Pinakbet or Pakbet is one of the Filipino recipes that I love to cook and a dish that my hubby likes to eat. He’s very fond of eating any kind of food recipes that contain vegetables. No matter how it was prepared and cooked. It is very easy for him when it comes with vegetables.
Growing up until college, I’m very picky when it comes with vegetables. I’m not fond of eating vegetables until I’ve met my hubby. He taught me how to eat and the benefit of eating this type of food. Slowly, I’ve learned to love and appreciate the taste of vegetables like this pinakbet. I remember then eating out on a date he preferred to choose food dishes with vegetables. He wanted me to learn to eat vegetables. It sounds funny but its true. Being with him, with the type of food he eats, I have no choice but to learn to love and appreciate the kind of foods he eats, specially this Filipino food.
Learning on things that my hubby loves especially on foods is what I enhanced the most. As the saying goes- “The way to a man’s heart is through his stomach”. I’ve got the chance to learn more of vegetables recipes here in Canada. Away from home, we missed a lot of filipino comfort food. Pinakbet, an authentic Filipino dish is one of them. I also like Pork Chopsuey,Repolyo Guisado (Sautéed Cabbage), Togue Guisado (Sautéed Bean Sprouts), Sayote Guisado (Sautéed Chayote) and many other Filipino veggie dishes.
Thank God that there are Asian stores here where we can find some of our vegetables grown back home.
- 1/2 lb. pork, sliced
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/2 squash, cubed
- 2 cups sliced okra
- 2 cups 1-1/2 inch long cut sitaw (yard long beans)
- 2 eggplants, sliced
- 1 ampalaya (bitter gourd and/or bitter melon), sliced
- 1 to 1-1/2 cup water
- 2 to 3 tbsp. bagoong alamang (salted shrimp paste)
Cooking Procedures :
- In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
- Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
- Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
- Pour in water and add the bagoong alamang, and bring to a boil.
- Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
- Immediately remove from heat. Transfer to a serving dish. Serve hot.
Naimas, yes. What i love about pinakbet or dinengdeng is that it is basically a vegetable dish and just about any group of vegetables will work. For those that are true vegetarians you can do without the meat and bagoong or shrimp sauce and just use salt. Don’t use soy sauce as it gives a truely different taste. Of course you can’t beat the taste that the bagoong gives to the dish but use of salt instead does work. Pinakbet can also be made with fish or shrimp or prawns. Pork is the usual meat used.
MMmmmm…the best ang pinakbet lalo na pag BAGNET ilagay na ksma mga vegetable 🙁
mas masarap talga ang pakbet ng ilokano,tama no squash at hindi masabaw
my hubby loves pinakbet…hes a german by the way….
Thanks for this reciped. This is the kind of pinakbet I was looking for…there are so many versions out there. My fiancé will be doing the cooking.
i think eliz is pertaining to the real bagoong which contains little salted fish,the bagoong alamang contains little shrimps..hehe
i never thougth i’d learn to love this kind of dish..”pinakbet”
when i was juz a little kid i thot this wouldn’t taste juz like heaven coz it luks lyk a whirlwind of not so good looking vegies..
but things change.. 🙂
agee with michael estaRADA.. and I think the original pakbet (and there’s a way to pronounce the word correctly the ilokano way^^) is cooked with bagoong isda (simply bagoong in ilokano) and no squash. i’m an ilokana =D
haist.. .missed our kitchen..love pakbet..i’ll gonna cook this when i get home tonight!
NAIMAS TI PINAKBET YOU AHHH..NEM DUMA LATTA TI ILOCANO PINAKBET..CKAMI MET LANG NGA ILOCANO TI NAG GAPWAN NAH DATTA…BUT TNX IT’S GOOD…ILOVE YOUR PINAKBET AS WELL:)
yummyyy? my mum is the best chef to cook this pakbet. this is the one of my favorite food, everytime i back to my home town i always ask my mum to cook pinakbet,, veg.is my favorite good for your health
im hungry.! i hate this! hahaha.. im longing for this food..
before i always add bagoong to my pakbet but i tried something new like knorr cubes and tastes good..
I love vegetables, I will try cooking your pakbet. Well, I will try cooking pakbet for myself and my children.
I am a new mom.. new wife .. and ready to cook all kinds.. and one of which is PAKPET… hmm yummy
i love this food ,i try to cook this food ,
Thank you for all the recipes. May GOD Bless your site…
GULAY PAMPAHABA NG BUHAY, KAYA ANO PANG HAHANAPIN MO, KUMAIN KA NG PAKBET, PARA DI KA MAGALET…. ANONG SAMET DAHIL MASAMET NA MASAMET, ummmmmmm, yummy, YUMMY SARAP UMMMMMMMMMMMMMMMMMMM! WOULD LIKE TO THANK
PINAKBET IS THE BEST, MASAMET, NAGPINTAS, I LOVE IT!
I am an ilocana daughter living here in Germany an so glad vegetables are available although expensive.The best to use in cooking pinakbet is fish sauce (bagoong na isda )and grilled fish with alot of tomatoes,My husband loves bitter melons (small ones ) very much
HMMMmm…I miss this food so much. . .I’ve got enough with hotdogs and eggs…I wish I could have one within this week….Coz I am getin sick with processed and canned foods.
I think vegetables are very important for healthy life. I hope my daughters will enjoy this recipe. I have written some similar recipe recently. Thanks for sharing.