Hi there my friends! @ricomambo here, is back once again. Now what i am about to share with you is one of my all time favourite dishes. So come on, let us cook my own version of this Ilocano vegetable dish.
Although there are a lot of variations to this delicious vegetable dish, pakbet or pinakbet originated in the northern provinces of luzon especially in the Ilocos provinces where they cook their own vegetable harvest from their backyard gardens.
| Ingredients | Procedure | What it looks like |
|---|---|---|
| Egplant | Wash with water then dice. |  |
| Ampalaya | Wash. Cut into quarters |  |
| Squash | Peel then dice. |  |
| Okra | Remove the tips. Cut into halves. |  |
| Baguio beans | Wash with water. Remove tip. Cut into thirds. |  |
| Sili | Wash. Remove tips. Cut into halves |  |
| Patani peas | Wash with water. |  |
| Malunggay fruit | Peel skin. Cut into 3 inch long sticks. |  |
| Tinapa | Remove the bones. Set aside flesh. |  |
| Fresh tomatoes | Wash with water. Cut into quarters. |  |
| Garlic and onion | Peel and dice. |  |
| Ginger | Peel and crush. |  |
| Bagoong (anchovy) sauce | Set aside 4-5 spoonfuls. |  |
Now that the ingredients are ready, cooking is much easier.
| Procedure | What it looks like |
|---|---|
| Mix all the ingredients in a large wok and cover it. |  |
| Cook in medium fire for 12-15 minutes |  |
And that is it kaarruba, umay kayon agsigao! (And that is is my neighbors, come and have a taste!)
Makapabisin ta pinakbet.
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Ay wewewen.. napalalo ah nu adu kilabban.. hehe..
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