Pinakbet (or something like it)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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I’ve always wanted to cook pinakbet–that classic Ilocano dish that is a mainstay in any Filipino buffet. But… I am allergic to bagoong (salted shrimp sauce). And… my kids do not eat ampalaya (bitter melon or bitter gourd). So I have never cooked pinakbet before.

I wanted vegetables for lunch today, mainly because we have been eating red meat a little heavily than usual these past few weeks (fresh-water fish these days smell and taste muddy, and many fish-mongers would pass them off as salt-water fish) and I had been thinking of my sister-in-law’s pinakbet which has more varieties of vegetables than what the traditional recipe calls for.

Pinakbet (or something like it)

So, it was pinakbet (or something like it) for lunch–without the bagoong and the ampalaya. And here’s the proof.

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October 4, 2003  Print This Post   
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Comments

2 Responses to “Pinakbet (or something like it)”
  1. ok says:
    June 5, 2007 at 8:50 am

    thanks for the recipes it is very helpful to me when i need to cook filipino food.

    Reply
  2. Racquel says:
    April 19, 2008 at 10:55 am

    I like this one because I do not like ampalaya. I’ll probably add bagoong, though. Thanks.

    Reply
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