Pinakbet

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled. The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers , parda and winged beans. A Tagalog version usually includes calabaza. 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 shrivelled and the flavors of the vegetables are emphasized and accentuated by bagoong (fermented shrimp fry). In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Northern and Ilocos regions of the Philippines. The history of this dish is derived from such. "See Also" Dinengdeng.

External links

* [http://www.youtube.com/watch?v=L044SyWQuO8 YouTube Video of How to Cook Pinakbet]
* [http://www.filipinofoodrecipes.net/pakbet.htm Recipe for Pinakbet]