Pinakbet is always on the list of my mom's market day and I am not kidding we always eat pinakbet once an understandable week Ilocano always has bagoong in our condiments which is the most important condiment for us.
One time my cousin told us that when he was in the school dormitory he was craving pinakbet so bad that one time the Karinderya he was eating sold pinakbet and when he tasted it, it tasted different from what we cook here and he didn't know that the one he eat is a Tagalog version which is cook with alamang a bagoong but made by shrimp. That is why whenever he came home from vacation I always cooked Pinakbet for him to take from the dormitory.
Ingredients I Used:
- 2 tbsp of Bagoong (Boneless Fish Sauce)
- 1 Chicken Cube
- 3 cloves of Garlic
- 1 medium red onion
- Medium ginger
- 1 cup of water
- 4 medium tomatoes
- Half of Chicken Breast
- 9 Thai Hermit Eggplants
- 8 okra
- 1 large kamote
- 2 small ampalaya
- 5 green chilis
Prepping The Ingredients:
I cut the top part of the eggplant, then I cut it in half, and those two halves I cut into halves again.
For the ampalaya, I cut off the top and bottom parts, and, using a spoon, I removed the seeds.
For the kamote, I cut the top part to let out the sticky part which is the white part that needs to be washed before cutting it.
Then I cut equal size and for the okra, I just need to remove the leaves.
I let them soak in the water to prevent the vegetables from darkening after that I cut the garlic, red onion, ginger, and tomatoes.
And then I cut the chicken into cubes. Now all the ingredients are prepared I am ready to cook.
Cooking Time:
I put the meat inside the pan with 2 tbsp of water and I let the meat cook until the water reduced.
When the meat started to oil. I added 2 tablespoons of cooking oil and I let it cook until brown.
When the meat looks like this, it is ready.
I then put in the garlic, red onion, and ginger, and cook it for a minute.
Then I added the tomatoes in and cook it until tender.
After that, I pour the 1 cup of water in.
When it started to boil I put in the vegetables.
Next, I put the eggplants, okra, and lastly the ampalaya and green chilis.
Let it cook for 7 minutes without opening the lid to make sure the vegetables will be cooked evenly do not mix the veggies while it is cooking some people don't like their pinakbet to taste bitter which is why the ampalaya is on the top while cooking.
It is ready to be eaten.
Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
Please take care of your mental health as well.
I hope you are okay today :))
I just discovered recently that kamote is actually good in penakbet. Una ko sya natikman dun sa restaurant na malapit samin. I love it! Why I didn't know this 🤧🤧. I love the sweetness of it coz it makes the penakbet more balanced when it comes to its taste. Pengeng isang platito nyan please 🤤🤤✨
Oo pinapalapot niya yung sabaw ng pinakbet. Hehehe. Turo ng mga lola at uncle ko dati. Oo mas masarap siya. Kung pwede lang kita abutan go~ 😂😂
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