Cooking Lucid
Pinakbet
A medley of native vegetables — bitter melon, eggplant, okra, and squash — stewed in bagoong (shrimp paste). A healthy, flavor-packed Ilocano classic.
Prep 15 min
Cook 25 min
Total 40 min
Serves 6
Ingredients
Step 1 — Vegetables
- 1 bitter melon (ampalaya, sliced)
- 1 eggplant (sliced)
- 1 cup okra
- 1 cup squash (cubed)
- 1 cup string beans (cut)
- 1 tomato (quartered)
- 1 onion (sliced)
- 4 garlic cloves (minced)
Step 2 — Seasoning
- 2 tbsp vegetable oil
- 2 tbsp bagoong (shrimp paste)
- 1 cup water
- Salt to taste
Step 3 — Serve
- Steamed white rice
- Crispy pork belly (optional topping)
Instructions
- 1
Sauté aromatics
Heat oil in a wide pot. Sauté garlic, onion, and tomato until softened. Stir in bagoong and cook 1 minute.
- 2
Stew the vegetables
Add water and bring to a simmer. Add squash and string beans first, cook 5 minutes. Add eggplant, okra, and bitter melon. Cover and simmer 10–12 minutes until vegetables are tender but not mushy.
- 3
Serve
Serve over steamed rice. Top with crispy pork belly if desired.
Nutrition per serving: 120 cal · 4g protein · 16g carbs · 6g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
