Pinakbet
Heat a skillet over medium heat. Add the oil, then garlic to the pan. Sauté briefly until aromatic. Add the onion, and cook until softened. Add the tomato, bagoong alamang, and…
- Prep
- 22 min
- Cook
- 41 min
- Total
- 1 hr 3 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Heat a skillet over medium heat.
Procedure
Add the oil, then garlic to the pan. Sauté briefly until aromatic.
Procedure
Add the onion, and cook until softened.
Procedure
Add the tomato, bagoong alamang, and salt; simmer for 5 minutes.
Procedure
Add the bitter melon and sweet potato. Cover and cook until almost, but not quite, tender.
Procedure
Add the string beans, eggplant, and okra. Cover and cook for a few minutes until all the vegetables are tender.
Procedure
Serve the vegetables with rice.
Photo: Ramon FVelasquez · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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