Sekai no Shokutaku
Pinakbet

Philippines / Side

Wikibooks

Pinakbet

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor
  • vegetable oil, 30 ml2 tbsp
  • garlic, medium; minced2 clove
  • yellow onion, small; 4 ounces / 115 g; finely chopped1
  • plum tomatoes, about 8 ounces / 225 g; cored and chopped2
  • bagoong alamang, 1/4 cup / 60 g2 oz
  • salt1 pinch
  • bitter melon, about 8 ounces / 225 g; halved lengthwise, seeded, sliced 1/4 inch thick1
  • sweet potato, small; about 8 ounces / 225 g; peeled, quartered, cut into 1/4-inch slices1
  • string beans, 225 g; stem ends trimmed; cut into 2-inch lengths8 oz
  • eggplant, medium; about 6 ounces / 170 g; halved lengthwise, sliced 1/2 inch thick1
  • okra, 225 g; caps trimmed; cut in half on the bias8 oz
  • cooked white rice, for serving

Method 7 steps

  1. Heat a skillet over medium heat.

  2. Add the oil, then garlic to the pan. Sauté briefly until aromatic.

  3. Add the onion, and cook until softened.

  4. Add the tomato, bagoong alamang, and salt; simmer for 5 minutes.

  5. Add the bitter melon and sweet potato. Cover and cook until almost, but not quite, tender.

  6. Add the string beans, eggplant, and okra. Cover and cook for a few minutes until all the vegetables are tender.

  7. Serve the vegetables with rice.

Ingredients in this dish

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