Pinoy Food 201

A friend of mine asked me a question about foods. My friend: Do you eat dynamite? Filipino party food blogger: What? Dynamite? Of course not! My friend: Did you know that my friends love this? Filipino party food blogger: Okay, tell me more about this dynamite. My friend: It's a green chili pepper stuffed with cheese and covered with lumpia wrapping. Filipino party food blogger: Okay, now I know that this dynamite is a food. I'm sure that this one taste spicy, right? My friend: Yes! And it's very good to be partnered with super cool beer. Lite Zero will do. Filipino party food blogger: Can you tell me how to prepare this? My friend: Okay here's my recipe. Ingredients: Long Green Chili Peppers Lumpia wrapper Cheese Cooking oil Procedure: Clean the green chili peppers using water. Cut it on the side so you'll be able to stuff the cheese. Take out the seeds Clean it again and make sure there's no seed left. Put the cheese inside the g

We spotted a good place to party in Pasig. We just have a Fried Calamari as our beer-partner. Filipino party food blogger: Waiter, what's good food for tonight? Waiter: We have beer promo 1 bucket for 160. It has 4 bottles of beer. Filipino party food blogger: Okay, we'll get a bucket of it. Waiter: Okay, 1 bucket of beer, what beer do you want? We have pale, lights and strong ice. Filipino party food blogger: Ah.. guys what do you want to drink? Filipino party food blogger friend 1 : I want lights and a fried Calamari. Filipino party food blogger friend 2: I want San Mig Lemon and Apple. Do you have that? Waiter: Yes! So 1 bucket of beer, fried Calamari and 1 San Mig Lemon and Apple. Is there anything else? Filipino party food blogger: No that's it. Thanks! Super easy recipe for fried Calamari: Ingredients: Squid Crispy fry breading mix Cooking oil Procedure: Clean the squids using water. Cut the squids horizontally. (This will make them like r

Blogger Kee went to St. Francis Square to buy something. After he bought the item he went to a food store to eat something. He was amazed on what he have discovered. Filipino dishes blogger Kee: (This is amazing! The foods here are so cheap. And it looks clean. Meat plus rice is 40 pesos, meat plus vegetable plus rice is 50 pesos, combo of 2 meat plus vegetables plus rice is 60 pesos. vegetable plus rice is 35 pesos, what a great offer! I'll go for that 40 pesos combo meal.) Food vendor: What's your choice? Filipino dishes blogger Kee: The 40 pesos combo meal. Food vendor: Okay, what's your meat? Filipino dishes blogger Kee: This one, Sinigang. Is this delicious? Food Vendor: Of course! All of our products here are delicious and properly cooked. Filipino dishes blogger Kee: Okay. Let me taste it myself. Can you give a banana, how much is it? Food vendor: It's 10 pesos. Filipino dishes blogger Kee: Here. Okay let me try these combo meal now. Wow! There's a

If the Philippines had a inhabitant dish, it would be Adobo. Made with chicken or pork, this Filipino dish Adobo is a tasty dish with the intention of leaves all, Filipinos and non-Filipinos, craving pro more. Now here are a ration of ways to cook the filipino dish Adobo, but here's lone real and tested way to sort out it, guaranteed to be inflicted with your family tree, acquaintances and guests raving on their way made known! Just like one other dish, you can conduct experiment on this versatile Philippine Oriental menu as long as its foremost ingredients and arrangement are not greatly altered. The Filipino dish Adobo is preeminent cooked in a thick pot with a forceful lid. There are so many ways pro Pinoys to gather how to cook the filipino dish adobo recipe but could you repeat that? Is appealing in this area this dish is with the intention of you can be inflicted with it made using uncommon sets of major ingredients. You can cook the classic Filipino dish adobo and you ca

Adobo refers to a ordinary and very standard cooking process native at this time in the Philippines. The generally famous of all at this time in the Philippines is the chicken adobo. According to the history (reference: Investigate only),as Spanish colonizers initially took ended the Philippines in in the dead of night 1500s and ahead of schedule 1600s, they encountered an native cooking process which involved stewing with vinegar. Spanish called or identify this as an "adobo," the Spanish word pro a little something or marinade. Thus, giving way to the famous Chicken Adobo. All dishes prepared in this style eventually came to be renowned by this first name, with the first stretch pro the dish currently lost to history. Thus, the adobo dish and cooking process in Filipino cuisine and the all-purpose class "adobo" in Spanish cuisine share akin characteristics, but in detail refer to uncommon things with uncommon cultural roots. While Philippine adobo can be

The pork which is rich in protein is the next ingredient to be cooking in sautéing process of the Philippine dish Pinakbet. It should be cooked after cooking the tomatoes in this Philippine dish and before putting water on it. The pork is important in this Philippine dish and it should be cooked well before adding the vegetables or else it would be hard to chew. This Philippine dish uses only pork as the main meat that is mixed with the vegetables. The pork balances the taste of this Philippine dish. This Philippine dish has a lot of vegetables so the pork would just be a kicker to it. If you don’t put pork on this Philippine dish, then it might taste incomplete. The quality of this Philippine dish will be low if it doesn’t have pork.

After stirring the first 3 ingredients of this Philippine dish Pinakbet, the next thing to do is to simmer it for 3 seconds.  Then you should ready the meat near the cooking pan so that you’re ready to cook it. The meat is one of the most important ingredients in cooking this Philippine dish. Pork is the usual meat or the only meat that could be used in cooking the Philippine dish Pinakbet. So using meat other than pork in this Philippine dish might affect the quality of it. And it’s not recommended to use meat other than pork for this Philippine dish. But if you want to use other type of meat, you may do so. You will always be the master in your kitchen.

