Tuyong Pinakbet

Some like it wet, some like it dry, which side are you? Tuyong Pinakbet is a Filipino dish of mixed vegetables like eggplants, string beans, okra, squash and bitter melon stir fried with garlic, onions and tomatoes.


There are many ways to cook Pinakbet but as long as the key ingredients specifically the tropical vegetables like squash, eggplants and okra then you’re good to go. Depending on the region other ingredients are added like vegetables common on that province hence you see patani on some but not on others, same goes with the squash flowers. Seasonings also change, where bagoong monamon, bagoong alamang or fish sauce can be used. Meat can also be added or omitted, where it can be a choice of pork, prawns or even fried fish. Finally, what you will notice some pinakbets are saucy, some are soupy and some are dry. We are cooking the dry ones today becuase this is the version my wife loves. For me I love the soupy ones as I pour them on rice but when you are serving this dish with fried fish then it makes more sense to cook the dry ones specially if you are serving it kamayan style.

Preparing a less soupy or saucy variant is not much of a difference becuase most ingredients are the same, the only thing that will change is the process of cooking it as you will take a bit of care when cooking these vegetables. These ingredients are usually very delicate vegetables and without that much liquid you will need to make sure everything is cooked through, last thing you don’t want is that there are sections that will be raw and some sections that are over cooked. Hence leafy ingredients are usually discouraged on this type of pinakbet and what left are the chunky vegetables.

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Tuyong Pinakbet

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Tuyong Pinakbet is a Filipino dish of mixed vegetables like eggplants, string beans, okra, squash and bitter melon stir fried with garlic, onions and tomatoes.


Ingredients

Units Scale
  • 3 Asian eggplants, sliced into 2-inch pieces
  • 300 g okra, sliced into 2-inch pieces
  • 1/3 squash or buttercup, sliced roughly 1 inch
  • 250 g pork jowl, cubed
  • 2 pcs tomatoes, diced
  • 1 red onion, finely chopped
  • 6 cloves garlic, minced
  • 2 tbsp bagoong alamang
  • fish sauce
  • freshly ground black pepper
  • 1/4 cup water
  • oil

Instructions

  1. Generously season pork with salt and freshly ground black pepper, set it aside
  2. In a pan sauté garlic, onion and tomatoes in oil.
  3. Add pork jowls and brown evenly.
  4. Add squash and okra continuously pan frying for 2 minutes, bring the heat to low and cover for 5 minutes
  5. Add eggplants pan fry pan fry for additional 2 minutes.
  6. Add bagoong monamon give it a good gentle mix to distribute the bagoong. Pour 1/4 cup water then cover and simmer in low heat for 5 minutes until vegetables are cooked.
  7. Season with pepper add fish sauce if needed.

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6 Responses

  1. This looks good with all sorts of veggies.

  2. I think I might like the dry, too. It looks amazing z1

  3. I’ve never had Pinakbet, so I can’t say whether I’d prefer it wet or dry. This version looks quite delicious, though!

  4. New dish to me, and I’m loving all the colors in it. Bet I’d love the flavor, too — it sounds terrific. Thanks!

  5. I’ve never tried nor heard of Pinakbet (Do I say this almost every time I visit your blog? lol). But this combination of flavours and textures looks and sounds (as always) utterly delicious!

  6. suituapui says:

    I love stir-fried vegetables dry.

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