{"id":1988,"date":"2021-12-10T21:11:00","date_gmt":"2021-12-11T05:11:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=1988"},"modified":"2021-12-10T21:11:25","modified_gmt":"2021-12-11T05:11:25","slug":"pinakbet","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/pinakbet\/","title":{"rendered":"Pinakbet Tagalog"},"content":{"rendered":"\n

Pinakbet Tagalog is nutritious as it is delicious! A colorful medley of local vegetables, pork belly, and shrimp paste, this classic Filipino stew is perfect as a main entree or as a side dish to fried fish or grilled meat.<\/em><\/p>\n\n\n\n

\"Pinakbet
Pinakbet Tagalog<\/figcaption><\/figure>\n\n\n\n\n\n

Growing up, one of my fondest memories was the weekends my brothers and I sat down to a lunch of our mother's pinakbet. I am sure, like most typical kids, we would have preferred spaghetti<\/a> or chicken bbq<\/a> over this pungent vegetable stew given a choice, but we gobbled our food like there was nothing else we'd rather eat.<\/p>\n\n\n\n

I think gathering around the table to partake of the meal family made it more memorable. And the fact that it was my mother's cooking made a simple dinner special.<\/p>\n\n\n\n

\"eggplant,<\/figure>\n\n\n\n

What is Pinakbet<\/h2>\n\n\n\n

Pinakbet or Pakbet is a Filipino vegetable stew from the Ilocos region. Its name is derived from the Ilocano word pinakebbet,<\/i> which means \"shriveled,\" in reference to the vegetables being sweated in the pot over low heat until \"shrunken.\"<\/p>\n\n\n\n

The dish makes use of indigenous produce, root crops, and beans that are accessible and plentiful in the area, such as okra, ginger, tomatoes, eggplant, ampalaya, sitaw, siling duwag, and kamote. It's traditionally flavored with bagoong monamon, a type of seasoning made of fermented fish. Other ingredients, such as diced pork, crispy bagnet, shrimp, or pre-cooked fish, are added for flavor.<\/p>\n\n\n\n

While pakbet<\/em> originated in the northern part of the country, a Pinakbet Tagalog version is also popular in the southern areas. This regional variation derives its characteristic taste from bagoong alamang or shrimp paste instead of bagoong isda and usually includes kalabasa for a touch of sweetness.<\/p>\n\n\n\n

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