Pinakbet

Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce.[1] The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled."[2] The original Ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon (ampalaya).[3] Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are optionally added. The young pod of marunggay is added. It is usually spiced with ginger, onions, or garlic. A Tagalog version typically includes calabaza (kalabasa).

Pinakbet

True pinakbet from Ilocos region with shrimp
Alternative names	Pakbet
Course	Main course
Place of origin	Philippines
Associated national cuisine	Filipino cuisine
Serving temperature	Hot
Main ingredients	Bagoong or alamang, vegetables, fish, meat
Similar dishes	Dinengdeng
Cookbook: Pinakbet   Media: Pinakbet

Pinakbet vegetables: shown are bitter melon, calabaza squash, lady's finger, eggplants, string beans, and chili

Authentic Bulakan pinakbet (La Familia of Baliuag)

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; in the Tagalog version, the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added.