Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce
The original Ilocano pinakbet uses bagoong for seasoning sauce, while further south, bagoong alamang is used. A Tagalog version usually includes calabaza (kalabasa). Most of these vegetables are easily accessible and are grown in backyards and gardens of most Ilocano 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.
Today im gonna show you my version of Pinakbet Tagalog.
i used shrimp paste(bagoong alamang) on this recipe.
Here are the ingredients:
¼ lb pork, thinly sliced
1 large egg plant, sliced
1 medium-sized bitter melon,(Ampalaya),chopped
¼ lb squash, chopped into cubes
3 pieces large tomato, sliced
1 piece onion, chopped
3 cloves garlic, crushed
6 to 8 pieces okra
1 bunch string beans, cut in 3 inches length
4 tbsp shrimp paste(bagoong alamang)
1 cup water
3 tbsp cooking oil
salt and pepper to taste
Cooking instruction:
In a cooking pan, heat oil,
When oil is hot enough, saute the garlic, onion, and tomato
Add the pork and cook until color turns light brown about 10 minutes
Add Bagoong alamang(Shrimp paste).Make sure to cook it well to eliminate the taste of fresh shrimp.
Put-in the squash and string beans cook for 5 to 7 minutes or until texture becomes soft
Add the remaining vegetables,and mix with the other ingredients .Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
And now its ready to served!!!
Perfect for hot plan rice.
Thanks for taking time reading my simple blog
Photo taken from Apple ipad 2
Hope you enjoy!!!
