Pinakbet facts for kids
True pinakbet from Ilocos region with shrimp
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| Alternative names | Pakbet na bet |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Associated national cuisine | Filipino cuisine |
| Serving temperature | Hot |
| Main ingredients | Bagoong or alamang, vegetables, fish, meat |
| Similar dishes | Dinengdeng |
Pinakbet (also known as pakbet) is a popular Filipino dish. It comes from the northern parts of the Philippines, especially the Ilocos region. This tasty meal is made mostly from mixed vegetables. These vegetables are cooked together with a special sauce made from fish or shrimp.
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What is Pinakbet?
The name Pinakbet comes from the Ilokano word pinakebbet. This word means "shrunk" or "shriveled." This is because the vegetables in the dish are often cooked until they are soft and a bit shrunken.
Pinakbet is known for its unique flavor. This flavor comes from a special seasoning called bagoong. Bagoong is a type of fermented fish or shrimp paste.
Where Does Pinakbet Come From?
Pinakbet is a traditional dish of the Ilocano people. They live in the northern parts of the Philippines. The original Ilocano version uses bagoong made from fermented fish, like monamon.
In other parts of the Philippines, especially further south, people use bagoong alamang. This is a bagoong made from fermented shrimp. Both types of bagoong give Pinakbet its distinct salty and savory taste.
What Vegetables Are in Pinakbet?
Pinakbet is packed with healthy vegetables. The most common vegetable in Pinakbet is bitter melon, also called ampalaya. It adds a unique slightly bitter taste.
Other vegetables often found in Pinakbet include eggplants, tomatoes, okra, and string beans. You might also find chili peppers, parda (hyacinth beans), and winged beans.
Sometimes, root vegetables like camote (sweet potato) are added. Other beans like patani (lima beans) or kadios (pigeon peas) can also be included. The young pods of the marunggay (moringa) tree are also a common addition.
How is Pinakbet Cooked?
Pinakbet is usually seasoned with ginger, onions, or garlic. These ingredients add a lot of flavor to the dish. In the Tagalog version of Pinakbet, calabaza (a type of squash called kalabasa) is often included.
Many of the vegetables used in Pinakbet are easy to find. People in Ilocano households often grow them in their own backyards and gardens. This makes Pinakbet a fresh and local meal.
As its name suggests, Pinakbet is usually cooked until most of the liquid has evaporated. The vegetables become soft and slightly shriveled. This cooking method helps to concentrate the flavors. Sometimes, people add meat like lechon (roasted pork), chicharon (pork rinds), or other kinds of pork to the dish. This makes it even more filling and flavorful.
