Wednesday, 16 November 2011


I cooked pinakbet  more than two weeks ago per my husband’s request since we bought bagoong (fermented fish) at Mustafa.  I seldom cook Ilocano vegetable dishes not because I don’t want to but because I’m not sure I know how.

When it comes to Ilocano or other Filipino dishes, our parents never let us cook any.  Either because they love us and they don’t want us to do household chores but we have schedules in washing the dishes, cleaning the house, etc. except cooking. Or maybe the don’t trust us when it comes to cooking or they don’t want to waste food (they might not want the taste) specially that vegetables and other ingredients are very expensive in Tabuk (our hometown)   I only cooked dishes that were not familiar to them.

I am also hesitant to cook pinakbet nor dinengdeng specially with my siblings around because of my notion that they already have a pre-set taste preference of dinengdeng or pinakbet  - comments like, this doesn’t taste like mama’s or papa’s dinengdeng or pinakbet or their meanest comment like “it’s not delicious” all the more made me stay away from cooking this famous Ilocano vegetable dish.

Anyway, if you are not familiar about dinengdeng nor pinakbet, please check my earlier posts on these for some background information (My Mama's Pinakbet  and Cooking Close to Home with Inabraw or Dinengdeng )

Here’s my pinakbet recipe


Eggplant, sliced (Talong) – 3 medium size
Bitter gourd (Ampalaya), sliced – 5 small pieces
Lady finger (Okra), sliced in 2 horizontally – 10 pieces
Squash (kalabasa)
Winged Beans (sigarilyas)
Long Beans (sitaw)
Ripe tomatoes, diced (kamatis ) – 1 large
Onion, diced (sibuyas) – 1 medium bulb
Garlic, crushed (bawang) – 5 cloves
Pork belly, sliced – 300 g.
Bagoong (fermented fish sauce) – 3 tbsp
Ground pepper (pamintang durog)

Cooking procedure:

1. Sauté garlic until it is fragrant (do not roast it).  Add the onion and tomatoes Stir. Then add the  pork, sauté it for a few minute then   and simmer until the pork are tender but not fried.
2. Mix the water (enough to cover the vegetables) and bagoong then pour into the pan.
3. Add the eggplant and the squash. Let it simmer until the eggplant wilted
4.  Add in the rest of the ingredients and cook.
5.  Remove from fire.

I want my pinakbet with a little sauce.  For a healthier pinakbet cook this recipe without the pork :-)
Makes 8 servings. Here’s the estimated Nutritional values per serving:

Calories : 238 kcalTotal Fat: 21 g.
Cholesterol : 28.13 mg.Saturated fat :  7.5  g.
Protein : 6.3 gDietary fiber : 1.1 g.
Sodium : 548 g.Carbohydrate : 6 g


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