetable oil and soy sauce rather than animal-based products, it is vegan-friendly.
Can I adjust the salt levels?
Yes, the recipe suggests adding salt to taste and adjusting the seasoning at the end of cooking.
What is the main aromatic base for this dish?
The aromatic base consists of fresh ginger, garlic, and a medium onion.
How do I prepare the onion?
One medium onion should be chopped before being sautéed with the garlic and ginger.
What is the total number of ingredients?
There are 9 primary ingredients used in this recipe.
Is Pinakbet a traditional dish?
Yes, it is a beloved staple in Filipino cuisine and a testament to the country's agricultural bounty.
What heat level should I use for simmering?
After the initial boil, you should reduce the heat to low for a steady simmer.
How should I store leftovers?
Leftover Pinakbet can be stored in an airtight container in the refrigerator for a few days.
Can I add other vegetables?
While this recipe specifies certain vegetables, Pinakbet is versatile and can often accommodate other local vegetables if desired.
Why is the ginger removed at the end?
The ginger is used to infuse flavor into the broth but is usually removed before serving to avoid biting into large pieces.
How much soy sauce is required?
The recipe calls for 4 teaspoons of Japanese soy sauce.
Is the okra cut or left whole?
The okra should be left whole but trimmed at the ends.
What makes this dish colorful?
The mix of purple eggplant, orange/red squash, and green beans and okra creates a vibrant and colorful presentation.