Seafood Pinakbet Recipe

Pinakbet is popular throughout the Philippines, with  different regional variations depending on ingredient availability and local taste adaptations, but this vegetable dish was originated as Ilocano dishes. It is basically a mix of string beans, okra, eggplant, pumpkin, and bitter gourd (ampalaya) cooked in broth and spices until the liquid is reduced, which is where it gets its name from, “pinakebbet”, which means, “made smaller”. This is usually flavored with bagoong, or shrimp paste.

Pakbet or Pinakbet Ilocano Recipe

Pinakbet or Pakbet Ilocano is popular vegetable dish in northern part of Philippines especially in Ilocos and neighboring provinces. The vegetables used on this pakbet are usually grown in the back yard of every villager and are available almost all year long. Ampalaya (bitter melon), eggplant, okra, and string beans are just some of the vegetables that make-up this delightful dish. Usually Pakbet  Ilocano is cooked in a clay pot called “Palayok” and Anchovy sauce (bagoong isda) is used to add flavor. Also this dish is a variation of the popular dish the Pakbet Tagalog which is very common in central, southern part of Luzon and other part of the country.

Pakbet or Pinakbet Tagalog Recipe

Pakbet tagalog is popular vegetable dish in Philippines, it is made-up of different fresh vegetables, pork, and shrimp paste. Pork is often added for flavor, but it is omitted during meatless days such as on Holy Week. Also this dish is a variation of the popular dish, Pakbet Ilokano, that originated from Northern Luzon specially in the Ilocos Region. Shrimp Paste or "bagoong alamang" in the Philippines is alway available in the market, but in other countries you buy it from the Asian store.