Again, stir, stir and stir. You should keep on stirring the first 3 ingredients of this Philippine dish Pinakbet so that they won’t be burnt. Nobody wants to have this Philippine dish with burnt ingredients and nobody wants to eat this Philippine dish if its ingredients were not cooked well. So the most important thing to do when sautéing the first 3 ingredients of this Philippine dish is to monitor them well, so that they won’t be overcooked. This Philippine dish has a lot of vegetables and these first 3 ingredients which are onion, garlic and tomato are the starters in cooking.

Stir, stir, stir and stir, probably the most exciting thing to do when you are sautéing any Philippine dish. And this Philippine dish Pinakbet is one of the Philippine dishes here in the Philippines that require sautéing process in the beginning of the procedure of cooking. For you to be able to cook the first ingredients accordingly and prevent them to be burnt, stirring it occasionally should be done. If you just let it on the cooking pan without stirring it, these ingredients will be burnt and this Philippine dish will lost its Philippine dish quality of Pinakbet.

Onions, garlic and tomatoes should be sautéed altogether in cooking the Philippine dish Pinakbet. This Philippine dish requires a little knowledge in cooking, especially in sautéing. And sautéing this Philippine dish can be easily learned as long as you have the patience of trying again if you failed to cook this Philippine dish properly. Once you have dropped the onion, garlic and tomato, the next thing that you need to do is to let them be cooked half by stirring them a little occasionally but not too much or else they won’t be cooked properly. In order to put the meat on the next process, these ingredients should be cooked according to their doneness or else you won’t be able to turn back on the previous procedure, so monitor it well. Cooking this Philippine dish is fun and it would be no brainer if you’re cooking it more frequently.

Tomatoes are one of the ingredients in cooking the Philippine dish Pinakbet. It is usually used in sautéing. Most commonly if you’re going to cook or sauté vegetables. In cooking this Philippine dish tomatoes should be cooked during the first process or the sautéing time. It should be placed before cooking the meat and after sautéing the onions and garlic. It should be cooked for just awhile. This Philippine dish has so many vegetables and all should be cooked according to their doneness. Or else this Philippine dish might not be as good as it is.

Onions are the next in line. In cooking this Philippine dish pinakbet, after sautéing the garlic for a little amount of time maybe 5-10 seconds, the next ingredient to be sautéed is the onion. These spices are known on adding flavour in any Philippine dish. And these are full of antioxidants which our body needs. Onions are usually used in sautéing Philippine dishes and sometimes it could be used as the main ingredient. For example is the fried onion rings. This Philippine dish is known as pica-pica dish, which is good to be partnered with super cold beer.

The garlic which is rich in antioxidants is the first ingredients to be dropped in the cooking pan in cooking this Philippine dish Pinakbet. It can be cooked according to your choice of doneness. But the standard for cooking this Philippine this is the garlic should be half cooked first because there are more vegetables to cook after the sautéing process. Who wants to have black garlic on this Philippine dish? Yes, no one want’s to have black garlic or burnt garlic to their Pinakbet, right? This Philippine dish is full of vegetables, so all should be balanced when it comes on the doneness of the vegetables.

The cooking oil is the most common thing in the whole world when it comes on cooking or sautéing. And it is also the first ingredient that should be used in cooking this healthy Philippine dish Pinakbet. In order to sauté the spices and first vegetables to be used in this Philippine dish, the power of cooking oil should be present. In order to cook the first ingredients of this Philippine dish, the cooking oil must be heated. It must have enough heat so that first ingredients of this Philippine dish will be cooked properly. It would be impossible to cook this Philippine dish without the cooking oil.

The onion and garlic should be cooked equally when you are cooking this Philippine dish Pinakbet. And stirring it occasionally or continuously will prevent it to be burnt. That’s why in cooking this Philippine dish, the first thing that you should do is to monitor the doneness of these. The quality of the Philippine dish Pinakbet might suffer if it is not cooked accordingly. Therefore, these first two ingredients of this Philippine dish should be critically monitored. Or else, the Philippine dish might suffer its appearance and also it taste when these ingredients are burnt.

Shrimp paste which is locally known as Bagoong alamang is the magical ingredient used in cooking this Philippine dish Pinakbet. I don’t think this Philippine dish could be cooked without this ingredient. It’ll be no taste if this ingredient is not added to this Philippine dish. There’ll be no substitute for this. If you substitute anything other than this, I’ll be not as good as the native Philippine dish Pinakbet that our ancestors used to cook. This one is the most important ingredient in cooking this Philippine dish because this one gives the Pinakbet flavour to it.

Pork has many health benefits. And the most benefit that we can get in this ingredient in our Philippine dish is the energy that it could give to our bodies. It is rich in proteins but at the same time rich in fat. So having more fat on our Philippine dish Pinakbet would not be recommended. Pork is one of the most important ingredient in cooking the Philippine dish Pinakbet. It should always be present because it is the only meat that used to add flavor on this Philippine dish. Substitutes might be accepted but pork will always be the best choice on cooking this Philippine dish. Pinakbet is a Philippine dish which has so many vegetables. And most of the main ingredients of this Philippine dish are vegetables. So pork would only be a kicker in this healthy Philippine dish.

Okra or Gumbo or Ladies Fingers is one of the main ingredient of the Philippine dish Pinakbet. It should always be present in this Philippine dish. The quality of this Philippine dish might suffer if you're going to remove it from the ingredient list. This Philippine dish has many vegetables to be added and the Gumbo or Okra is just one of them. Why we shouldn't remove Okra in this Philippine dish Pinakbet? It's because Okra is rich in soluble fiber which lowers the cholesterol level of a people and may reduce the risk of have heart diseases. So this ingredients should always stay in the Philippine dish Pinakbet.

