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