Ingredients and Weight:
- Kabocha squash (also known as Japanese pumpkin), peeled and cubed: 500g
- Okra, trimmed and sliced crosswise: 1 cup
- Eggplant, cut into 1-inch cubes: 1 cup
- Long beans, trimmed and cut into 2-inch pieces: 1 cup
- Tomato, diced: 2 cups
- Garlic, minced: 2 cloves
- Onion, chopped: 1 cup
- Shrimp paste (bagoong alamang): 1 tablespoon (optional for non-vegans)
- Coconut milk: 1 can (14 ounces)
- Fish sauce: 1 tablespoon
- Sugar: 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat.
- Add the garlic and onion and cook until softened, about 5 minutes.
- Stir in the eggplant and cook for 5 minutes more.
- Add the kabocha squash, okra, and long beans. Cook for 10 minutes, or until the vegetables start to soften.
- Pour in the coconut milk, fish sauce, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the shrimp paste, if using, and the tomato. Cook for 5 minutes more.
- Serve hot with rice or noodles.
Nutritional Information:
- Calories: 280 per serving (without shrimp paste)
- Protein: 5g
- Carbohydrates: 45g
- Fat: 15g
Dish Characteristics:
- Vegetarian (or vegan if shrimp paste is omitted)
- Savory and slightly sweet
- Warm and comforting
- Gluten-free
- Nutritious and packed with vegetables
User Comments:
- "This was such a flavorful dish! The coconut milk and fish sauce gave it a unique Filipino twist."
- "I love the colorful presentation of the vegetables. It looks as good as it tastes."
- "I'm not usually a fan of eggplant, but I really enjoyed it in this pinabet."
Special Precautions and Tips:
- If you cannot find shrimp paste, you can substitute 1 teaspoon of miso paste dissolved in 2 tablespoons of water.
- To thicken the sauce, simmer the pinabet for longer or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water).
- Serve the pinabet immediately for the best flavor and texture.