Bitter melon is a magical ingredient that shouldn't be absent in our Philippine dish Pinakbet. It is rich in vitamins and should really be in the Philippine dish Pinakbet. It is one of the main ingredients in this Philippine dish. I can't imagine cooking this Philippine dish without the bitter melon. Based on a research bitter melon is a plant insulin that helps lower the sugar level of a people. So having this bitter melon in this Philippine dish would be a blessing to us Filipinos. One of the most killer disease to the Filipinos is the Diabetes. With this ingredient in our Philippine dish Pinakbet, it would lower our risk on having it. So we should not take the bitter melon out of our Philippine dish Pinakbet. Have a healthy cooking!

Squash which is locally known as "Kalabasa" is one of the most important ingredient in cooking the Philippine dish Pinakbet. It is a must buy ingredient that you should buy in the market when you're about to cook the Philippine dish Pinakbet. This ingredient should not be taken for granted when cooking our native Philippine dish Pinakbet. It is rich in vitamins that supports our eyes on having a good eye sight. Squash is very rich in Vitamin A which is very important on having a good eye sight. So cooking your Philippine dish Pinakbet without this ingredient would be a waste of time and money. This Philippine dish has so many health benefits to Filipinos and it's almost complete. The Philippine dish Pinakbet almost have all that our body needs in every day living.

Eggplant is so popular in Philippine dishes of the Filipinos. It is more often used in most Philippine dish that Filipinos cook. It is the most common ingredient that market buyers buys when they are in the market buying the ingredients they need to cook their favorite Philippine dish. There are so may Philippine dishes that uses eggplant. And sometimes it is the main ingredient on cooking the Philippine dish "Tortang Talong!" which is one of the most frequently cooked by the Filipinos when they have no money. This time it is used for the Philippine dish Pinakbet which is a vegetable saute based food. This Philippine dish can't go on without eggplant. And this Philippine dish would taste incomplete without the kick of this ingredient.

Green peppers plus onions plus garlic plus tomato plus ginger? Is that a ginger? Is it really ginger. I'm not really sure if it is a ginger added to the ingredient of the Philippine dish Pinakbet. But whatever it is, I'm sure that it'll give a different taste to our popular Philippine dish Pinakbet. Basically, on sauteing this Philippine dish, onions, garlic and tomatoes are always present on the saute process. But I never thought that green pepper and ginger could be added in the sauteing process of this Philippine dish. I think it's a yam or sweet potato not a ginger because I heard that cooking this Philippine dish sometimes needs yam or sweet potato.

I never thought that green big chili peppers could be used on cooking this Philippine dish Pinakbet. I never really imagined that it could be used on cooking this Philippine dish. But some Filipinos are using green pepper to their Philippine dish Pinakbet. I don't know why they use this and I don't know how it would taste if it is added on the ingredient list of this Philippine dish. Maybe this one is just a different style on cooking this Philippine dish. And there will be no rules on how to cook your Philippine dish Pinakbet if you are the chef in the kitchen.

Pinakbet is a Philippine dish which is very popular here. It will always be an all time Philippine dish that the Filipinos will carry on until the next generation. This Philippine dish came from the Ilocanos. Yes! This Philippine dish originated from Ilocos and Ilocanos are one of the best cooks here in the Philippines. In cooking this amazing Philippine dish, garlic and onion are always in the ingredient list. It could not be removed in the ingredient list of this Philippine dish. It should always be used for sauteing which is the first step on cooking this Philippines dish.

In this post, some of the main ingredients of the Philippine dish Pinakbet is displayed. One of the main ingredients that is used for sauteing this Philippine dish is tomato. This ingredient in this Philippine dish is a must. I think it would not be complete without this ingredient to this Philippine dish. But if you would like to try it without tomato, you may do so. But I will tell you that the quality of the Philippine dish Pinakbet might suffer.

In the Philippine cuisine, Adobo is one of the most popular. Every Filipino knows that this one is the most common recipes in the Philippine cuisine. There are plenty of ways on how to cook it. But they are all similar. They use the same ingredient and same cooking method. Some are just making twists on this one to have a little personal touch on cooking it. There are so many recipes in the Philippine cuisine. And as the day goes by, a lot of new recipes were added in the Philippine cuisine today. Most of them are good. And these 3 recipes that included in the Philippine cuisine are just some of the best Adobo in this blog. Our Philippine cuisine is simple, and the recipes are so easy to prepare. Like these 3. These are the most visited posts in this blog. And readers are keep coming back for these. Pork Adobo with Fresh Pineapple by Mga Luto Ni Dennis Pork Adobo with Pineapple by Easy Food Cooking Beef Adobo Using Short Ribs - Free Filipino Recipe by Sense Serendipity

Philippine Cuisine is one of the best cuisines not only in the Philippines but also in the whole world. In the internet, Philippine cuisine is almost scattered in different websites, video sites and more. Our Philippine cuisine is sometimes used by foreign countries making their cooking video. In this post, I’ll share 3 Pinakbet’s ingredients and cooking instructions. This is part of Philippine cuisine. And these are super easy to prepare. There are so many recipes in the Philippine cuisine. And Pinakbet is just one of them. This month I’ve been searching for the best Pinakbet in the internet. And fortunately I’ve found them. Below are the most searched Pinakbet in my blog. And I think they are the best when it comes on cooking this amazing dish. They are all easy to prepare and all of them are very friendly to cook. See them below and see for yourself how easy to prepare them. You can cook it even if you’re just in home and even if you don’t have an assistant beside you. Pinakbet

I noticed an increase on traffic on this Pinoy food blog when I’m writing about Pinakbet recipe. There’s a lot of post that I have posted about Pinakbet recipe and Pinakbet recipe is the topic of the month for this January, but I think the more traffic that I receive is from Filipino food recipe searchers around the world. Not only in the Philippines, but also worldwide Pinakbet is a recipe that is well known. I don’t know if the searchers or Filipinos who is living or working abroad who are searching for the recipe of Pinakbet. This Philippine dish is very healthy because of the vegetables that are included in it. Squash is rich vitamins which makes our eyes in good working condition. So Squash should always be included on this Philippine dish so that it would be as good as it is. If you have your own way of cooking this Philippine dish come and share it to us by leaving your message in the comment box below. You may include a link to your post where this Philippine dish is. If

