Thursday, September 20, 2012

PAKBET or PINAKBET (Ilocano dish)

Pinakbet or otherwise known as Pakbet is a Filipino vegetable dish popularly known in northern Philippines (Ilocano people) and is cooked with anchovy sauce (bagoong - monamon fish) or bagoong alamang (shrimp paste). In Tagalog it is sometimes called Ginisang Gulay  (Sauteed Vegetables with Fish Paste or Shrimp paste).

Pakbet recipe:


1/2 kg pork meat, sliced into serving pieces
3 pcs. round eggplant, sliced in 1 inch thick
1 medium size bittermelon(ampalaya), quartered
1/2 bundle string beans, cut in 1 inch length
1 medium squash,peeled and sliced
3 pcs. medium tomato, sliced
8 pcs. okra
2 pcs. jalapeno (sili pansigang)
1/2 cup anchovy sauce (bagoong)
1 thumb size ginger, peeled and sliced
1 onion, sliced
2 cloves garlic
2 cups water
salt or Patis to taste

How to cook Pinakbet:

Procedure and cooking instructions:

1. In a large pan, sautee the pork meat until golden brown. Set aside.
2. In the same pan, sautee garlic, onion, ginger and tomato for 3 to 5 minutes.
3. Then add the brown meat and water and let it boil for 3 to 5 minutes.
4. Mix the anchovy sauce in 1/2 cup warm water in a bowl then pass thru a sieve to filter out fishbones from the mixture.
5. Let it boil for 2 minutes then add  all the vegetables except okra.
6. Simmer for another 5 to 10 minutes, then add okra and jalapeno.
7. Add patis or salt according to your desired taste.
8. Remove from heat and serve hot with rice.

Cooking Tips:

In the absence of anchovy sauce or doesn't like it, you can use shrimp paste (bagoong alamang). You can also use shrimp instead of pork and do not overcook the vegetables because its bright and fresh colors will be lost and becomes mushy.

See also:



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