Pinakbet with Squid in Coconut Milk (Pinakbet sa Gata)

Pinakbet sa Gata or Pinakbet with Squid in Coconut Milk is what we had for dinner today. I am trying to abstain from meat, so I opted to prepare this dish because Pinakbet is one of my go to vegetable dishes. I also wanted to have ginataang gulay, so I added coconut milk to my Pinakbet so that I can have both the dishes that I am longing for. To be honest, I did not expect it to be this good.

Ingredients

• ½ lb. medium squid, cleaned
• 6 pieces snake beans (sitaw), cut in 2 inch pieces
• ½ small butternut squash, cubed
• 6 to 8 pieces okra
• 1 medium Chinese eggplant, sliced
• 1 small bitter melon, sliced
• 1 thumb ginger, minced
• 2 cups coconut milk
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 1 ½ tablespoons shrimp paste (bagoong)
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a bowl.
2. Sauté garlic, ginger, and onion. Continue to cook until the onion are soft.
3. Add the squid and then sauté for 2 minutes.
4. Remove the squid. Set aside.
5. Add the butternut squash. Continue to sauté for 3 minutes.
6. Pour the coconut milk into the cooking pot. Let boil. Cover the pot and then simmer for 10 minutes.
7. Add the okra, snake beans, bitter melon, and eggplant. Stir and cook for 8 minutes.
8. Stir in the squid, shrimp paste, and ground black pepper. Cook for 5 minutes.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!

Nutrition Information

Serving size: 4