My hubby loves pinakbet (Filipino vegetable dish) so much that he always wants to eat the dish 3 to 4 times a week. However, he recently developed an allergy to the main ingredient which is the fermented fish (alamang). Do you know of any replacement for alamang so I can also level up my pinakbet recipe? Image credit: http://www.kusinamasterrecipes.com/pinakbet/

You can try this recipe that does not require alamang: Ingredients: 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. Taken from: http://casaveneracion.com/pinakbet-without-bagoong/2/

Try replacing alamang with patis or oyster sauce. Either makes a great pakbet dish too! So just same ingredient, just add the patis or oyster sauce in an amount that suits your taste! ;)