Skip to main content

Pinakbet

Pinakbet is an Ilocano specialty that made its way into the entire Filipino gastronomy. It's a merry mix of vegetables with meat all embraced by the Pinoy favorite - bago-ong.


There are so many ways of cooking pinakbet and its mainly of the meat component plus the type of bago-ong used. But the vegetables almost remain the same - kalabasa, ampalaya, sitaw, okra and talong.

Here's a simple recipe for Pinakbet using the Ilonggo bago-ong called Guinamos.




Ingredients
  • 1/4 kilo Pork slices (You can also use tulapho)
  • 1/1 cup Shrimps, deveined
  • 1 Tbsp. guinamos (Ilonggo bago-ong)
  • 1 bundle hantak (string beans/sitaw)
  • 1 medium kalabasa (squash), cubed
  • 2 pcs. amargoso (ampalaya/bittermelon), sliced, soaked in salt and water
  • 10 pcs okra, halved
  • 3 pcs  medium talong (eggplant), cut into bite sized pieces
  • 4 cloves. garlic, crushed
  • 1 onion, chopped
  • 1 thumb-sized ginger, sliced
  • Salt 
  • Pepper
  • Oil
  • Water
  • Kalkag (dried alamang), optional



How to Cook Pinakbet
  1. In a wok set on medium heat, stir fry pork in its fat.
  2. Saute-in ginger, garlic and onion until golden brown. Add oil if necessary
  3. Add shrimps then bago-ong and continue to stir-fry.
  4. Season with salt and pepper (or seasoning mix). 
  5. Place vegetables on top of the pork and shrimps. 


  6. Add a cup of water and cover. Do not mix. Just give the whole pan a sort of "shake".
  7. Simmer until vegetables are cooked. Check if kalabasa is already soft.
  8. Remove from heat and give it a toss to mix the meat and veggies.
  9. Sprinkle with kalkag if desired. Serve with rice.
Labels:

Popular posts from this blog

Valenciana: An Ilonggo all-time favorite

Mention Valenciana to the Ilonggos and they’ll instantly crave for this special dish. Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, birthdays, reunions and all other occasions thus I love calling it as the "occasional dish".     Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's a simple recipe for  Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 1 cup plain rice (optional) 2 cups Pork, sliced 1 cup Pork or Beef    Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins (optional) 1 large ilonion, chopped 6 clo...
8 comments
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Simple Bukayo

Bukayo is a native Filipino delicacy which is made mainly with coconut strips and sugar. There are two popular variants - moist and dry (also called bocarillo).  The former is typically made into toppings and fillings for suman latik and inday-inday, among others, though I just love eating it right from the container.  The latter is more candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go. Both share almost the same recipe with some more or less tweaks to make the other. Here's a Recipe to make the Dry-type Bukayo. Ingredients 3 cups Young coconut meat, shredded 2 cups Muscovado Sugar, adjust 1/2 cup Coconut juice or plain water Vanilla extract Calamansi rind (optional) How to make Bukayo In a wok, place coconut juice or water and sugar then mix thoroughly. Adjust the amount of liquid so as to dissolve the sugar but not to runny.  Bring to boil then add coconut meat gradually to m...
2 comments
CLICK FOR MORE INFO or RECIPE...