Pinakbet (also
called pakbet or pinak
bet) is an indigenous Filipino
dish from the northern regions of the Philippines. Pinakbet is made from
mixed vegetables steamed in fish or shrimp sauce. The word is the contracted form of the Ilocano word pinakebbet, meaning
"shrunk" or "shriveled". The
original Ilocano pinakbet uses bagoong,
of fermented monamon or other fish, for seasoning sauce,
while further south, bagoong alamang is used. The dish usually includes bitter melon (ampalaya). Other vegetables used include eggplant,tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops
and some beans like camote, patani, kadios are also optionally added. The young
pod of marunggay is also added. It is usually spiced
with ginger, onions, or garlic.
Ingredients:
4 pcs round
eggplant, cut in half
2 pcs small bitter
melon (ampalaya), quartered
½ bundle string
beans, cut into 2 inch length
1 small sweet
potato (kamote), quartered
8 pcs small okra
2 thumbs ginger,
thinly sliced
1 large tomato,
cubed
1 large onion,
cubed
1½ cup water
1 lb bagnet or lechon kawali
½ cup Anchovy
sauce (bagoong isda)
Instructions:
In a large pan,
place water let boil
Put in the anchovy
sauce and wait for the mixture to boil once more
Add-in the
vegetables starting with the ginger, then the sweet potatoes, okra, bitter
melon, eggplant, string beans, tomato, and onion and simmer for 15 minutes
Add the bagnet or
lechon kawali (cooking procedure available in the recipe section) and simmer
for 5 minutes
Serve hot. Share
and Enjoy! Mangan Tayon!!!
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