Pakbet or pinakbet is a famous vegetable dish that began from one of the northern territories of the Philippines, Ilocos. The vegetables utilized on this dish are generally filled in the back yard of each and every resident and are accessible practically the entire year. Harsh Melon, eggplant, okra, and string beans are only a portion of the vegetables that make-up this magnificent dish. Pakbet is cooked in an earth pot called “Palayok” and Anchovy sauce (bagoong isda) is utilized to add flavor.
As the acclaim of this dish grew, a few variants have grown. In the National Capital Region (Manila and the close by urban communities). Pinakbet is cooked with squash (kalabasa) and bagoong alamang (shrimp glue) is utilized to give flavor to the dish. This variety is known as “Pakbet Tagalog”.
An exceptionally simple to-cook dish loaded with various nutrients and minerals (limit the bagnet on the off chance that you are aware of your wellbeing), Pakbet is a dish that is truly worth difficult. Incidentally, having an additional cup of rice around could help.
4 pieces round eggplant cut down the middle
2 pieces little harsh melon ampalaya, quartered
½ pack string beans cut into 2 inch length
1 piece yam kamote, quartered
8 pieces okra
1 piece tomato cubed
1 piece onion cubed
1½ cup water
1 lb bagnet
1/4 cup Anchovy sauce bagoong isda
- In an enormous skillet, place water let bubble
- Put in the anchovy sauce and trust that the combination will bubble again
- Include the vegetables beginning with the yam then put-in the okra, unpleasant melon, eggplant, string beans, tomato, and onion and stew for 15 minutes
- Add the bagnet or lechon kawali (cooking strategy accessible in the recipe segment) and stew for 5 minutes
- Serve hot. Share and Enjoy!