PINOYS!!!!!!How do you cook Pinakbet without using the bagoong or alamang?

Question

PINOYS!!!!!!How do you cook Pinakbet without using the bagoong or alamang?

Answer 1

Here is a delicious PINAKBET recipe I tried out that does not use BAGOONG or ALAMANG.

1/2 kilo of boiled pork belly or kasim (I think kasim is the shoulder), cut into 2-inch cubes

a bunch of sitaw (string beans), cut into 2-inch lengths

2 medium-sized eggplants, cut into 2-inch cubes or roughly the same size as the pork

6-8 pieces of okra, trimmed

1 whole garlic, peeled and finely minced

2 shallots, thinly sliced or diced

6 tomatoes, diced

3-4 pieces of tuyo in olive oil, flaked

3-4 tsps. of the oil in the bottle of tuyo

1 c. of fish broth

patis

Cooking procedure :

Note: To make fish broth, just boil the head and bones of a large fish in water. When I have the fish filleted in the market, I always bring home the head and the bones precisely for making fish broth. If fish broth is not available, you may substitute meat broth. Worst case scenario–use water.

Heat the oil in a thick-bottomed cooking pan (a wok or the traditional carajay is best for even cooking). Add the pork cubes and cook over high heat until lightly browned. For a more authentic pinakbet, you might want to use cubes of bagnet or lechon kawali. Add the garlic, shallots, tomatoes and the flaked tuyo. Cook for about a minute. Add the vegetables and pour in the fish broth. Season with patis. Simmer for 10 to 15 minutes or until the vegetables are tender and the mixture is almost dry.

Answer 2

Try using patis, or a combination of patis and hibe (dried shrimp).

For a while, bagoong gave my mom hives (it wasn't the shrimp but some other ingredient), so she used both patis and hibe.  It got her close to the flavor she wanted.

Answer 3

Umm.. it just wont be the same..

As long as you have the other ingredients.. Then i guess you can add some patis to it.. Its quite yummy and gives it a good taste :)

Or if you cant use that either, then you can do what someone else already suggested by putting some corned beef, but break it up really small.

Why arent you going to use bagoong or alamang? If you dont mind me asking, sorry.  

Answer 4

Corned beef perhaps because it looks like bagoong.

Just use more salt because bagoong is salty.

As long as your pinakbet has Ampalaya in it. ^^