The word is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled”. The original Ilocano pakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used.
INGREDIENTS
2 small eggplants, sliced into 2 inch pieces
¼ kilo okra, sliced into 1 inch pieces
2 pices tomatoes, diced
¼ squash, slice into 1 inch
1 bunch stringbeans, cut into 2 inch pieces
1 small Ampalaya or bitter gourd, sliced into ¼ inch
4 cloves garlic, crushed
2 onions, chopped
1 inch ginger, slivered
½ kilo Crispy chicken
1 tsp. ginisa mix or magic sarap
2 Tbsp. shrimp paste or bagoong alamang
2 Tbsp. cooking oil for sautéing
COOKING PROCEDURE
1.Fry the ½ kilo chicken.
2.Fry until crispy and put into a strainer to remove extra oil. This will be used as a garnishing to the pinakbet dish.
3.Heat oil in a pan and saute garlic, onion and ginger. Then follow the pork fat (you can use chicken fat as well).
4.Then add the shrimp paste or bagoong alamang and the squash.
5.Let it cook for 2 to 3 minutes then add the vegetables but you should put the eggplant and ampalaya first then the rest of the vegetables.
6.Add the magic sarap and ginisa mix and mix the vegetables but be careful not to break the soft vegetables.
7.Cover and simmer again for a few minutes until cooked.
8.Serve hot with steamed rice.
