Ramadan is finished and I’m missing it already. 😦 After Ramadan, I haven’t cooked and baked a lot, maybe because I still have not made my schedule. There are lots of recipes waiting to be checked off but my mind is not yet set. I will start spending lots of time in the kitchen starting on Saturday. I’ve spent the whole weekend dining out and I think I gained weight again. But that’s fine; the important is I was happy with what I ate. 😀 I also went to a bookstore to check for some books and yes, the books I want to buy were available. But I did not buy them because I am waiting for my birthday to come so I’ll have gift for myself, haha! Well, my birthday is not near but I just want something to look forward to. 🙂

Anyway, since I have not cooked something new lately to share with you today, I am still sharing something new – PINAKBET (pronounced as it is: Pi-nak-bet). Pinakbet is a Filipino dish with mixed veggies like okra, squash, eggplants, bitter melon and string beans. We also add meat of our choice or shrimp and shrimp paste. Although it is a Filipino dish, which means it’s very common to be seen on our dining table, I’ve only eaten this twice and this is the third time – when I finally tried cooking one. As far as I can remember, my mom never tried cooking this; I don’t even know why. I think she did not like it or maybe she knows that my father doesn’t like it? I don’t have any idea. I’ve only tried this when I was still in school – when I was having lunch at school and I decided to buy Pinakbet for my lunch.




  • 1 cup chicken, boneless, cut into bite-size pieces
  • 1 large eggplant, chopped
  • 1 cup squash, chopped into 2×1 inch cubes
  • 3 pieces large tomato, sliced
  • 1 piece onion, sliced
  • 1 tbsp ginger, minced
  • 3 cloves garlic, crushed
  • 6 to 8 pieces okra, sliced in half
  • 1 bunch string beans, cut in 3 inches length
  • 4 tbsp shrimp paste
  • ½ cup water
  • 3 tbsp cooking oil
  • salt and pepper


  1.  Sauté the garlic, ginger, onion, and tomato in hot oil.
  2. Add chicken and cook for 5 minutes or until golden brown.
  3. Add in shrimp paste and cook for 2 minutes.
  4. Add in water and simmer for 5 minutes.
  5. Add squash and cook for about 5 minutes.
  6. Add remaining veggies and simmer for another 5 minutes or until veggies are soft, but not mushy.
  7. Season with salt and pepper.
  8. Serve with white rice.

Note: If you are friends with bitter melon, add 1 medium sized (thinly sliced) and add in step # 6.

Source recipe: Pinakbet by Panlasang Pinoy





2 thoughts on “Pinakbet

    1. I hope you’ll like it – just don’t forget the shrimp paste. 😉 I think you can find it in the Filipino aisle at your local grocery store. 🙂

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