Pinakbet
Typical Filipino pinakbet calls for bagoong (fermented fish paste) or shrimp paste). I learned to cook this dish few years ago using anchovy fillets and it’s equally (if not even more) delicious in taste. As a bonus, no smell in your kitchen while cooking and no lingering fishy smell hours later (bagoong effects). I love bagoong but not in my kitchen! (my kitchen, my rules 😝)
Depending which region in the Philippines you’re from, it varies to which vegetables are added or which protein to add (fish or pork?) and should you use bagoong or shrimp paste or even fish sauce?
I keep mine simple and so are my veggies of choice, after all - it’s all about efficient cooking, keeping it clean and healthy!
Let’s get cooking!
Ingredients
2 tablespoons olive oil
anchovies fillet in olive oil (i usually buy the 2 oz can, use half for this recipe)
1 inch fresh garlic minced
4 cloves of garlic
1 shallot
3 eggplant ( purple eggplant)
8 pieces of okra
shishito peppers (i buy a pack, i use half, ~8-10 pieces)
cherry tomatoes (5 pieces) or any type of tomatoes will do
1 cup of water
Prep work: Mince the anchovy fillets and set it aside. Cut up the eggplant (see above pic for reference). Leave shishito peppers and okra whole (as long as they’re thoroughly washed)
Directions
Heat your pan, add olive oil.
Sautee the shallots for 2 minutes , then add the garlic and ginger and sautee for additional 2 minutes.
Add the tomatoes and eggplant, sautee for 2 minutes. Add a cup of water and the minced anchovies. Let it all cook for 5 minutes. (Note:: eggplant takes longer time to cook compared to the other ingredients)
Add the shishito peppers and okra. Cover the pan. Let if all cook in medium heat for 15 minutes
Simmer for 5 minutes and leave pan uncovered, let the sauce reduce. Season to taste, add ground pepper if needed. Taste test!
Enjoy! Best served with white rice!
