Pinakbet (tagalog

Pinakbet (tagalog

Description

Actually, this has been
originated in Ilocos
Provinces here in the

Philippines but as time
goes by, people in Manila
have finally created a
new version of this dish
by simply adding
ingredients, that differ
from the original
pinakbet of Ilocanos.




My mom is a 100% Ilocano,
and she is also the one
who taught me how cook
and also made some
twists in this dish.

I use the hyacinth
bean as the added
ingredient that
contains a variety
of elements and
compounds that
includes vitamins
B1 and C; linoleic
acid; oleic acid;
leucine; carotene;
sucrose; glucose;
calcium; iron;
and zinc.




Ingredients

250 grams pork, chopped
into thin cubes
3 cloves garlic, crushed
1 medium onion, diced
2 medium tomatoes, diced
1/2 tablespoon shrimp paste
2 tablespoon patis (the
transparent brown fish
sauce) or ( use 1 tablespoon
salt if there`s no patis or
no fish sauce available)
2 curve slices squash, cut into cubes
1 tablespoon corn oil
2 cups water
1/2 teaspoon Sugar
150 to 200 grams hyacinth beans
3 medium size eggplant, cut into
halves and lengthwise
5 pcs. lady fingers(okra), chopped
into halves
1 bundle ( about 10 strings )
string beans, chopped about
2 inches long.
a pinch ajinomoto seasoning to taste
a pinch powdered ground pepper
just a few malunggay leaves (moringa)

Preparation

Saute garlic and onions in corn oil
until light brown.

Add the tomatoes and let allow to
cook half-way.

Add the pork and season with patis
or transparent brown fish sauce
and shrimp paste, and let it
cooked until it dries and comes
out (this process is done to
prevent /remove the unpleasant
smell of pork and also let the
aromatic smell comes up).

Season with powdered pepper.

Add half a cup of water
and simmer for 1 minute.

Add the squash and let
simmer until the sauce
comes in consistency.

Pour another 1/2 cup
water and simmer for
1 minute.

Add the lady fingers
and hyacinth beans and
leave unti half cooked.

Add the eggplants and
cook for another minute.

When the sauce will
soon dry up, pour
in another 1/2 cup water
and simmer for 1 minute.

Add the string beans
and cook for 1 minute.

Then add sugar and
malunggay leaves
(moringa leaves).

Season with ajinomoto
or any seasoning to taste.

Serve hot.