Recipe: Meatless Pinakbet

Here’s this month’s recipe to try! Pinakbet, a dish from the northern regions of the country, is made from mixed vegetables steamed in fish or shrimp sauce. While the usual recipe requires pork belly, we’ve switched up the meat with seafood for a healthy but still tasty alternative!

Meatless Pinakbet

Meatless Pinakbet (serves 4)


1 tbsp ginger, minced
1 piece onion, chopped
3 cloves garlic, crushed
3 pieces large tomato, sliced
4 tbsp Milagros Bagoong (sweet or regular variant)
3 tbsp cooking oil (coconut or olive oil is preferred, but you can use vegetable oil as well)
1 cup water
1/4 lb squash, chopped into 2×1 inch cubes
1 medium-sized bitter melon, chopped
6 to 8 pieces okra
1 bunch string beans, cut in 3 inches length
1 large egg plant, sliced
salt and pepper
50g shrimp, shelled and deveined (optional)
50g squid, sliced into rings (optional)

Heat the pan and put the cooking oil. When oil is hot enough, saute the ginger, onion, garlic and tomatoes.

Put in the bagoong and cook for 2 minutes.

Add water and bring to a boil. Simmer for 10 to 15 minutes.

Add in the squash and cook for 5 to 7 minutes or until texture becomes soft

Add the remaining vegetables and seafood and mix.

Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)

Try out this recipe and let us know how it’s turned out! Enjoy!

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