Pinakbet or Pakbet is a famous dish from the Ilocano’s that lived in the Northern Region of the Philippines. However, it is now one of the favorites from all over the archipelago. The word “Pakbet” came from the “pinakebbet”, which was shortened Ilocano word. The original version of the Pinakbet of Ilocano’s was made up of “bagoong” and fermented monamon or other fishes; while in the further part of South, they used bagoong alamang. There are many local vegetables in this dish such as native bitter melon, tomato, eggplant, okra, ginger, lima beans, string beans, parda, chili peppers and winged beans.  There is also a Tagalong version for Pinakbet wherein they added kalabasa. Ilocano has used vegetables that are easily available and can be grown outside their backyard. As its name implies, it is cooked until it dries up and all the flavors of the vegetables be emphasized and the taste of bagoong be accentuated. Some people like to eat Pinakbet with chicharon, lechon or other meat par

If you love vegetables, you would certainly love the unique taste of the mixture in this recipe pinakbet. The bitter taste of ampalaya, the salty bagoong more the flavors mix of various vegetables makes this recipe unique. Try and you will surely pinakbet the desire for the taste of the time. And "one of the dishes that Fipilinos work or live abroad would surely fail. In fact, I had to scour the Chinese market only to find the ingredientswhile I work abroad five years ago. Ingredients: ½ pound sliced ​​pork ½ squash (diced) 2 eggplants (sliced) 2 cups sliced ​​okra 1 ampalaya (bitter melon or bitter gourd, cut into slices) 2 cups (1 ½ inches long) or yard-long beans cut sitaw 2 tomatoes (chopped) 1 onion (chopped) 3 garlic cloves (chopped) 1-1 ½ cups water 2 tablespoons vegetable oil 2-3 tablespoons bagoong or shrimp paste, salted alamang Pinakbet Recipe by:  http://food-recipes.chailit.com/filipino-recipes-pinakbet-pinoy-food.html

Pinakbet 1 1/2 cups water 1/2 pound pork 3 cloves garlic 1 teaspoon ginger 1/4 cup bagoong 4 eggplants 1/3 cup tomatoes 2 pieces ampalaya or amargoso 1/2 teaspoon MSG Salt Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso. Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste. Makes 4 servings. Pinakbet Recipe by:  http://ethnorecipes.com/recipes/pinakbet_3656.html

Pinakbet according to Gilda Cordero-Fernando in Philippine Food and Life is a vegetable dish known all over the Philippines, but which no one cooks as deliciously as the Ilokanos. The Ilokanos say they can tell if a pinakbet was prepared by an Ilokano or not. Pampangos and Tagalogs cut ampalaya (bitter gourd), the main ingredient of pinakbet, into quarters and this, Ilokanos feel, allows too much water and salt in, which shrinks and toughens the vegetable. Ilokanos cut the ampalaya of their pinakbet lengthwise, and only on one side, leaving the opposite side uncut, like a hotdog bun, so that it opens like a hinge. In addition, Ilokanos include a bit of the stem in the last slice of the eggplant which is cut in four halfway through so it opens like a flower. This recipe of pinakbet comes from Flavors of the Philippines by Glenda Rosales-Baretto. 300 g bagnet (pork crackling), sliced (see below) 2 tsp oil 2 tsp chopped ginger 1.5 tbsp crushed garlic 150 g shallots 500 g ripe to

Pinakbet or Pakbet, a traditional Filipino vegetable recipe for day to day food. It is a simple recipe that loves by every Filipino. I consider it as a traditional recipe as the vegetable that usually use here are mentioned on Filipino folk song "Bahay Kubo". Bahay kubo is all about a typical Filipino life living in a nipa hut surrounded by vegetable plants that are commonly found in rural areas. It has become so popular among the average Filipino for the reason that it is so affordable and the ingredient are always available in every market throughout the country. The procedure for cooking is so simple that everybody will never have difficulty for learning the cooking process. Everybody loves to cook the recipe as I always seen in TV different variation for cooking Pinakbet. Pinakbet is consider as a tagalog Filipino recipe but Ilocos province are also known for cooking their variation which I found a very good one, they use Bagnet (Crispy Fried Pork) when sauting the food

Ingredients: 6 Eggplants; (cut into 4 pieces) 4 Ampalaya (bitter melon); regular sized; cut into 4 pieces 5 (up to) 6 Regular sized; cut or sliced up 1 Onion; cut or sliced up 3 tablespoon Shrimp fry 1 cup Pork; (cut into small pieces) 2 Cloves garlic; crushed Date: Sat, 10 Feb 1996 09:39:20 0800 From: Gerald Edgerton jerrye@wizard.com Saute the garlic, onion, tomatoes, shrimp fry and pork in a frying pan. When half done, add the eggplant and ampalaya and 1 cup water. Season to taste. Simmer until cooked or simmer together in well covered clay pot until vegetables are crisp, tender MCRECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Pinakbet Recipe by:  http://cookthatfood.com/recipe/Pinakbet/

Recipe Ingredients 2 tbsp vegetable oil 3 garlic cloves, crushed 4 thin slices ginger root 1/2 cup onion, chopped 1 lb lean pork, sliced thinly 1 tomato, chopped 2 tbsp bagoong alamang (fermented shrimp paste) 1/2 cup water 4-6 Asian eggplants, sliced 1-2 bitter melon 1/4 lb okra, fresh or frozen, stems removed 1/4 lb long beans, quartered Cook Directions Slice bitter melon lengthwise; remove seeds and white center. Slice in 2-inch pieces. Heat oil in large pot. Saute garlic, ginger, and onions until tender. Add pork and saute until browned. Add tomatoes and bagoong alamang, and cook for 5 minutes. Add water and bring to boil. Stir in eggplant, bitter melon, okra and long beans. Simmer for 15 minutes or until tender, stirring occasionally. Salt to taste. Pinakbet Recipe by:  http://recipe2cooking.com/pinakbet/

