Pinakbet or pakbet is an indigenous Filipino dish from the northern regionsof the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce.[1] The word is the contracted form of the Ilokano wordpinakebbet, meaning shrunk or shriveled.[2] The original Ilokanopinakbet uses bagoong, of fermentedmonamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon.[3] Other vegetables used include eggplant, 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. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilokano households. As its name suggests, it is usually cooked until almost dry and shriveled; in Tagalog version, the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon,chicharon, or other meats (most commonly pork) are added.
Posted on: Tue, 08 Jul 2014 12:31:13 +0000
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