Recipe for Filipino Pinakbet: Vegetable Medley With Shrimp Paste Depth

This traditional Filipino dish showcases the vibrant flavors of mixed vegetables simmered in a rich, savory sauce.

I’ve perfected the balance of bitter melon, eggplant, and okra with shrimp paste for an authentic taste of home cooking.

Ingredients for Recipe for Filipino Pinakbet

Fresh veggies and pantry staples bring this Filipino classic to vibrant life.

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The bitter melon is non-negotiable for authenticity. Look for firm, bright green ones at Asian markets—they should feel heavy for their size. Eggplant soaks up oil, so Japanese eggplant (the long, thin kind) works best here. If you can’t find daikon, regular radish in a pinch, but the texture won’t be quite the same. I grab my produce at H Mart or the local Filipino grocery when I can.

No vegan shrimp paste? Miso paste or fermented tofu gets you close to that funky, salty depth. Fresh okra can be slimy for some—if that’s you, blanch it first or sub in green beans. The coconut oil can be swapped for neutral oil (like avocado), but it adds a nice richness. For extra umami, a dash of soy sauce or tamari won’t hurt.

Pinakbet tastes even better the next day once flavors meld. Stores 3-4 days in the fridge, reheats like a dream. Freezes well too for up to 3 months—just thaw and warm gently to keep textures intact.

Step-by-Step Instructions for Filipino Pinakbet

Here’s the method I use to layer all these flavors just right.

Step 1: Sauté the Aromatics in Coconut Oil

Heat the 2 tbsp coconut oil in a large pot or deep skillet over medium heat. Add the red onion and cook for 3-4 minutes until it turns translucent and starts to soften at the edges. You’ll notice the raw bite mellows out as it cooks.

Stir in the 4 cloves garlic cloves and cook for another 30 seconds until fragrant. Don’t let the garlic brown—just warm it enough to release its aroma. This forms the flavor base that will carry through the entire dish.

Step 2: Build the Umami Foundation with Vegan Shrimp Paste

Push the onion and garlic to one side of the pot. Add the 2 tbsp vegan shrimp paste to the cleared space and cook for 1-2 minutes, stirring constantly. The paste will darken slightly and become incredibly fragrant—this is the soul of the dish.

Pour in 1 cup vegetable broth and stir to dissolve the shrimp paste completely. Let this simmer for 2 minutes to meld the flavors. The liquid should turn a rich, golden color. This step ensures every vegetable will be coated in that signature umami depth.

Step 3: Add the Hard Vegetables First

Add the 0.5 whole daikon radish, 1 cup string beans, and 1 whole bitter melon. Stir well to coat them in the sauce. Cover and cook for 5 minutes over medium heat—this gives the denser vegetables a head start.

The daikon should begin to soften at the edges but still hold its shape. The bitter melon will start to release its unique flavor into the broth. Keep the heat steady; you want a gentle simmer, not a rolling boil.

Step 4: Incorporate the Remaining Vegetables

Add the 2 whole japanese eggplant, 1 whole zucchini, 2 whole tomatoes, and 8 pieces okra. Stir gently to combine. These vegetables cook faster, so adding them now ensures everything finishes at the same time.

Season with 1 tsp sea salt and 0.5 tsp black pepper. Cover and cook for another 8-10 minutes, stirring occasionally. The eggplant should be tender, the zucchini soft but not mushy, and the okra still vibrant green.

Step 5: Simmer and Adjust to Perfection

Reduce the heat to low and let the pinakbet simmer uncovered for 5 minutes. This allows the flavors to concentrate and the sauce to thicken slightly. Taste and adjust the seasoning if needed—the bitterness from the melon should be balanced by the salt and umami.

The vegetables should be tender but still retain some texture. The sauce will have reduced to a glossy coating that clings to each piece. Serve it hot, with the sauce spooned generously over the top, for the best experience.

Flavor Customization for This Dish

Spice It Up

Add 1-2 Thai chili peppers or ½ tsp red pepper flakes to the sautéed aromatics for a fiery kick. This works beautifully with the bitterness of the melon. I often toss in 1 chopped siling labuyo (Filipino bird’s eye chili) when I can find it at my local Asian market.

Extra Umami Boost

Enhance the depth with 1 tbsp soy sauce or 1 tsp fish sauce (ensure it’s vegan if needed). A splash of 1 tsp lime juice right at the end brightens all the flavors. I learned this trick from a vendor at the Filipino grocery near my coastal rides.

Creamy Twist

Stir in ½ cup coconut milk at the end for a richer, creamier sauce. This mellows the bitterness slightly and adds a luxurious mouthfeel. The milk also helps balance the heat if you’ve added extra spice. I love this variation on cooler evenings.

Herb Infusion

Fresh herbs can elevate this dish. Add ¼ cup chopped Thai basil or cilantro just before serving. I sometimes forage wild lemongrass near my herb spots and bruise 2 stalks to infuse into the broth for a citrusy note. 🌿

Protein Additions

For a heartier meal, add 1 cup cubed tofu or 1 cup cooked chickpeas along with the eggplant. The tofu soaks up the sauce beautifully. I pan-fry the tofu separately in 1 tbsp coconut oil first for extra texture.

Sweet Balance

If the bitterness is too strong, stir in 1 tsp brown sugar or 1 tsp coconut sugar. This doesn’t make the dish sweet but rounds out the flavors. I find this helps when introducing pinakbet to first-time eaters. 💛

Frequently Asked Questions