Serve this with Filipino dishes slike grilled or fried fish, grilled pork belly, crispy pata, or lechon kawali. Try it with: Boneless Crispy Pata, Home-style Bagnet, Grilled Seafood Platter Serves 5  Prep Time 30 minutes  Cooking Time 15 minutes For the dressing 1 cup vinegar (sukang Iloko) 1/4 cup vegetable oil 3 tablespoons sugar 1 bitter gourd (ampalaya) 1/2 cup vinegar 1 cup yard-long beans (sitaw) 200 grams squash, peeled 4 pieces okra 2 medium eggplant salt and pepper to season 2 cups fresh alugbati leaves 2 to 3 teaspoons fish paste (bagoong) 1 cup tomato slices for garnish 1 cup crushed pork crackling (chicharon) for garnish 1  Make the dressing: In a bowl, whisk together sukang Iloko, vegetable oil, and sugar; set aside. 2  Slice ampalaya in half then sprinkle with salt. Cut into half moons; squeeze. Wash, drain, then soak in a bowl with vinegar; set aside. Slice into bite-sized pieces sita, squash, okra, and eggplant; season with salt and pepper. Gr

Pinakbet is a delicious dish of mostly vegetables. Even though you’re a meat lover, I suggest you try this recipe. Trust me, you’ll like it. Cooking Information: Estimated Time: 25 minutes Ingredients: 1/2 lb. pork, sliced 2 tablespoon vegetable oil 3 cloves garlic, minced 1 onion, chopped 2 tomatoes, chopped 1/2 squash, cubed 2 cups okra, sliced 2 cups sitaw (yard long beans), cut in 1 1/2 inch 2 eggplants, sliced 1 ampalaya (bitter gourd), sliced 1 to 1-1/2 cup water 2 to 3 tablespoons salted shrimp paste) Procedure: In a large casserole, heat oil over medium heat. Cook pork until it turns slightly brown. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted. Add squash and okra, stir-fry for a minute or two. Add the rest of the vegetables. Gently stir to combine. Pour in water and add the shrimp paste and let it boil. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. Immediately

Pinakbet ingredients 1 1⁄2 c water 1⁄2 lb pork 3 clv garlic 1 t Ginger 1⁄4 c Bagoong 4 Eggplants 1⁄3 c Tomatoes 2 ampalaya or amargoso 1⁄2 t MSG Salt Cooking Pinakbet 1. Slice the pork into strips. 2. Mincei the garlic, chop the ginger, and tomatoes. 3. Quarter the eggplant and ampalaya or amargoso. 4. Bring the water to a in a medium saucepan. 5. Add the pork, tomatoes, garlic, ginger and bagoong. 6. Simmeri until the pork is tender. 7. Add the ampalaya or amargoso and eggplant and simmer until done. 8. Add MSG and salt to taste. Pinakbet Recipe by:  http://www.cookadvice.com/recipes/pinakbet-50184-recipe.htm

Estimated cooking time: 35 minutes Pakbet Ingredients: * 1/4 kilo pork with fat, cut into small pieces * 2 Amapalya (bitter melons) sliced to bite size pieces * 2 eggplants, sliced to bite size pieces * 5 pieces of okra, cut in two * 1 head garlic, minced * 2 onions, diced * 5 tomatoes, sliced * 1 tablespoon of ginger, crushed and sliced * 4 tablespoons bagoong isda or bagoong alamang * 3 tablespoons of oil * 1 1/2 cup water * Salt and pepper to taste Pakbet Cooking Instructions: * In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. * On the same pan, saute garlic, onion, ginger and tomatoes. * In a casserole, boil water and add bagoong. * Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. * Add in all the vegetables and cook until the vegetables are done, careful not to overcook. * Salt and pepper to taste. * Serve hot with plain

Ingredients  1/2 lb. pork, sliced  2 tbsp. vegetable oil  3 cloves garlic, minced  1 onion, chopped  2 tomatoes, chopped  1/2 squash, cubed  2 cups sliced okra  2 cups 1-1/2 inch long cut sitaw (yard long beans)  2 eggplants, sliced  1 ampalaya (bitter gourd and/or bitter melon), sliced  1 to 1-1/2 cup water  2 to 3 tbsp. bagoong alamang (salted shrimp paste) Directions 1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown. 2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted. 3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine. 4. Pour in water and add the bagoong alamang, and bring to a boil. 5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend. 6. Imme

Enhance the taste pinakbet by mixing it with lechon kawal bits. For sure, everyone in the family will love it. Serves 4 to 5 Prep Time 15 minutes Cooking Time 5 to 7 minutes 1/4 cup canola oil 1 1/2 tablespoons minced garlic 1 onion, sliced 2 to 3 tablespoons bagoong balayan 2 eggplants, sliced 6 to 8 pieces okra, each cut into 3 pieces 2 cups coarsely chopped squash (kalabasa) 1 bitter gourd (ampalaya), sliced 4 to 5 pieces sitaw, cut into 3-inch pieces 100 grams prepared lechon kawali, sliced and deep-fried 5 cups cooked rice Get the full recipe on yummy.ph Pinakbet Recipe by:  http://www.smartparenting.com.ph/home-living/food-talk/recipes/pinakbet-rice-with-lechon-kawali-bits

Many Philippine cuisine recipes have been created out of the Filipino's love of food. Whereever you may visit in the Philippine, different servings of Philippine cuisine in a variety of colors and taste, are prepared on the dining table in every home. Pinakbet (Pakbet) Recipe Ingredients 1/4 kilo pork with fat, cut into small pieces 2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste Cooking Instructions for Pinakbet (Pakbet) In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sauté

