On one of my random visit, I came upon these available veggies ready at home, bought at the market in Bambang and some picked right in the backyard garden: paria, tarong, okra, bunga ti singkamas, kamatis.
I began preparing the veggies. I am happy that I chanced upon this rather rare opportunity to have these smallish native bitter melons and this variety of eggplant which is just so good for this Ilokano signature dish, the small okras, and yes, the jicama fruit.
Of course, the tomatoes. And onion and ginger. The onions are chopped, the ginger is crushed for it to give its maximum zing.
For a while, I remember something that will make my pinakbet more gorgeous and delicious. I went by the shrubberies and climbing vines and gathered some patani (also called "pulomingko") pods. These are a very good companion to an Ilokano pinakbet, I promise!
This is how I cut the tarongs. And here they are in the cooking pot. Level by level. And drenched atop with bugguong "juice". I didn't put any water. The veggies' own juices, and the bugguong's, will suffice. It will "agdanum" later as the kamatis will give all its essence to "pakbet" its veggie friends.
More, about pinakbet:
- Pinakbet a nadumaduma
- Pinakbet ingredients
- Various authentic, exotic, Ilokano pinakbets
- Pinakbet with kaggo
- More pinakbet from Ilokanos around the web
- Pinakbet a nakaparparia
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