Focused recipe
Pinakbet with Squid in Coconut Milk (Pinakbet sa Gata)
A Filipino vegetable stew loaded with squash, okra, eggplant, and bitter melon, simmered in creamy coconut milk with tender squid and savory shrimp paste.
Filipino Updated 4/14/2017
Ingredients
Measured from the catalog payload.
- 1/2 lb squid cleaned
- 6 pieces snake bean cut in 2 inch pieces
- 1/2 piece butternut squash cubed
- 6 to 8 pieces okra
- 1 piece chinese eggplant sliced
- 1 piece bitter melon sliced
- 1 piece ginger minced
- 2 cups coconut milk
- 1 piece onion chopped
- 4 cloves garlic crushed
- 1 1/2 tablespoons shrimp paste
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
10 cooking steps
- Heat oil in a cooking pot.
- Sauté garlic, ginger, and onion. Continue to cook until the onion is soft.
- Add the squid and then sauté for 2 minutes.
- Remove the squid. Set aside.
- Add the butternut squash. Continue to sauté for 3 minutes.
- Pour the coconut milk into the cooking pot. Let boil. Cover the pot and then simmer for 10 minutes.
- Add the okra, snake beans, bitter melon, and eggplant. Stir and cook for 8 minutes.
- Stir in the squid, shrimp paste, and ground black pepper. Cook for 5 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Vegetable, Squid No tags Public recipe Revision 1