Pinakbet Recipe Hawaii
Discover the tropical twist to a classic with our Pinakbet Recipe Hawaii. Dive into this delicious blend of Filipino and Hawaiian flavors today!
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Stirring spoon
Ingredients
- 2 cups Eggplant cut into bite-sized pieces
- 1 cup Okra sliced
- 1 cup Bitter melon halved, deseeded, and sliced
- 1 cup Sweet potato cubed
- 1 cup Squash kabocha, cubed
- 1 cup String beans cut into 3-inch pieces
- 1 large Tomato diced
- 1 large Onion chopped
- 3 cloves Garlic minced
- 1 inch piece Ginger julienned
- 2 tablespoons Shrimp paste bagoong
- 2 tablespoons Vegetable oil
- 1 cup Water
- Salt and pepper to taste
Instructions
Preparing Your Ingredients
- Prep the Veggies: Wash all your vegetables thoroughly. Make sure they cook evenly by cutting them into bite-sized pieces.
Cooking the Pinakbet
- Sauté the Base: In your skillet, heat the oil over medium heat. Add the onion, garlic, and ginger, sautéing until they’re aromatic and slightly golden.
- Add the Bagoong: Stir in the shrimp paste, letting it cook for a minute to unleash its flavors.
- Toss in the Veggies: Add the sweet potato and squash first as they take longer to cook. Stir for about 5 minutes before adding the rest of the vegetables.
- Simmer to Perfection: Pour in the water, then cover and let it simmer. Cook until the vegetables are tender but not mushy, usually around 15-20 minutes. Season with salt and pepper to taste.
Notes
- Freshness is Key: For the best Pinakbet Recipe Hawaii, use the freshest vegetables you can find. You should go to local farmers’ markets.
- Adjust the Bagoong: The shrimp paste is quite potent, so feel free to adjust the quantity based on your taste preferences.