RECIPE: Pinakbet ken Chicharon

I LOVE PINAKBET for my father is a G.I. Joe (Genuine Ilocano).  Most of the time we have this on our meal table when i was growing up.  Today i am glamorizing my pinakbet by adding Lapid's Chicharon.

OUR lunch on a lazy sunday.  enjoying pinakbet with chicharon

MY cooking secret -- I  Do not mix the vegetables with a wooden spoon while simmering the dish. It will make the ampalaya (bittermelon) more bitter. I just shake the WHOLE POT.




Pinakbet is originally an Ilocano dish, but it’s popular all over the Philippines. Many other regions have their own versions of the pinakbet. But, of course, the Ilocanos still makes the best pinakbet.

ingredients

i used Bagoong or fish paste for this recipe (you can also use alamang or Shrimp paste)

divide the sitaw into 3

remove stems of okra and slice into 2

Slice bitter melon (ampalaya) lengthwise; remove seeds and white center then cut 1/2 inch. slice eggplant (talong) in half then cut each piece by 1-inch.  Then slice squash into cubes

slice tomatoes, ginger and onions

In a large deep pot,heat oil over medium heat

for this recipe i used pork.  You can also use SHRIMP.  So cook pork

until it turns

slightly brown

add in the following order onions, ginger and tomatoes

add eggplant, bittermelon (ampalaya)

add string beans, okra and chili

put squash on top for it cooks easily

add fish sauce (bagoong)

add water

cover the pot and SIMMER for 15 minutes

after 15 minutes, remove from heat, remove cover, 
add CHICHARON

then shake the POT up and DOWN 3 times,

then bring back to heat, simmer for another 5 minutes 

 serve with CHICHARON on top

INGREDIENTS

• 1 tali   sitaw (string beans)
• 3 pcs  sili (green chili)
• 4 pcs  talong (eggplant) 
• 14 pcs okra, stems removed
• 1/2 size squash
• 2 pcs ampalaya (bittermelon) small
• 3 pcs sliced kamatis (tomatoes)
• 2 pcs sliced onions
• 1 small ginger, sliced
• 2 cups water
• 5 tbsps baggoong (fish paste)
• 1/8 kilo chicharon, chopped into desired size
• 1 tbsp oil
• 1/4 pork cube (optional)
• 8 grams Magic sarap

COOKING INSTRUCTION

1. Wash vegetables thoroughly.
2. divide the sitaw into 3
3. remove stems of okra and slice into 2 
4. Slice bitter melon (ampalaya) lengthwise; remove seeds and white center.  then cut 1/2 inch
5.  slice eggplant (talong) in half then cut each piece by 1-inch 
6.  slice squash into cubes. put in a plate
7.  Slice tomatoes, ginger and onion (see picture above)
8. In a large deep pot, heat oil over medium heat. cook pork until it turns slightly brown. 
9. add in the following order onions, ginger and tomatoes 
10. add eggplant, bittermelon (ampalaya) 
11. add string beans, okra and chili 
12. put squash on top of the pot for it cooks easily 
13. add fish sauce (bagoong) 
14. add water
15. cover the pot, SIMMER for 15 minutes
16. after 15 minutes, remove from HEAT, remove cover, add CHICHARON, then SHAKE the POT --UP and DOWN 3 times
17. then bring back to fire, simmer for another 5 minutes 
18. serve with CHICHARON on top.