I’ve been away with my mom for almost a month now, I am completely missing her especially her cook, care and unconditional love. My mom loves to go around the market and buy fresh meat, fish and vegetables whatever you serve her an ingredients, she knows what to do with them and turn out to be the best. I just don’t understand that when she cook it is so delicious, not because she’s my mom but, I have realized that whenever she cooks she do it with love. My mom loves to cook lunch meals made of vegetables especially made of squash, eggplants and okras. That’s right, a Filipino dish called Pinakbet it my mom’s favorite and mine too  .  I totally miss her Pinakbet so decided to make one like hers. 7am, this morning I went to market with my sister-in-law to market for lunch meal to cook for my in-laws. I have completed the Pinakbet ingredients and bought other vegetables for tomorrow meal. 10am, I started to prepare: - cubes of squash - rectangular sliced eggplants - small piec

I like the writing style of the author of this Pinakbet Recipe: Pinakbet is my favorite dish. Period. I'm not speaking in general terms, like it's my favorite Filipino dish, no.  I really mean that Pinakbet--the illest of Ilocano dishes--is my most favorite food in the whole entire world times infinity!  Even by Filipino standards, this is a curious choice (I think) on my part as I know of many Pinoys who can't stand this vegetable medley.  I'm sure it has to do with the ever-present ampalaya, but as you may remember (or not), I loves me some bitter melon. Despite my fondness for Pinakbet I had never attempted to make it.  I was happy enough getting my once-in-a-while-fix whenever I would visit my grandparents or my parents.  My grandmother and mother can both whip up a batch with a purse of the lips (psssst, hoy!).  Soon enough though, I started hankering for the stuff on a more regular basis.  I started making up excuses to visit my parents just so I could relie

  1/2 lb. pork, sliced   2 tbsp. vegetable oil   3 cloves garlic, minced   1 onion, chopped   2 tomatoes, chopped   1/2 squash, cubed   2 cups sliced okra   2 cups 1-1/2 inch long cut sitaw (yard long beans)   2 eggplants, sliced   1 ampalaya (bitter gourd and/or bitter melon), sliced   1 to 1-1/2 cup water   2 to 3 tbsp. bagoong alamang (salted shrimp paste) Instructions 1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown. 2. Stir in garlic, onions and tomatoes. Saut? for a few minutes until tomatoes wilted. 3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine. 4. Pour in water and add the bagoong alamang, and bring to a boil. 5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend. 6. Immediately

Pinakbet Recipe is very popular to most Filipinos even if they are not from the North. It is a poor man's rich vegetable foods because most or all of the mix are rich in vitamins and Minerals. Today our company’s accountant is cooking an Ilocano delicacy called pinakbet which is a combination of different local vegetable in the Philippines like egg plant, squash, string beans, okra, ampalaya with salted fish sauce and grind meat. All you have to do is cut the vegetable into normal size that you can eat. You can prepare a mince garlic, union, tomatoes slice into small pieces and put it into hot oil one by one. After that, when they are cook with brown color add the meat or shrimps and slated fish sauce to simmer. When the test is okay add the vegetable and wait until they are tender enough and serve. Of course you have also to taste it if it is okay, if not add salt and mono sodium sulfate or vetsin to taste. try this simple Pinakbet recipe and enjoy your meals. Pinakbet Re

Welcome to Sig-Sats*! The first of many signature dishes I am featuring every Saturday is my mom’s version of the Ilocano favorite, Pinakbet. This is undeniably a popular Filipino dish, with veggies as its main ingredient. And just a word of caution, take it easy on the fish sauce or shrimp paste if you don’t want it to taste too salty. Ingredients: 2 tbsp cooking oil 3 cloves garlic, diced 1 small onion, peeled and diced 1 tomato, finely chopped 2 tbsp ground pork or pork strips cut into thin slices 3 tbsp fish sauce or shrimp paste 1 cup water 1 small squash or pumpkin, peeled and cubed few pieces of green beans, cut into 2 inches long 1 small eggplant, sliced into 2 inches long Procedure: 1. Heat oil in saucepan. Saute the garlic, onion and tomato. Add the pork. Stir well. Add the fish sauce and water. Simmer for 10 minutes until the pork becomes tender. 2. Add the squash. Once cooked, add the green beans and eggplant. Cover and simmer for 5 minutes. Serve immedia

Prepare Pinakbet Simple Recipe In Some Easy Steps Pinakbet Recipe is a very popular dish among Filipinos. It is a very delicious and healthy food for the whole family. So, if you are excited about making this dish then follow the right procedure and let your friends and family members proud of your cooking skills. Here is a stepwise procedure for preparing Pinakbet: Preparation: 1. Heat vegetable oil in a cooking pan 2. Put chopped garlic and anion and let them fry. 3. Add sliced pork to the cooking pan and fry till it turns brown 4. Add tomato and ginger and stir well for a few minutes and then add a cup of water 5. Let the whole mixture simmer for about 10 minutes and then add bagoong isda 6. Add all green vegetables and cook for another 5 to 7 minutes, but avoid overcooking 7. Add salt and pepper 8. Serve this delicious and mouth watering recipe with rice and enjoy eating Pinakbet Recipe by:  http://www.cookingpanda.com/simplerecipes/prepare-pinakbet-simple-recipe-in

1 1/2 cup water 1/2 lb pork 3 cloves garlic 1 tsp ginger 1/4 cup bagoong 4 eggplants 1/3 cup tomatoes 2 pcs ampalaya or amargoso 1/2 tsp MSG Salt Instructions Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso. Bring the water to a in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste. Pinakbet Recipe by:  http://www.ex-designz.net/recipedisplay.asp?rid=753

