Pinakbet is a Filipino dish originating from northern Philippines made by steaming mixed vegetables in fish or shrimp sauce. The vegetables are cooked until shriveled and include bitter melon, eggplant, tomatoes, okra, string beans, chili peppers, and other local vegetables. Fish sauce made from fermented small fish or shrimp is used to flavor the dish, and it is usually seasoned with ginger, onions, or garlic. Variations include adding meats like pork or root vegetables.
Pinakbet is a Filipino dish originating from northern Philippines made by steaming mixed vegetables in fish or shrimp sauce. The vegetables are cooked until shriveled and include bitter melon, eggplant, tomatoes, okra, string beans, chili peppers, and other local vegetables. Fish sauce made from fermented small fish or shrimp is used to flavor the dish, and it is usually seasoned with ginger, onions, or garlic. Variations include adding meats like pork or root vegetables.
Pinakbet is a Filipino dish originating from northern Philippines made by steaming mixed vegetables in fish or shrimp sauce. The vegetables are cooked until shriveled and include bitter melon, eggplant, tomatoes, okra, string beans, chili peppers, and other local vegetables. Fish sauce made from fermented small fish or shrimp is used to flavor the dish, and it is usually seasoned with ginger, onions, or garlic. Variations include adding meats like pork or root vegetables.
(also called pakbet or pinak bet) is an indigenous Filipino
dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce.[1] The word is the contracted form of the Ilokanoword pinakebbet, meaning "shrunk" or "shriveled".[2] The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon(ampalaya).[3] Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced with ginger, onions, or garlic. A Tagalog version usually includes calabaza (kalabasa). Most of these vegetables are easily accessible and are grown in backyards and gardens of most Ilocano households. As its name suggests, it is usually cooked until almost dry and shriveled; in Tagalog version, the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added.