Pinakbet is one of the best Filipino vegetable recipes with a medley of colorful Asian vegetables, highlighting squash and bitter melon. A bit of shrimp paste rounds it out with a savory umami-bomb flavor. Absolutely lip-smacking, healthy comfort food, and an amazing bitter melon recipe. Learn all the vegetables of pinakbet recipe and you’ll be saying “oh my, gulay!”
Updated on March 10, 2025
Table of contents
What is Pinakbet kalabasa?
Pinakbet is a Filipino stew of Asian vegetables and normally, a type of meat or seafood is added in. It is also the best bitter melon recipe in my opinion. It makes bitter melon really shine in a simple way.
The word pinakbet being derived from an Ilocano word, pinakebbet, meaning to be “shrunk down” (1). Well in this case, I suppose you are shrinking vegetables once they begin to cook.
I focus here on a beautiful foundational recipe for Filipino pinakbet because once you have this down, you can keep going with myriad variations of your liking and add any proteins you wish.
This is an easy, Filipino squash and bitter melon recipe that will make you fall in love with vegetables.
You’ll also wonder how shrimp paste (optional, and I put it on the side) wasn’t in your life sooner. I’m convinced that it is in so many restaurant dishes to give off that salty and incredible umami taste that keeps people eating.
Of course, you can substitute the shrimp paste with some salt and vegan boullion to create the most amazing vegan dish. Pinakbet is also gluten-free, even with the side of rice. If you are not vegan, then do not sub the shrimp paste (bagoong). Trust me.
The Taste of Pinakbet Pinoy Vegetables
- Umami Flavor: Pinakbet delivers a rich umami taste, especially with shrimp paste, which enhances the overall savory profile of the dish.
- Earthiness of Kabocha Squash: The kabocha squash adds a sweet and nutty flavor, providing depth and a creamy texture that balances the bitterness of the bitter melon.
- Bitterness of Bitter Melon: The distinct bitterness of the bitter melon serves as a contrast to the other sweeter vegetables, creating a unique flavor experience.
- Fresh and Vibrant Potpourri: The combination of vibrant vegetables like long beans, okra, and eggplant contributes freshness and brightness to each bite.
- Aromatic Seasoning: The sautéed garlic, ginger, onions, and tomatoes create an aromatic base that infuses the dish with a comforting and enticing fragrance.
- Comforting Texture: The tender yet firm feel of the mixed vegetables, particularly the squash and okra, creates a delightful mouthfeel, making it a satisfying comfort food.
- Nutritional Benefits: With a medley of vegetables, pinakbet offers a healthy dose of vitamins and minerals, especially from the superfood properties of bitter melon.
What is in Pinakbet
The vegetables in pinakbet are harminous to say the least!
There’s classically a squash (kalabasa) like Japanese Kabocha or Butternut Squash. Also, add in long beans, Chinese eggplant, bitter melon or bitter gourd (ampalaya), sweet potato (camote), okra and of course the Filipino must-haves for a ton of dishes…tomato, garlic, ginger, and onions. It’s so beautiful to look at! There’s one more must-have ingredient…keep reading.
This is one of those pinakbet recipes, that have me craving it and I can eat a lot of it. It’s especially, almost mandatory in my opinion, to serve with steaming white rice or chicken rice. If you want something other than rice, farro is hearty and tasty.
Better yet, Filipino pinakbet is chock full of vitamins and delicious wholesome ingredients.
Comprised of a rainbow medley of vegetables and seasoned with a little shrimp paste, the outcome makes a complete dish that can stand alone with just a side of rice.
Being a bitter melon recipe, pinakbet is my pick for eating this superfood veggie.
It’s filling and hearty, in this creation Kabocha squash is the “meat” of the dish so you can be satisfied and feel good with all the vegetables. It’s good-for-you comfort food and I’m all about it.
There are many variations of pinakbet with pork, shrimp, crispy lechon, and many more. All kinds of veggies and proteins can be in a pinakbet recipe.
That’s the beauty of Filipino food, it’s as varied as the dialects and islands are many, yet comprised of flowing simplicity and comforting soul.
