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  • PINAKBET

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    Kcatral King
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    Pinakbet is a popular vegetable dish from northern Philippines made with eggplant, tomatoes, okra, string beans, chilies and other vegetables cooked until almost dry with shrimp paste. It originated in Ilocos region as a healthy, convenient dish using locally grown vegetables. While mostly vegetables, versions sometimes include meat. Pinakbet symbolizes Ilocano culture and adaptation to the environment through its ingredients and cooking method that concentrates flavors. Nutritionally, it is low in calories and fat but high in fiber and protein.

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    Pinakbet is a popular vegetable dish from northern Philippines made with eggplant, tomatoes, okra, string beans, chilies and other vegetables cooked until almost dry with shrimp paste. It originated in Ilocos region as a healthy, convenient dish using locally grown vegetables. While mostly vegetables, versions sometimes include meat. Pinakbet symbolizes Ilocano culture and adaptation to the environment through its ingredients and cooking method that concentrates flavors. Nutritionally, it is low in calories and fat but high in fiber and protein.

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    92 views2 pages

    PINAKBET

    Uploaded by

    Kcatral King
    Pinakbet is a popular vegetable dish from northern Philippines made with eggplant, tomatoes, okra, string beans, chilies and other vegetables cooked until almost dry with shrimp paste. It originated in Ilocos region as a healthy, convenient dish using locally grown vegetables. While mostly vegetables, versions sometimes include meat. Pinakbet symbolizes Ilocano culture and adaptation to the environment through its ingredients and cooking method that concentrates flavors. Nutritionally, it is low in calories and fat but high in fiber and protein.

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    of 2

    MARK LAWRENCE R.

    GALVEZ

    2- ST. ANDREW

    PINAKBET
    Origin and History
    Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The basic original Ilocanopinakbet uses bagoong ("bugguong" used in this dish include in Ilokano), native of bitter fermented monamon or other fish, while further south, bagoong alamang is used. The vegetables melon, eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced with ginger, onions, or garlic. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households. As its name suggests, it is usually cooked until almost dry and shriveled; the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Ilocos region of the Philippines. The vegetable dish pinakbet is more than a regional cuisine. It is an enduring symbol of the Ilocano palate and a lucid display of the Ilocanos history of contestations and struggles with the physical and social environment. The recipe weaves intimations of the cultural productions of the Ilokanos' transaction to their arid and less productive land. (Caday, 2009) Pinakbet is similar to the Provenal (French) vegetable stew ratatouille except for its sauce.

    Nutritional Facts
    Calories Total Fat Saturated Polyunsaturated Monounsaturated Trans Cholesterol Vitamin A Vitamin C 110 1g 0g 0g 0g 0g 0 mg 0% 0% Calcium Iron 0% 0% Sodium Potassium Total Carbs Dietary Fiber Sugars Protein 345 mg 945 mg * 21 g 7g 8g 6g

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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