Pinakbet

Method

1. 1

   Warm the oil

   Set a heavy pot over medium heat and warm the oil for 1 minute.

2. 2

   Soften the aromatics

   Add the onion and garlic and cook for 3 to 4 minutes, stirring, until softened and fragrant.

3. 3

   Cook the tomatoes

   Add the tomatoes and bagoong alamang. Cook over medium heat for 4 to 5 minutes, stirring, until the tomatoes collapse and the paste smells savoury.

4. 4

   Start the squash

   Stir in the squash and water. Cover and simmer over medium-low heat for 8 minutes, until the squash is beginning to soften but still holds its shape.

5. 5

   Add the vegetables

   Add the long beans, bitter melon and okra, placing them on top rather than stirring vigorously.

6. 6

   Simmer until tender

   Cover and simmer over medium-low heat for 8 to 10 minutes, until the squash is tender when pierced and the beans are cooked but not mushy.

7. 7

   Reduce the liquid

   Uncover and simmer over low heat for 1 to 2 minutes if the liquid needs reducing.

8. 8

   Season and serve

   Add the fish sauce, taste and adjust only if needed. Serve hot once the vegetables are tender and the sauce lightly coats them.

Tips

• Keep the heat moderate while cooking the onion and garlic so the garlic does not burn and turn bitter.
• Taste a little of the tomato and shrimp paste base before adding the fish sauce, as shrimp paste can be quite salty.
• Place the quicker-cooking vegetables on top and avoid frequent stirring.

Swaps

• Use green beans in place of long beans.
• Use butternut squash in place of kabocha squash.
• Use anchovy paste in place of bagoong alamang, adjusting to taste as it can be salty.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently on the hob, adding a splash of water if needed.