The essence of pinakbet, which is very much a dish indigenous to the Philippines, is the flavors of the Asian vegetables stewed with fish or shrimp paste.
This combination makes the dish…pinakbet. You can bet (no pun intended) it will become one of your favorite vegetable meals! I can eat this every single week and completely guilt-free!
My heart thanks me.
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Ingredients in Pinakbet Kalabasa
As mentioned, I have the best pinakbet recipe here for a foundation to work off of, all in one pot, and this way adding your favorite proteins like shrimp, crispy pork, or tofu will be simple to do.
Be sure to cook this recipe as soon as you have your fresh vegetables. Due to the nature of this being a complete vegetable recipe, it requires very fresh choices or else your flavor will be compromised. You can store vegetables accordingly if necessary, but I like to buy the vegetables the day before or same day of making pinakbet.
I enjoy eating this super tasty, veggie-full pinakbet kalabasa dish and all-time best bitter melon recipe just as is because I eat it all the time, and it makes me feel good inside and out.
Vegetables in Pinakbet Recipe
Squash – Kabocha squash is much more firm and dense than Butternut and I use it because I made this as a main dish and wanted hearty and filling. It has a texture like potato and pumpkin, and bold with nutty, earthy hints in the flavor.
I love it more because it’s a superfood, bursting with beta-carotene and very nutrient dense.
I also am a big fan of Butternut squash. It’s a little lighter in the bite and has a nice sweetness.
Long Beans (sitaw) – cut them in 3-4 inch long pieces
Okra – keep these whole so it doesn’t run into the sauce
Chinese Eggplant – I love the mild taste and they hold well in the stew
Bitter Melon aka Bitter Gourd (ampalaya) – the flavor is bitter, but surprisingly is the balancing ingredient that makes this dish exciting. It’s a total powerhouse of nutritious benefits. I have to have it. You can leave it out if you choose.
Garlic, Ginger, Onions, Tomatoes – these are to be sauteed till fragrant and help make the sauce base
Remaining Pinakbet Ingredients
Shrimp Paste (bagoong) – The must-have salty, savory, umami, super yummy ingredient for pinakbet. Shrimp paste is shrimp or krill, finely crushed and fermented over time. It’s a popular ingredient in many Asian and Filipino recipes. You can always just put it on the side to mix in later, but if you can add it in during cooking, it’s much better.
You can find shrimp paste at an Asian grocery. If you cannot access it, you can cook this dish with prawns (shell on) and add some salt. Add the prawns towards the end so they are tender.
You CAN also put it on the side and those who choose to omit it, can do so easily this way.
Vegetable Boullion – I use “Better than Boullion” Brand and it has whole-food flavor with no msg. I love it and recommend it. This is NOT sponsored, but I do like to mention things I really like to use. This veggie boullion elevates the sauce flavor and mixes well with the shrimp paste.
Water, Oil, salt and pepper – Oil the pan to sautee the garlic, ginger, onions, and tomatoes first. I love avocado oil because it works well with high heat and has a mild flavor. I suggest a high-heat oil because a very hot pan is part of the technique to release the aromatics from the garlic, ginger, onions, and tomato.
- Add in the water to stew the squash and it will help make the sauce.
- Salt and pepper is only to taste. In fact, I do not add extra salt to pinakbet because it’s often a weekday recipe for me, and the dish is already bursting with goodness. The veggie boullion and shrimp paste are already salty additions.
Equipment
To prepare Pinakbet, you will need the following equipment:
- Large Pot or Deep Skillet: For sautéing the aromatics and cooking the vegetables.
- Cutting Board: To chop the vegetables.
- Knife: For slicing the vegetables and dicing the aromatics.
- Measuring Cups and Spoons: To measure water and any ingredients needed.
- Wooden Spoon or Spatula: For stirring the ingredients while cooking.
- Lid: To cover the pot while the pinakbet simmers.
Instructions for Cooking Pinakbet
- Prepare the Ingredients:
- Wash and chop the vegetables: Kabocha squash, long beans, okra, Chinese eggplant, and bitter melon as desired.
- Dice garlic, ginger, onions, and tomatoes.
- Sauté Aromatics:
- In a large pot or deep skillet, heat oil over medium heat.
