Ingredients with Measurements:
- 1 lb. squid, cleaned and sliced into rings
- 2 medium-sized tomatoes, chopped
- 1 medium-sized onion, chopped
- 1 medium-sized bitter gourd (ampalaya), sliced
- 1 medium-sized eggplant, sliced
- 1 cup sliced okra
- 1 cup sliced string beans
- 1/2 cup water
- 1 tablespoon fish sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the cooking oil in a large pan over medium heat.
2. Add the onions and sauté until translucent.
3. Add the tomatoes and cook until they are soft and mushy.
4. Add the bitter gourd, eggplant, okra, and string beans. Stir well.
5. Add the water and fish sauce. Cover the pan and let it simmer for 10 minutes or until the vegetables are tender.
6. Add the squid rings and cook for another 5 minutes or until the squid is tender.
7. Season with salt and pepper to taste.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 15g
- Protein: 12g
Substitutions for ingredients:
- You can substitute shrimp or fish for the squid.
- You can substitute other vegetables such as pumpkin or squash for the bitter gourd and eggplant.
Variations:
- You can add coconut milk for a creamier version of the dish.
- You can add chili peppers for a spicier version.
Tips and tricks:
- Make sure to clean the squid thoroughly before slicing.
- You can marinate the squid in calamansi juice and soy sauce for added flavor.
- Do not overcook the squid to prevent it from becoming tough and rubbery.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a pan over low heat until heated through.
Presentation ideas:
- Serve the Squid and Tomato Pinakbet in a large serving dish.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
Suggested side dishes:
- Grilled or fried fish
Troubleshooting advice:
- If the vegetables are too hard, add more water and let it simmer for a few more minutes.
Food safety advice:
- Make sure to cook the squid and vegetables thoroughly to prevent foodborne illnesses.
Food history:
- Pinakbet is a popular Filipino dish that originated from the Ilocos region in the northern part of the Philippines.
Flavor profiles:
- Savory, slightly bitter, and tangy
Serving suggestions:
- Serve the Squid and Tomato Pinakbet as a main dish for lunch or dinner.
Related Categories
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Region: Philippine