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Filipino Pinakbet (Vegetable Stew with Shrimp Paste)

Pinakbet is a beloved Filipino vegetable stew made with eggplant, okra, squash, bitter melon (ampalaya), long beans, and tomatoes — all simmered in bagoong alamang (shrimp paste). It’s simple, comforting, and perfectly embodies Filipino home cooking — savory, earthy, and deeply satisfying with steamed rice.
Print Recipe
Overhead view of a Filipino Pinakbet recipe in a pan with a wooden spoon, showing tender okra, long beans, squash, eggplant, and bitter melon in a savory shrimp paste sauce.
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes

Ingredients

  • 2 Tbsps cooking oil (canola or vegetable oil)
  • 3 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 medium tomatoes, chopped
  • 2 Tbsps bagoong alamang (shrimp paste), or to taste
  • 1 cup kalabasa (squash), peeled and cubed (about 150g)
  • ½ cup water
  • 1 medium eggplant, cut into chunks (about 150g)
  • 1 small ampalaya (bitter melon), sliced thin (about 100g)
  • 1 cup okra, trimmed and halved (about 8 pieces)
  • 1 cup sitaw (long beans), cut into 2-inch lengths (about 100g)
  • Pinch of black pepper, to taste
  • 100 grams pork belly or shrimp, for a heartier version
  • 1 tsp fish sauce (patis), for added umami

Instructions

  • *If adding protein, stir-fry pork belly or shrimp before sautéing the aromatics for a richer flavor.
    Sauté the aromatics: Heat oil in a wide pan over medium heat. Add garlic and onion, and cook until fragrant and softened. Stir in chopped tomatoes and cook until they start to break down and release juices.
    2 Tbsps cooking oil (canola or vegetable oil), 3 cloves garlic, minced, 1 medium onion, sliced, 100 grams pork belly or shrimp, for a heartier version, 1 medium tomatoes, chopped
  • Add the bagoong: Stir in the shrimp paste and cook for 1–2 minutes to enhance the flavor and remove raw saltiness.
    2 Tbsps bagoong alamang (shrimp paste), or to taste
  • Start with the squash: Add the cubed squash and pour in water. Cover and simmer for about 5 minutes, or until the squash begins to soften.
    1 cup kalabasa (squash), peeled and cubed (about 150g), ½ cup water
  • Add the remaining vegetables: Add the eggplant, ampalaya, okra, and sitaw. Gently stir to combine, cover, and cook for another 10–12 minutes or until vegetables are tender but not mushy.
    1 medium eggplant, cut into chunks (about 150g), 1 small ampalaya (bitter melon), sliced thin (about 100g), 1 cup okra, trimmed and halved (about 8 pieces), 1 cup sitaw (long beans), cut into 2-inch lengths (about 100g)
  • Season and serve: Taste and adjust seasoning with black pepper or a splash of fish sauce, if desired. Serve hot with steamed rice.
    Pinch of black pepper, to taste, 1 tsp fish sauce (patis), for added umami
Servings: 4
Author: trish
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