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Pinacbet (Filipino Vegetable Stew)

Demonstrated by: Espy Garcia.
Hawaii’s Plantation Village on May 23, 2004.



Pinacbet (Filipino Vegetable Stew)

  • 4 bitter melon
  • Hawaiian salt
  • 4 long eggplant
  • Water
  • 1 tablespoon vegetable oil
  • 20 dried shrimp
  • 2 tablespoons water
  • 1 can (14 1/2 oz) canned tomatoes, including liquid
  • 1 lb long beans, cut into 3-inch lengths
  • 1 onion, sliced
  • 1 pkg (10 oz) frozen lima beans
  • 1 pkg (10 oz) frozen whole okra
  • 1 pkg (3 oz) deep fried pork rinds
  • 4 1-inch pieces fresh ginger root, peeled and crushed
  • Bagoong (Filipino fish condiment) to taste
  • Salt and pepper to taste


Cut bitter melon into lengthwise halves; remove seeds. Cut in 2-inch pieces and lightly sprinkle with the Hawaiian salt; set aside. Cut eggplant in 2-inch pieces, lightly sprinkle with salt and cover with water; set aside. In a large saucepot, heat oil, add shrimp and the 2 tablespoons of water; sauté for 1 minute. Stir in tomatoes, long beans, and onion; cover and bring to a boil. Add lima beans, okra, bitter melon, drained eggplant, pork rinds, ginger and bagoong; cover and bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender, occasionally tossing vegetables in pot. Season with salt and pepper. Makes 4 to 5 servings.


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