Thursday, May 29, 2008


Another native Filipino recipe with different variations depending on your location. Pinakbet is a combination of veggies and meat. Different meats can be used, ranging from chicken, pork, beef and even fried fish. The seasoning also varies but the most common is the salted fish sauce (bagoong). Anyone will surely love the tangy delectable taste of this native veggy recipe.

Toi's Pinakbet

  • 1/4 kilo pork with fat, cut into small pieces
  • 2 Amapalya (bitter melons) sliced to bite size pieces
  • 2 eggplants, sliced to bite size pieces
  • 5 pieces of okra, cut in two
  • head garlic, minced
  • 2 onions, diced
  • 5 tomatoes, sliced
  • 1 tablespoon of ginger, crushed and sliced
  • tablespoons bagoong isda or bagoong alamang
  • 3 tablespoons of oil
  • 1 1/2 cup water
  • Salt and pepper to taste

Cooking Directions

1. In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2. On the same pan, saute garlic, onion, ginger and tomatoes.
3. In a casserole, boil water and add bagoong.
4. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
5. Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
6. Salt and pepper to taste.
7. Serve hot with plain rice.

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