Filipino Foods for Families
Pinakbet
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Pinakbet is widely love by the Filipinos because of its taste and variety of ingredients on it. This Filipino cuisine is also known as the Filipino Vegetable Dish. This dish is popularized as “Dinengdeng” in Ilocos region by the ilocanos and different version arises from different region. We have the PInakbet Tagalog from the Manila Region and Cebuano Pinakbet in Visayas. In any version, the taste differs because of the ingredients being used, the Tagalog uses shrimp paste while the ilocanos uses fermented fish and Cebuanos uses regular pork belly as their meat until the previous 2 versions use lechon kawali. The preparation of this dish greatly depends on the taste those who prepare it. Some of those like it spicier, or a little bit salty, or meatier and less vegetables or more vegetables and less meaty. This dish makes it way to fame to the Filipino community because of the variety of vegetables that we can taste in this food and great taste that the fermented fish or paste added makes you lost your words to express how it taste. If you want to give your family a healthier food and budget friendly, this food is for everyone!
Recipe
INGREDIENTS
- ¼ kilo pork belly, cut into strips or ¼ kilo of lechon kawali chopped in cubes
- Chicharon (Optional)
- 3–4 tablespoons shrimp paste
- Medium squash (Cut into cubes)
- 1 pc. onion (chopped)
- 3 minced Garlic
- 1 tablespoon oil
- 2–3 medium tomatoes (chopped)
- 2 to 3 cups of water
- 5 pcs. young okra (cut into halves diagonally)
- ½ bunch string beans (cut into 3-inch lengths)
- 1 medium Ampalaya (cleaned and cut into slices)
- 1 large Eggplant (cleaned and cut into cubes)
PROCEDURE
1. In a pan, saute onion and garlic over medium heat until tender and aromatic. Add pork and cook for 3 to 5 minutes or until lightly browned.
2. Add the shrimp paste and continue to cook for about 2 minutes. Add tomatoes and cook for about 5 minutes or until softened.
3. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender.
4. Add more water in ½ cup increments as needed to maintain about 1 cup of liquid.
5. Add squash and cook for 4 minutes. Add okra, long beans, Ampalaya, and Eggplant.
6. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
7. Add Chicharon. Best serve with Rice.
Tips:
> If you want to make it spicier, add the chili pepper first before you saute the garlic and onions.
> If you don’t want the bitter taste of the ampalaya, soak first the ampalaya in a clean water for 30 minutes or more before cooking and slice it thinly.