Pinakbet

Pinakbet, also known as pakbét, is a Filipino vegetable dish characterized by its savory, earthy, and complex flavor profile, primarily derived from the pungent, salty umami of fermented fish sauce made from anchovies (buggúong or bagoong isda) or, in some modern variations, shrimp paste (armang or bagoong alamang). It traditionally consists of a variety of vegetables, including eggplant, tomato, okra, bitter melon, string beans, and sweet potato, although modern versions may use squash as a substitute. It is commonly served as a main course and eaten with steamed rice. Originating from the Ilocos Region in northern Luzon, Philippines, pinakbet is a staple dish among the Ilocano people.

Traditionally, pinakbet is prepared by cooking the vegetables together with fermented fish sauce using a method that falls between shallow boiling and steaming, often without the use of added fats or oils. In other regional variations, such as Tagalog-style pinakbet, the ingredients are sautéed prior to cooking, partly to lessen the strong aroma of the fermented fish sauce, and squash may be used as a substitute. Some versions substitute shrimp paste, while others incorporate coconut milk.