Ingredients: 1 1/2 cup water 1/2 lb pork 3 cloves garlic 1 tsp ginger 1/4 cup bagoong 4 eggplants 1/3 cup tomatoes 2 pcs ampalaya or amargoso 1/2 tsp MSG Salt Instructions: Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso. Bring the water to a in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste. Pinakbet Recipe by:  http://theworldrecipes.com/recipedetail.aspx?id=753

Pinakbet Pinakbet is a filipino food recipe. Ingredients 1 cup pork 6 eggplants 6 tomatoes 4 ampalaya, regular sized 2 pieces garlic 3 tablespoons bagoong 1 onion Procedure 1. Slice eggplants and ampalaya into four parts. 2. Slice tomatoes. 3. Cut the pork into small pieces. 4. Saute garlic, onion, tomatoes, pork ang bagoong in a frying pan. 5. When half done add eggplant and ampalaya. 6. Add 1 cup of water. 7. Season to taste. 8. Simmer until cooked. 9. Serve. Pinakbet Recipe by:  http://www.recipesphilippines.com/vegetables/pinakbet

1/4 kilo pork with fat, cut into small pieces 2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste Procedure: In a saucepan, heat oil and fry the pork until brown, remove pork from pan and set aside. In the same pan, sauté garlic, onion, ginger and tomatoes. In a saucepan, boil water and add bagoong. Add pork to skillet and mix with garlic, sautéed onions, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. Add all vegetables and cook until vegetables are tender, careful not to overcook. Salt and pepper. Serve hot with white rice. Pinakbet Recipe by:  http://www.pinoyrecipeguide.com/how-to-cook-pinakbet/

Ingredients 1/4 kilo pork with fat, cut into small pieces 2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste Cooking Instructions In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. Add in all the vegetables and cook until the vegetables are done, careful not to overcook. Salt and pepper to taste. Serve hot with plain rice. Estimated Cooking Time: 35 minutes Pinakbet Recipe by:  http://www.cookhead.com/30-p

Hello ! This Arnold and this is a rough drough recipe I am posting in behalf of my mom. Got this from our mesenger session so pardon the colloquial/familiar tone. --- 1. palambutin muna un baboy 2. pag naluto na un baboy lagyan mo ng mantika 3. Igisa mo yung bawang, sibuyas at 3 piraso kamatis saka un baboy. 4. pag gisa na un lagyan mo ng 3 kutsara bagoong ayon sa gusto mo ang dami 5. tapos ilagay mo un okra sitaw talong at kalabasa huli un ampalaya 5. lag yan mo sa dami na gusto mong sabaw at timplahan mo ng ajinomoto vetsin 6. tapos pag alam muna malambot na un gulay hanguin muna ok For free Filipino recipes , watch out this blog or see: http://diaworld.net/Kitchen/ Pinakbet Recipe by:  http://auringdiaz.blogspot.com/2009/05/tita-aurs-filipino-recipe-pinakbet.html

Pinakbet Recipe Ingredients: 1 cup pork 6 eggplants 6 tomatoes 4 ampalaya, regular sized 2 pieces garlic 3 tablespoons bagoong 1 onion Pinakbet Recipe Directions: Slice eggplants and ampalaya into four parts. Slice tomatoes. Cut the pork into small pieces. Saute garlic, onion, tomatoes, pork ang bagoong in a frying pan. When half done add eggplant and ampalaya. Add 1 cup of water. Season to taste. Simmer until cooked. Serve. Pinakbet Recipe from:  http://www.recipe-to-make.com/Recipe/Pinakbet_Recipe.aspx

Pinakbet or Pakbet, a traditional Filipino vegetable recipe for day to day food. It is a simple recipe that loves by every Filipino. I consider it as a traditional recipe as the vegetable that usually use here are mentioned on Filipino folk song "Bahay Kubo". Bahay kubo is all about a typical Filipino life living in a nipa hut surrounded by vegetable plants that are commonly found in rural areas. It has become so popular among the average Filipino for the reason that it is so affordable and the ingredient are always available in every market throughout the country. The procedure for cooking is so simple that everybody will never have difficulty for learning the cooking process. Everybody loves to cook the recipe as I always seen in TV different variation for cooking Pinakbet. Pinakbet is consider as a tagalog Filipino recipe but Ilocos province are also known for cooking their variation which I found a very good one, they use Bagnet (Crispy Fried Pork) when sautéing the food

Pinakbet recipe 1 1/2 cups water 1/2 pound pork 3 cloves garlic 1 teaspoon ginger 1/4 cup bagoong 4 eggplants 1/3 cup tomatoes 2 pieces ampalaya or amargoso 1/2 teaspoon MSG Salt Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso. Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste. Makes 4 servings. Filipino Free Recipe from:  http://www.recipegoldmine.com/worldphil/pinakbet.html

Pinakbet 1 1/2 cups water 1/2 pound pork 3 cloves garlic 1 teaspoon ginger 1/4 cup bagoong 4 eggplants 1/3 cup tomatoes 2 pieces ampalaya or amargoso 1/2 teaspoon MSG Salt Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso. Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste. Makes 4 servings. Filipino free recipe from:  http://downloadtopc.com/recipe/103/62801/pinakbet.html

Pinakbet 1 1/2 cups water 1/2 pound pork 3 cloves garlic 1 teaspoon ginger 1/4 cup bagoong 4 eggplants 1/3 cup tomatoes 2 pieces ampalaya or amargoso 1/2 teaspoon MSG Salt Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso. Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste. Makes 4 servings. Filipino Free Recipe from:  http://7thspace.com/ethnic_recipes/28323/pinakbet.html

