Creamy Pinakbet

A staple Filipino dish, this bet na bet na Creamy Pinakbet is simple, flavorful, and something that both grown-ups and kids will surely love.

Get it ready

• cooking pan
• wooden spoon
• small bowl

Gather it

• 3/4 cup organic European milk
• 2 tbsp. organic butter
• 1/4 cup organic cheese
• 4 cloves garlic, minced
• 1 small onion, sliced
• 2 pcs. ripe tomatoes, chopped
• 150 g pork belly, sliced thinly (optional)
• 1 small ampalaya, sliced thinly
• 1 cup kalabasa, cubed
• 1 cup eggplant, sliced
• 1 cup okra, ends trimmed
• 1 cup string beans
• 2 tbsp. patis
• 1/2 cup water or vegetable broth
• 1 tsp. cornstarch or squash puree
• Salt and pepper, to taste

Optional add-ons:

• Siling labuyo, for a spicy kick
• Tofu, as a meat-free protein option
• Malunggay leaves

Make it

Serves 4-5 people

1. In a pan, melt the organic butter over medium heat. Add garlic and onion, then saute until softened. Add chopped tomatoes and cook until saucy.
2. Add pork belly and cook until golden brown and fat is rendered.
3. Add the kalabasa first, then saute for 3 minutes. Then add eggplant, okra, and string beans. Stir and cook for 2 minutes.
4. Add fish sauce and water, then cover and simmer for 8-10 minutes until vegetables are cooked but not mushy.
5. In a small bowl, mix the organic European milk with cornstarch (or mash a few squash cubes for a more natural thickener). Slowly pour into the pan, stirring gently.
6. Once the sauce starts to thicken, sprinkle in the grated organic cheese and stir until melted and incorporated. Add salt and pepper to taste.
7. Serve with hot rice for a comforting, homecooked Pinoy meal.