"𝐖𝐎𝐊" 𝐭𝐡𝐢𝐬 𝐰𝐚𝐲 (𝐛𝐥𝐨𝐠 𝐧𝐨. 18)

This dish was named after the Ilocano word "pinakebbet", which means “dwindled” or reduced in size. This is because the method of cooking this dish was slicing the ingredients into small parts.

This recipe actually originated in the Ilocos region, northern part of the Philippines. The traditional version or the original version of this dish, does not include squash.

Health benefit in eating Pinakbet:

Eggplant - It is a great source of fiber, which means it can help balance one’s digestive system and it can also aid in lowering blood pressure.

Kalabasa or Squash - can help keep your bones strong. it also contains a good amount of vitamins A, B6 and C.

Ampalaya (bitter gourd) - contains properties for anti-aging, as well as maintaining one’s immune system. It is the organic way to keep your skin healthy.

Onions - Containing a lot of manganese, it can help in bone formation. Its phosphorus content can also support cell work in your body.

Tomatoes - big source of lycopene. This supports heart health, while containing a good deal of vitamin A. Like ampalaya, it can keep your skin healthy. Also, the vitamin A is good for your eyesight.

Shrimp paste - It contains an antioxidant called astaxanthin, which promotes skin health by preventing wrinkles and protecting from sun damage. Shrimp also contains plays a big factor in preventing certain types of cancers.

Now, after all that big talking let's cook and try to make our own version of Pinakbet.

Ingredients:

Cooking oil
Red onion, chopped
Garlic, chopped
Tomatoes, cubed
2 tbsp shrimp paste (bagoong)
Squash, cubed
water
Sitaw, cut into 2 inch (String beans)
Ampalaya, sliced thinly
Eggplant, sliced thinly

1. First all we need to do after slicing and washing all the ingredients, pan fry our vegies to bring out more taste to it.

2. Sauté your onion, garlic, and tomato
3. Add Shrimp paste, and sauté until cook.

4. Now you can add water and after it will came to boil add your kalabasa (squash) and cook until soften.

5. Then add accordingly, first add the ampalaya (Bitter Gourd), next Sitaw (String beans), and then the eggplant.

6. Mix and cook until all soften.
7. After few minutes after sauce is lessen and your veggies is soften, your dish is ready to serve.

Best served with fried fish or pork.

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