Photo: Kevin McCutcheon
Paul Qui's Pakbet (Pinakbet, Filipino Vegetable Stew) Recipe
10 ingredients
1 hr 10 min
4 to 6 servings
openrecipes
A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.
Estimated Nutrition (whole recipe, rough)
481
Calories
56g
Protein
15g
Fat
33g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ounces skinless pork belly , small dice
- 1 tablespoon Filipino sautéed shrimp paste
- 4 large shallots , thinly sliced (about 1 cup)
- 1 medium Anaheim chile , seeds and ribs removed and cut into 1/4-inch-thick strips
- 12 ounces kabocha squash (about 1/4 medium squash), peeled, seeded, and large dice
- 8 ounces tomatoes (about 2 small), cored and large dice
- 8 ounces Chinese or Japanese eggplant (about 1 large), trimmed and large dice
- 8 ounces okra , stems trimmed and cut into 1/2-inch rounds
- Kosher salt
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes