Here, we’ll replace an ingredient, the Bagoong, that is traditionally always present when cooking the vegetable viand.
In our version of this Pinakbet Tagalog recipe, we’ll use the dried Labahita.
Fry it first, debone and shred its flesh. It will have its way to blend with the other ingredients. The Pinakbet will have a distinct taste that adding salt would be optional.
Preparing the Labahita here is like how we prepare it on our Ginataang Kalabasa at Sitaw recipe.
Also, you might notice that the squash in Hearty Tongue’s recipe is more than the other vegetable ingredients. Aside from its nutritional benefits, I enjoy eating squash, so I had it more here on purpose.
Tools and Instruments Needed
- Frying pan
- Saucepan
- Cooking Spoon and Spatula
- Chopping Board and Knife
- Measuring Spoons and Cup
- Your trusted Stove
Unconventional Pinakbet Tagalog with Labahita
Description
Here's how you'll learn how to cook the Pinakbet Tagalog without bagoong.
Ingredients
Hearty Tongue's Pinakbet Tagalog Ingredients
Instructions
How to Cook Pinakbet Tagalog without Bagoong
-
Initial Prep for the Labahita (Surgeonfish)
As mentioned above, we'll fry and prepare the dried Labahita. Here's how:
- Heat the frying pan or the cooking pot (whichever), fry the dried fish in 1 tbsp of canola oil.
- When cooked, turn off the stove; for now.
- Remove the fish from the pot and let it cool down on a plate for a bit.
- Debone or remove the Labahita's flesh from its fishbone.
- Set aside the fish's flesh for a while. (Throw the fishbone away)
-
Let's Cook the Unconventional Pinakbet Tagalog Dish
- Put the pork with ¼ cup of water in a saucepan. Cover it and cook for 10 minutes, or until oil slightly comes out of the pork.
- Remove the pork from the saucepan and set it aside for a while. Then, pour one tablespoon of canola oil into the saucepan.
- Saute aromatics. Start with ginger and garlic (latter until golden brown), then onion (translucent).
- After being satisfied with the onion’s translucence, add tomato, followed by putting back the pork into the saucepan. Stir the ingredients until the tomato is soft.
- Add the deboned Labahita and stir to distribute evenly for 30 seconds.
- Pour in 1 cup of water. Cover and bring to boil and simmer for 5 minutes.
- Put the squash, then simmer for 3 minutes.
- Bring in all the other vegetables, ground black pepper and red chilli.
- Mix to disperse all the ingredients.
- Cover the saucepan and simmer for 15 minutes.
- Taste if the saltiness is enough. If not, you can add ½ teaspoon of salt.
- The Pinakbet Tagalog with Labahita is now ready.
The amount of Labahita we used for this recipe has enough saltiness to taste the Pinakbet dish. But if you prefer to add more salt, as the suggested amount above, please do so. An alternative is using fish sauce to add more flavour.
Servings 5
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 0.7g4%
- Cholesterol 18mg6%
- Sodium 48mg2%
- Potassium 1066mg31%
- Total Carbohydrate 29.3g10%
- Dietary Fiber 9.1g37%
- Sugars 13.6g
- Protein 12.2g25%
- Calcium 8 mg
- Iron 11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Having this version of Pinakbet Tagalog cooked without Bagoong but Labahita instead, we hope you've enjoyed your meal with us!
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Thanks a lot! See you in the following recipe!
I liked how you cooked your version of Pinakbet Tagalog. I’ll try this one next time when the price of the vegetables goes down. 😁