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Pinakbet or Pakbet is a popular Ilocano dish, and one of the authentic Filipino food. The word Pinakbet or Pakbet is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled”.
The original Ilocano Pinakbet or Pakbet uses bagoong (“bugguong” in Ilokano), 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, okra, string beans, chili peppers, parda, winged beans, and others.
The Tagalog version of Pinakbet or Pakbet usually includes kalabasa. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Filipino households. As its name suggests, it is usually cooked until almost dry and shriveled; the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added.
Pinakbet or Pakbet is considered a very healthy Filipino dish.
Pakbet or Pinakbet Ingredients:
Pakbet or Pinakbet Cooking Instructions:
Pakbet or Pinakbet Recipe,
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