Pinakbet
If you've got plum tomatoes, bagoong alamang and bitter melon, you're most of the way to this dish: about 65 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Halve the bitter melon lengthways, scrape out the seeds and spongy core, and slice it; cut the sweet potato, eggplant and green beans into bite-sized pieces and trim the okra.
- Heat the vegetable oil in a wide pan or wok over medium heat and saute the minced garlic, sliced onion and ginger until softened and fragrant, about 2 to 3 minutes.
- Add the chopped tomatoes and cook until they break down and turn jammy, then stir in the bagoong alamang and cook for another minute to mellow its sharpness.
- Pour in the water, add the sweet potato, cover, and simmer for about 5 minutes until it begins to soften.
- Layer in the green beans, eggplant, okra and bitter melon, cover, and steam over medium heat for 8 to 10 minutes, gently folding once or twice rather than stirring vigorously so the vegetables keep their shape.
- Cook until the vegetables are just tender but still hold together, then taste and adjust with a little salt if needed before serving with steamed rice.
You'll use: Pan Β· Large pot Β· Saucepan Β· Wok Β· Steamer
Tips & common questions
How long does Pinakbet take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pinakbet is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pinakbet ni Lakay Jesse.jpg by Jesse Alegre, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.