Pinakbet is a popular Filipino dish typically coming from Ilocano Philippines. Pinakbet or pakbet is a recipe made of Filipino vegetables and popular among vegetarian Filipinos. The unique flavor of ampalaya and bagoong (shrimp paste) and other vegetables make his dish surely a remarkable delicious dish.
To prepare Pinakbet or Pakbet you need the following ingredients:
- One ampalaya (bitter melon), sliced
- ½ lb sliced pork cut into small pieces
- Two eggplants, sliced
- One Onion, Diced.
- Three Tomatoes, Chopped
- One cup of water
- Three pieces of garlic minced
- Three table spoons of oil
- Two cups of diced okra
- Two cups of cut beans
- Three tablespoons of bagoong alamang (salty shrimp paste)
- One table spoon of ginger.
- Salt and pepper to taste
Find below the Cooking instructions for pinakbet.
First heat the oil in a pan and add the sliced pieces of pork until the color is brown. When this is done, remove the pork from the pan and place it aside. Use the same pan to stir the tomatoes, ginger, onions and garlic for several minutes until the tomatoes are wilted. Add the squashed okra and stir fry for a few minutes before adding the remaining vegetables. Add the water and add the bagoong and cook in till it boils. Adjust the heat and add the pork. Let the casserole simmer for about ten minutes but make sure it won’t be overcooked. Finally you can add some salt and pepper to bring it to a perfect taste. The pinakbet dish is done. The best way to serve the dish is hot and with plain rice.
All through the year filipino’s love to drink a lot, especially during the hot summers in the Philippines. A typical drink which can be found in many restaurants is Sago at Gulaman. Sago is a tapioca starch and Gulaman is jelly. The combination of these two main ingredients are not only the main ingredients for Sago at Gulaman but also other Filipino drinks. So in order to prepare Sago at Gulaman you need the following ingredients:
• One cup of sugar
• One bar of white gulaman soaked in water and drained
• Two cups cooked sago (tapioca pearls)
• Two cups water
Start by caremelizing the sugar in a pan. When the sugar is melted (till its golden brown) add the two cups of water and continue cooking until the sugar is comletely dissolved. Let it cool off completely and add some of the syrup to the Sago so it will get a sweet taste. Put the Sago and Gulaman in a glass and add some more syrup to make it sweeter. Pour some crushed ice in a glass and fill the glas with ice cold water.
The ingredients needed for this recipe are:
- 1 lb. ground pok
- 2 tbsps. Olive oil
- 2/3 garlic cloves, peeled and mashed
- 1 red onion, chopped
- 2 tbsps. fish sauce
- 2 large tomatoes, seeded and diced
- 3 tbsps. tomato paste
- 1-2 tbsps. soy sauce
- 1/2 c. water
- 3 small potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, , seeded and diced
- 1/2 c. peas
- 1/4 c. raisins
- salt and pepper
Find below the Cooking instructions for Giniling na Baboy.
Heat the olive oil in a Wok or big pan. When the oil reached cooking temperature you can add the mashed garlic and let it fry until it’s medium brown. Add the chopped red onions and cook it till it’s transflucent. Once it is, you may add the ground beed and cook it till the pink of the meat if gone. For the taste you can add some fish sauce and let it fry for a few minutes so the meat can absorb the fish sauce. Next you can add the diced tomatoes and let it cook for approximately 2 minutes so the tomatoes will be soft enough to mash into the meat. After this step you can add the soya sauce and tomato paste. Mix everything together and add the water. Add the diced potatoes and carrots which have to cook until it’s soft/tender. This may take quite a while but afterwards you can add the peas, raisins and the red and green bell pepers and let it cook for about 5 minutes. Finally add some salt and pepper to bring the taste to your needs.