- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
8
Pinakbet (tagalog)
Description
Actually, this has been originated in Ilocos Provinces here in the Philippines but as time goes by, people in Manila have finally created a new version of this dish by simply adding ingredients, that differ from the original pinakbet of Ilocanos. My mom is a 100% Ilocano, and she is also the one who taught me how cook and also made some twists in this dish. I use the hyacinth bean as the added ingredient that contains a variety of elements and compounds that includes vitamins B1 and C; linoleic acid; oleic acid; leucine; carotene; sucrose; glucose; calcium; iron; and zinc.
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add to shopping list Ingredients
250 grams pork, chopped into thin cubes
3 cloves garlic, crushed
1 medium onion, diced
2 medium tomatoes, diced
1/2 tablespoon shrimp paste
2 tablespoon patis (the transparent brown fish sauce) or ( use 1 tablespoon salt if there`s no patis or no fish sauce available)
2 curve slices squash, cut into cubes
1 tablespoon corn oil
2 cups water
1/2 teaspoon Sugar
150 to 200 grams hyacinth beans
3 medium size eggplant, cut into halves and lengthwise
5 pcs. lady fingers, chopped into halves
1 bundle ( about 10 strings ) string beans, chopped about 2 inches long.
a pinch ajinomoto seasoning to taste
a pinch powdered ground pepper
just a few malunggay leaves (moringa)
Preparation
Saute garlic and onions in corn oil until light brown.
Add the tomatoes and let allow to cook half-way.
Add the pork and season with patis or transparent brown fish sauce and shrimp paste, and let it cooked until it dries and comes out (this process is done to prevent /remove the unpleasant smell of pork and also let the aromatic smell comes up).
Season with powdered pepper.
Add half a cup of water and simmer for 1 minute.
Add the squash and let simmer until the sauce comes in consistency.
Pour another 1/2 cup water and simmer for 1 minute.
Add the lady fingers and hyacinth beans and leave unti half cooked.
Add the eggplants and cook for another minute.
When the sauce will soon dry up, pour in another 1/2 cup water and simmer for 1 minute.
Add the string beans and cook for 1 minute.
Then add sugar and malunggay leaves (moringa leaves).
Season with ajinomoto or any seasoning to taste.
Serve hot.
Post a Question or Comment
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5/02/11
rawrgirpow says:
ibet this tastes good, but as i say if it don't look good no lil persons gonna eat it. well exept for meee!! i think i'll try it and see if i can make it look pretty:)
