Pinakbet with Squid in Coconut Milk (Pinakbet sa Gata)

Method10 steps · about 35 min

1. 1

   Step 1: Before heating the pot, wash and drain the vegetables. Trim the snake beans (6) and cut into 2-inch pieces; peel, deseed and cube the half squash. Trim the okra (6–8) stems, slice the eggplant, and remove the bitter melon (1) seeds before slicing it. Peel and mince the thumb-sized ginger (1) piece, peel and chop the onion (1), and peel and crush the garlic (4). Cut the cleaned raw squid (½ lb medium) into bite-sized rings and tentacle pieces, keeping it separate from the vegetables. Heat all the cooking oil (3 tbsp) in a cooking pot over medium heat.

   Uses ½ lb medium raw squid, already cleaned; cut into bite-sized rings and tentacle pieces in step 1 · 6 snake beans (sitaw), trimmed and cut into 2-inch pieces in step 1 · ½ small butternut squash, peeled, deseeded and cubed in step 1 · 6–8 okra pods, stems trimmed in step 1 · 1 Chinese eggplant, trimmed and sliced in step 1 · 1 small bitter melon, seeds removed and sliced in step 1 · 1 thumb-sized piece fresh ginger, peeled and minced in step 1 · 1 medium onion, peeled and chopped in step 1

2. 2

   Step 2: Add all the prepared garlic, ginger and onion to the heated oil. Sauté, stirring, until the onion is soft.

   Uses All heated cooking oil in the pot · All prepared garlic, ginger and onion from step 1

3. 3

   Step 3: Add all the cut squid to the softened aromatics and sauté for about 2 minutes, stirring to coat it in the oil.

   Sauté the squid briefly · 2 minUses All softened aromatics and used oil · All cleaned squid pieces from step 1

4. 4

   Step 4: Lift the squid onto a clean plate and set aside. Leave the sautéed aromatics and used oil in the cooking pot.

   Uses The squid and its cooked aromatic pan

5. 5

   Step 5: Add all the prepared squash cubes to the retained aromatic base. Sauté for about 3 minutes.

   Sauté the squash · 3 minUses All cooked aromatics and used oil left in the pot · All prepared half-squash cubes from step 1

6. 6

   Step 6: Pour all the coconut milk (2 cups) into the squash pot and bring to a boil. Lower the heat, cover and simmer gently for 10 minutes.

   Simmer squash in coconut milk · 10 minUses The complete squash-aromatic base · 2 cups coconut milk

7. 7

   Step 7: Stir all the prepared okra, snake beans, bitter melon and eggplant into the coconut-squash pot. Cook at a gentle simmer for about 8 minutes, stirring occasionally, until the vegetables are becoming tender.

   Simmer the mixed vegetables · 8 minUses The complete simmering squash pot · All prepared 6–8 okra pods, six beans, bitter melon and eggplant from step 1

8. 8

   Step 8: Return all the held squid to the vegetable pot and stir in all the shrimp paste (1½ tbsp) and ground black pepper (¼ tsp). Simmer for about 5 minutes, stirring gently, until the squid is fully opaque and cooked through and all the vegetables are tender. Continue gently as needed to reach those endpoints.

   Finish squid and vegetables · 5 minUses The complete simmered vegetable pot · All squid lifted out and held in step 4 · 1½ tbsp shrimp paste (bagoong) · ¼ tsp ground black pepper

9. 9

   Step 9: Transfer the hot squid and vegetables with their coconut sauce to a serving dish.

   Uses All cooked pinakbet

10. 10

    Step 10: Share between four portions and serve hot, with ready steamed rice if wanted.

    Uses All plated stew · Ready steamed rice to serve, if wanted