Pinakbet
Pinakbet originates in the Ilocos region of the Philippines and is considered a national dish there. Vegetables and other healthy ingredients from around here go into this hearty stew.
Vegetables like eggplant, okra, bitter melon, tomatoes, and onions are all used to create this dish. Sautéed with garlic and ginger before being simmered in fish or pork broth, these vegetables take on a deep and savory quality. To enhance the dish’s signature umami flavor, shrimp paste (or bagoong as it’s known in the Philippines) is sometimes used.
The fermented fish or shrimp paste known as bagoong is an essential component of Pinakbet. A vegetarian option would be to leave out the bagoong, which gives the dish a distinctive and savory flavor.
Pinakbet is low in fat and high in fiber, so it’s a nutritious choice for lunch or dinner. The fish or pork broth is a great source of protein, and the vegetables used in the dish are a great source of vitamins and minerals.
As a main course, the dish is typically accompanied by steamed rice. As a staple in Filipino cuisine, this dish is a crowd-pleaser for diners of all ages.
Pinakbet is traditionally cooked over an open flame in an earthenware pot called a “palayok.” Banana leaves are used as a lid to keep the steam and flavor inside the pot. The purpose of this cooking technique is to improve the dish’s flavor and aroma.
The flavor of pinakbet can be altered to suit individual tastes. Other vegetables, such as squash, and varying degrees of heat may be used to create a number of possible dish variants.
In conclusion, Pinakbet is an Ilocano Filipino staple. Vegetables like eggplant, okra, bitter melon, tomatoes, and onions come together in this savory and healthy stew that uses a wide variety of locally sourced ingredients. It’s a staple in Filipino cuisine and is loved by people of all ages for its flavor and healthiness.
Want to learn another Filipino food? Here’s the next blog > Pochero
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