Tuesday, September 4, 2012

HOW TO COOK PINAKBET (TAGALOG STYLE)





Here is another recipe, the Pinakbet which is an authentic Filipino dish. Pinakbet is actually an Ilocano dish but because of its delicious combinations of vegetables it became popular in the country until it became one of  the Traditional dishes here in the Philippines. There are many ways to cook Pinakbet. One of these ways and variations is the Tagalog style Pinakbet which is a version from Bulacan, a province in the Philippines. It is more on like a Ginisa than Being Sinabawang gulay that the Ilocanos used to cook. The Ilocanos are known for being frugal and this dish reflects their being frugal because Pinakbet is cheaper than the other vegetable dishes (my Ilocano brothers and sisters, please, take it as a compliment). I knew how to cook Pinakbet in Ilocano way but what I am going to share with you in this recipe is how to cook Pinakbet in Tagalog way. Here is my recipe:

INGREDIENTS
½ kilo of boneless pork (diced)
6 cloves of garlic (crushed)
2 medium size onions (sliced)
¼ cup of boneless alubaybay fish sauce (bagoong isda)
2 cups of water
5 regular size eggplants (cut into desire sizes but don’t cut too small)
5 pieces of medium size tomatoes (cut into 4 pieces each)
6 pieces of Okra (cut into 2 pieces each)
1 cup of Ampalaya fruit, cut into 4 pieces each (Bitter gourd)
¼ cup of vegetable oil

COOKING PROCEDURE
  1. Saute garlic and onions until light brown.
  2. Add the pork, stir-fry until the pork appears to be light brown.
  3. Add the eggplant, Okra and Ampalaya.
  4. Add the water and Bagoong.
  5. Simmer until the Vegetables are cooked.
  6. And serve with rice.
IMAGES FOR PINAKBET (ILOCANO STYLE)




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