- Add garlic, ginger, onions, and tomatoes. Sauté until fragrant and the onions become translucent.
- Add the Vegetables:
- Start with the firmer vegetables first. Add the Kabocha squash and sweet potato. Stir for a couple of minutes.
- Then, add the long beans, okra, and Chinese eggplant. Stir-fry the vegetables for another 2-3 minutes.
- Incorporate Bitter Melon:
- Gently add the bitter melon to the pot and mix well.
- Season the Dish:
- If using shrimp paste (bagoong), add it at this point for a deeper flavor or leave it on the side for those who prefer it separately.
- Pour in water and add vegetable bouillon (if using). Stir to combine.
- Simmer:
- Cover the pot and let the mixture simmer for about 15-20 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
- Adjust Seasoning:
- Taste the pinakbet and adjust salt and pepper as necessary. Remember that the shrimp paste and bouillon provide some saltiness.
- Serve:
- Once cooked, remove from heat and let it sit for a few minutes. Serve hot with steamed rice.
Enjoy your delicious Pinakbet!
Easy Pinakbet with Kabocha Squash (Filipino Vegetable Stew)
Equipment
- 1 large braiser pan or Dutch oven
- mixing spoon
Ingredients
- 3 tbsp avocado oil neutral oil is okay
- 1 tbsp garlic finely minced
- 1 tbsp ginger finely minced
- 1 whole yellow onion cut in half the whole onion then cut ½ wide long strips
- 1 whole tomato cut in half then cut into quarters
- 2 cups water
- 1 medium Kabocha Squash or Butternut Squash medium size and cut into 1 inch cubes and cut the skin off
- 1½ tsp shrimp paste (bagoong) Optional. Add more as you like. It can also be put on the side.
- 1½ tbsp vegetable boullion I like Better than Boullion brand or similar
- 10 pieces okra keep whole
- 1 small Chinese eggplant thick cut 1-inch diagonals then cut those in half
- 1 bunch long beans (sitaw) cut 3-inch length pieces
- 1 cup bitter melon (ampalaya) cut in half, take middle and seeds out, then cut into ¼ wide pieces
- salt to taste only
- fresh ground black pepper to taste only
Instructions
- Clean veggies and prep and cut each vegetable as mentioned above.
- Heat the avocado oil with med-high flame in your large braiser pan.3 tbsp avocado oil
- Add the garlic and ginger and saute for five seconds then add the onions.1 tbsp garlic, 1 tbsp ginger
- Saute till the onions just begin to get glossy, then add the chopped tomato.1 whole yellow onion, 1 whole tomato
- Continue to saute till very fragrant, but still intact for about 30 seconds.
- Add the water. The water should be quickly simmering. Add the Kabocha squash when the water is simmering.2 cups water, 1 medium Kabocha Squash or Butternut Squash
- Add the vegetable boullion and the shrimp paste. Mix and incorporate.1½ tbsp vegetable boullion, 1½ tsp shrimp paste (bagoong)
- Cover with lid tightly. Let the squash cook for about 10 minutes, then check it.Check the squash with a fork and add more time depending if the squash is close to being done, but not all the way done because you still have to add vegetables. I always say take a bite and check. Add a little more water if you need to depending on the size of the squash (because you will want sauce).Do not overcook the squash or it's going to be mushy.
- Now add the remaining vegetables starting with okra and eggplant. Then after a minute add the beans and bitter melon.Close the lid again to cook the veggies for one more minute.10 pieces okra, 1 small Chinese eggplant, 1 bunch long beans (sitaw), 1 cup bitter melon (ampalaya)
- The squash should now be fork-tender. Check and give it a taste.Gently mix the vegetables and remove pan from the heat source.salt, fresh ground black pepper
- Serve immediately so the vegetables stay colorful and aromatic.Grab your side of rice and have side sauces like chili oil and more bagoong. Enjoy!!
Notes
- add pork
- add prawns with shell on
- add tofu
- add yellow sweet potato
- add leafy greens
- add a cup of coconut milk
- try a side of farro
- try a side of brown rice
- try a side of quinoa
Nutrition
Citations:
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