More on and about pinakbet, this time, I'll show/present/feature various concoction or variations, most of it I cooked myself, trying-hard to be an authentic ilokano-pinakbet creator, utilizing the Ilokano-ness in me, my ever finicky Ilokano taste (literally, that is) to produce what's I think is real and kind of exotic Ilokano dish, of this ever ubiquitous vegetable stew.
|Very basic pinakbet cooked by my mother. Not sautéed, ever. And it has no sagpaw or parabaw (add-on/topping, fish or meat). With lots of tomatoes and ginger that almost fermented the veggies. You can see it has some pallang (winged bean).|
|Pinakbet I made spicier with a dash of cracked peppercorns, and with lots of crushed ginger.|
|This one is a bit oily because I added a sizeable chunk of lechon kawali (imagining its the adorable bagnet/chicharon, hehe!)|
|And this is my pinakbet with young marunggay pods/fruit (also called drumsticks), pallang and bagas ti kamote.|
|This is a pinakbet by Roger D. Ancheta of Camiling, Tarlac. Besides marunggay pods, it has the young singkamas (jicama) pods! Bunga ti singkamas is a favorite veggie of mine, I'm always craving for it nowadays that it has become a rarity. It's perfect for dinengdeng, solo or with pallang pods or with sabunganay (susop, banana blossoms), and soured with salamagi (tamarind) fruit, topped with broiled attasi (dalag, mudfish) or paltat (catfish).|