If you are a vegetable lover, you would surely come to love the unique blend of flavors of this pinakbet recipe. The bitter taste of ampalaya, the salty bagoong, plus the flavors of several vegetables mixed together makes this recipe one of a kind. Just try the pinakbet and you will surely be craving for the taste in time. It is one of the dishes that Fipilinos working or living abroad would surely miss. In fact, I had to scour Chinese markets just to find the ingredients while I was working overseas five years ago. Ingredients: ½ lb sliced pork ½ squash (cubed) 2 eggplants (sliced) 2 cups sliced okra 1 ampalaya (bitter melon or bitter gourd, sliced) 2 cups (1½  inch long) cut sitaw or yard long beans 2 tomatoes (chopped) 1 onion (chopped) 3 cloves garlic (minced) 1-1½ cups water 2 tbsp vegetable oil 2-3 tbsp bagoong alamang or salted shrimp pasteCooking Instructions: Put the oil in a large and deep casserole then place over medium heat. Add the pork until slightly bro

 I have to say that this is one very good recipe for bitter melon. You will like! Pinakbet a.. 3 cloves of garlic b.. 4 or 5 thin slices of ginger c.. 2 tbsp vegetable oil d.. 1 hole onion e.. 3 or 4 tbsp. Of bagoong alamang (fermented shrimp paste) f.. 4 or 5 medium sized tomatoes g.. 2 lb of lean pork cut into cubes h.. 6 asian eggplants sliced into 2 inch pieces i.. 3 medium sized bitter melon j.. ¼ lb of okra k.. ¼ lb of long beans cut into 2 to 4 inch pieces 1.. Slice bitter melon into half lengthwise; remove seeds and white center. Slice bitter melon into 2 inch pieces. 2.. Take bitter melon and salt good and let set in bowl for about 15 minutes while you prepare other stuff. This will remove some of the bitter taste and make it just right. 3.. Heat Oil in large pot. 4.. Add garlic ginger and onions to heated oil and sauté until soft (onions will be translucent) 5.. Add pork and cook until browned. 6.. Add tomatoes and Bagoong alamang, and cook for

Pinakbet is a filipino food recipe. Ingredients 1 cup pork 6 eggplants 6 tomatoes 4 ampalaya, regular sized 2 pieces garlic 3 tablespoons bagoong 1 onion Procedure 1. Slice eggplants and ampalaya into four parts. 2. Slice tomatoes. 3. Cut the pork into small pieces. 4. Saute garlic, onion, tomatoes, pork ang bagoong in a frying pan. 5. When half done add eggplant and ampalaya. 6. Add 1 cup of water. 7. Season to taste. 8. Simmer until cooked. 9. Serve. Filipino Free Recipe from:  http://www.faxiamen.com/lifestyle/food-drinks/pinakbet-is-a-filipino-food-recipe/

Ingredients 1 1/2 cups water 1/2 pound pork 3 cloves garlic 1 teaspoon ginger 1/4 cup bagoong 4 eggplants 1/3 cup tomatoes 2 pieces ampalaya or amargoso 1/2 teaspoon MSG Salt Instructions Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso. Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste. Makes 4 servings. Filipino Free Recipe From:  http://kumain.com/pinakbet/

Pakbet or Pinakbet is a local dish that compose mainly of local vegetables. Some of the vegetables used in Pinakbet are squash, sigarilyas, string beans, sweet potato, tomato, bitter gourd and okra. From my 29 years of food exposure, I have come to know two different kinds of Pinakbet. The other one I have known since I was a kid, been eating it for years. The other one I have known when I was in college. The first Pinakbet is usually called Pakbet Ilokano. This is prepared by boiling the vegetable in fish sauce (Bagoong na Halubaybay). The vegetable used here are tomato, onion, sigarilyas, sweet potato, okra, patane, round bitter gourd and malunggay. The second Pinakbet is cooked using shrimp paste. Saute garlic, onion and shrimp paste. But as the same, it also uses tomato. The vegetables used are squash, sigarilyas and string beans. Although some used egg plant and bitter gourd. Now if you ask me what’s my favorite type, I would answer both. If I need to be on diet, I would

Ingredients: 1/2 lb. Pork, sliced thin 1 tblspn. Bagoong (Sauteed Shrimp paste) 1 lb. Longbeans, cut bite size 1 lb. Kalabasa (squash) cut cubes 2 pcs. Ampalaya (bittermelon) sliced bitesize 1/2 lb. Okra, cut halves 1 med. piece Talong (eggplant) cut bitesize 4 pcs. Garlic, crushed 1 med. Onion, sliced thin Salt & pepper to taste. 2 tablespoon Cooking Oil Cooking Direction: Using a wok set heat on medium. Saute garlic, onion in cooking oil till golden brown. Add pork and continue cooking. When it starts to sizzle add the bagoong. Season with enough salt and pepper to taste. Add the vegetables starting from sitaw, ampalaya, kalabasa, okra and talong. Stir fry for few minutes then add a cup add a cup of water and simmer till vegetables are cooked. Serve over steam rice. A lot of rice. Check out this bunch of vegetables I purchased from a swap meat we have here in Anaheim every Thursday. It can't get any fresher than this. Filipino Free Recipe From:  http://tiga

Description: Estimated cooking time: 35 minutes Serve hot with plain rice & cold coke & lots of chicharong laman from r. lapids....so so yummy talaga or paired w/inihaw or pritong hito & burong isda!so very kapangpangan!!!although si lola ima,mom ko & ako lng nag e enjoy, hahaha Ingredients: 1/4 kilo pork with fat, cut into small pieces (i often put left over pritong tilapia or bangus or sugpo) 2 Ampalaya (bitter melons) sliced to bite size pieces - i prefer the baby ampalaya 2 eggplants, sliced to bite size pieces - i also prefer the baby talong 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced (but i always forget to add this ;p) 4 tablespoons bagoong isda (i prefer this one, yummy!) or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste Directions: Pakbet Cooking Instructions: 1.In a cooking pan, heat oil and fry the pork until brown, rem