When we were in Baler, Aurora, my chef friend Apauls did a lot of cooking and they are mostly vegetables. One reason is because we were in the province so eating vegetables is always a treat because of their freshness. Another thing is because her little daughter Sophia was with us so we had to teach her how to eat vegetables. This Pinakbet was a real treat.
Pinakbet or pakbet is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce.[1] The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled".[2] The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon.[3] Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced withginger, onions, or garlic. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilokano households. As its name suggests, it is usually cooked until almost dry and shriveled; in Tagalog version, the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon,chicharon, or other meats (most commonly pork) are added. Wikipedia
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