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Pinakbet: Submitted By:John Dave Pedroza

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.

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jurrie liva
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62 views2 pages

Pinakbet: Submitted By:John Dave Pedroza

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.

Uploaded by

jurrie liva
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Pinakbet

(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.

SUBMITTED BY:JOHN DAVE PEDROZA

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