Pinakbet was derived from an ilocano word "Pinakebbet" and originated from the native Ilocano regions on the northern part of the Philippines. This dish had come to be a well known dish all over the country until now, some of the foreigners also are loving it because of the taste and the crunchy fresh vegetables.
This dish doesn't have any special ingredients, in fact you can find them anywhere in every market, mostly in Asian countries. The vegetables are composed of ampalaya, okra, talong, squash, string beans, tomatoes, and parda, some people use to mix with fork meat sliced into a little cube size.
Cooking Preparations:
1/4 kilo Okra
1/4 kilo Talong
1/4 kilo Ampalya
1/4 kilo Squash
1/4 kilo String Beans
4Pcs. Tomatoes
2Pcs. Ginger
2Pcs Union
1 Whole garlic
1/4cup Fermented fish
1/2 kilo Pork
4 tbs. Cooking Oil
Instructions For Cooking
Heat the pan for 2 minutes, then pour the cooking oil until it will boil, put the garlic until it's color will turn brown next the union and the sliced cube pork meat, stir it for 10 minutes until the meat has been fried (we call this ginisa) then the next is we are going to put all the vegetables and stir for a couple of times, when the vegetables are half cooked we will now put the liquidized fermented fish be sure to use strainer, after that balance the taste with other seasonings and water be sure it will be salty enough then cover it for five minutes until it will boil and cooked. Turn off the stove and the pinakbet is now ready to serve...enjoy.
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