Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pinakbet with coconut milk

Pinakbet: A Classic Filipino Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Magida
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Main dish
  • Method: cooking
  • Cuisine: Filipino

Description

Pinakbet is a delightful Filipino dish that is brimming with flavor and nutrients. The traditional recipe here is made more delicious by coconut milk. So grab your ingredients, get cooking, and enjoy this delicious vegetable dish.


Ingredients

Scale

200g fresh shrimp, peeled and deveined

3 tbsp shrimp paste

4 cloves garlic, minced

1 medium-sized white onion, sliced

1 medium-sized tomato, chopped

4 tbsps cooking oil

200g string beans, cut into 3-inch pieces

200g pumpkin, cut roughly

150g Chinese eggplants, cut diagonally

100g bitter gourd, sliced

salt to taste

1 tbsp fish sauce

2 cups coconut milk

1/2 cup water (to be used sparingly)


Instructions

Sautee garlic and onions in cooking oil over medium-high heat and cook until onions are tender.

Add shrimps and cook until pinkish in color. Remove the shrimp from the pan and set aside.

Lower heat to medium, then add shrimp paste and cook while stirring for a minute.

Add tomatoes and cook until the tomatoes are broken down.

Add the vegetables and simmer over medium heat until tender, about 15-20 minutes. Note that you can add the vegetables separately depending on which ones cook longer, i.e., pumpkin first, then the eggplants, followed by string beans and ampalaya (bitter gourd). Add water at this stage if you feel the water content from the vegetables is not enough.

Pour coconut milk into the vegetable mixture. Season with salt and fish sauce, and continue to simmer for an additional 3 minutes.

Add shrimp, then turn once.

Turn off the heat. Transfer onto a serving dish.

Your pinakbet with coconut milk is ready to serve.