Original Pinakbet / Pakbet Recipe from Ilocos Cooking Tutorial and History

My Lola's Classic Pinakbet Recipe: A Delicious Taste of Home

A Brief History:

My Lola's Pinakbet / Pakbet is a staple in our family gatherings, bringing the flavors of the Ilocos region right to our table. Its roots go deep into Filipino cuisine, reflecting the abundance of fresh produce and the heritage of our ancestors. "Pinakbet" comes from the Ilocano word "pinakebbet," meaning "shrunk" or "shriveled," highlighting the way the veggies cook down to intensify their flavors. The humble pinakbet is also a staple in the carenderya / karinderya wherever part of the country you go. Feel free to browse more Filipino vegetable recipes on our site.

Cooking Recipe:

Ingredients:

• 1 medium-sized squash, peeled and cubed
• 2 medium-sized eggplants, sliced
• 6-8 pieces okra, ends trimmed
• 100g string beans (sitaw), cut into 2-inch lengths
• 1 medium-sized bitter melon (ampalaya), sliced and seeds removed (Optional )
• 1 medium-sized tomato, sliced
• 1 medium-sized onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons shrimp paste (bagoong)
• 2 tablespoons cooking oil
• Salt and pepper to taste
• 1 cup water or broth

Instructions:

1. Let's get cooking! Heat up some cooking oil in a large pan or wok over medium heat.
2. Add the minced garlic and let it sizzle until it's golden brown and fragrant.
3. Toss in the sliced onions and cook until they're soft and translucent.
4. Add the sliced tomatoes and let them soften up.
5. Time for the shrimp paste (bagoong)! Add it to the pan and let it meld with the other flavors.
6. Add the cubed squash and let it soak up all those delicious flavors.
7. Pour in some water or broth, cover the pan, and let it simmer for about 5 minutes until the squash starts to soften.
8. Add the rest of the veggies – the sliced eggplants, okra, string beans, and bitter melon. Gently stir everything together and let it simmer for another 8-10 minutes until all the veggies are tender.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice and enjoy the taste of home!

This Pinakbet recipe serves approximately 4 to 6 people, but you can easily adjust the quantities to suit your needs. Enjoy