Friday, February 5, 2010
It is popular in Ilocos region though many Filipino knew this recipe, it originated in Ilocos.
The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used.
Ingredients:2 tbsps. cooking oil
1 tbsp. garlic, finely minced
½ cup onion, finely chopped
750 gms. pork, diced
5 pcs. ginger
4 pcs. ripe tomatoes, cubed
½ cup shrimp paste (bagoong alamang)
½ cup water
3 pcs. eggplants, sliced
2 cups squash, sliced
300 gms. okra
300 gms. sitaw
salt & pepper to taste
- Heat the oil in a saucepan and sauté the garlic and onion.
- Add the pork. Stir and cook for 15 minutes.
- Add the ginger and tomatoes and cook for 10 minutes.
- Add the shrimp paste and stir for 3 minutes.
- Add the water and bring to a boil.
- Add the eggplant, squash, okra and sitaw.
- Simmer for 15 minutes.
- Season with salt and pepper if desired.