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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 shrivelled.


But I'm going to show you a Kapampangan's version of Pakbet.



Ingredients:



* 1/2 pound pork (liempo with skin & fat)


* 4 Cloves garlic


* 1 Onion medium size


* 1/4 cup Shrimp Paste (Bagoong Alamang)


* 4 Eggplants (Long or round)


* 1 handful of Okra


* 1/2 cup tomatoes


* 2 pieces ampalaya (Bitter Melon)


* Corn Oil


* 1 Pork Cube (Maggi or Knorr)


* Salt



Cooking Procedure:



1. Get a casserole or a wok saute' garlic, onion, pork sliced in strips, tomatoes and shrimp paste.


2. Add the diagonally sliced eggplants, bitter melon and Okra.


3. Add Pork cube and salt to taste.


3. Simmer it until the pork and vegies are cooked.



I prefer the veggies half cooked.


Tip: Some people pour water when they cook Pinakbet but this makes the dish watery unless you want it like a soup. Vegetables already have water in it and it comes out when you cook it.


***


I saw a video in youtube on how to cook Pinakbet. This video does not relate with my recipe. This is just to give you an idea.





Recipe and cooking procedure after the jump.



Ingredients:



1 kilo pork (Liempo) with fat (cut into cubes)


2 cups of bagoong alamang (Shrimp Paste)


1 head of garlic (minced)


1 big onion (minced)


4 tomatoes (diced)


4 chili peppers (minced) or according to taste


½ cup vinegar


4 tablespoons brown sugar


½ cup water



Cooking procedure:



1. In a casserole, put water and boil pork in a low fire until water evaporates.


2. When oil from pork starts to come out, fry it until it's lightly crispy then put in on the side.


3. Saute' garlic, onion, chili and tomatoes with the oil from the cooked pork and pour pork and mix it.


4. Add bagoong/shrimp paste and cook for 5 minutes.


5. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.



Any comments and suggestions are welcome.



If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!



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Pancit or '"Pansit"' is a stir-fried noodle dish, common in the Philippines and originated from China. The word pancit is derived from the Hokkien (Min Nan) word pian i sit, which literally means something conveniently cooked fast.



Pansit is a popular dish in the Philippines when there's a birthday celebration, people says it's for "long life".



Recipe's and cooking procedures after the jump.




Ingredients:



* 1 kilo Canton Noodles


* 2 heads of minced garlic


* 1 onion sliced


* 1/4 kilo of sliced Pork


* 1/2 cup shrimps, sliced thinly


* 1 cup shredded cabbage


* 1/2 cup sliced green beans


* 1/2 cup carrots, cut in strips


* Pepper


* Soy Sauce


* Corn Starch


* Pork broth


* Corn Oil


* Calamansi or Lemon



Cooking Procedure:



1. Saute garlic, onion, and meat in a casserole.


2. Add cabbage, green beans and carrots and simmer with the broth.


3. Season with soy sauce and pepper.


4. Add noodles and cook until dry.


5. Pour a mixture of 1 tbsp. of corn starch and 1/4 cup of water to thicken the sauce.


6. Serve it with sliced calamansi or lemon to taste.



Any comments and suggestions are welcome.



If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!



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Chicken Afritada is a type of Stew that was adapted by Filipinos from the Spanish.



Recipe and cooking procedure after the jump.





Ingredients:



* 1 kilo of Chicken


* ½ kilo potatoes (peeled and quartered)


* 1 small head of garlic (minced)


* 1 big onion (diced)


* 1 red bell pepper (quartered)


* 1 green bell pepper (quartered)


* 1 cup of green peas


* 1 cup of carrots (cut diagonally)


* 2 cups chicken stock or chicken cubes


* 1 cup tomato sauce


* Breadcrumbs


* Salt & Pepper


* Corn Oil



Cooking Procedure:



1. In a casserole, fry chicken until slightly brown and set aside.


2. Sauté garlic and onion.


3. Pour in the stock/cubes and tomato sauce.


4. Bring to a boil and add in chicken.


5. Simmer until chicken is cooked.


6. Add in potatoes, simmer it until it's tender.


7. Add in bell pepper and season with salt & pepper.


8. Add in breadcrumbs and thicken sauce.


9. Serve hot.



Healthy advice: If you'd like to avoid intake of bad cholesterol, remove the skin of the chicken.



Any comments and suggestions are welcome.



If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!



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Ingredients:

- 1 pork's leg - chopped

- 1/2 kilo of dried banana blossoms (bulaklak ng Saging)

- 1 tbsp. of whole peppercorn

- 4 gloves of garlic - crushed

- 1 cup of vinegar

- 2 cups of water

- 2 tbsp. of soy sauce

- 1 tbsp. of salt

- 2 tbsps. brown sugar


Cooking Procedures:

1. Put Pork's leg or pata and all the ingredients in a deep pan with a tight cover.

2. Boil.

3. Lower heat and simmer until meat and skin of the pata is tender and sauce thickens.


Voila!


Ain't that easy?


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Photo by digitalpromdi


Summer is fast approaching and the best way to beat the heat is to eat Halo-Halo.


Halo-halo (Mix in English) is a popular Filipino cold dessert that is a mixture of shaved ice and milk to which are added various fruits and boiled beans, and served in a tall glass or a bowl.



Ingredients:


* Evaporated Milk


* Sugar


* Banana - Saba (Caramelized)


* Palm fruit or Kaong


* Coconut sport or Macapuno


* Jackfruit or Langka


* Kidney Beans - Boiled and caramelized


* Sago - Caramelized


* Nata de coco


* Purple yam or Halayang ube


* Sweet potato - Kamoteng gapang (Caramelized)


* Sweetened corn kernels


* Ice Cream - any flavor


* Leche Flan



How to prepare a Halo-Halo:


* Put all ingredients to a glass or a bowl except for the milk, ice cream, leche flan.


* Put shaved ice on the glass, pour the milk according to your taste and top it with leche flan, and ice cream.



There are other options for your ingredients; you can add crushed pinipig, bananas and even strawberries. It's up to you!



Ingredients:


* 1 Pork's front leg - Pata


* 1 bottle of 7up or Sprite - Soda


* 1 1/2 cups of water


* 1 tbsp. of salt


* 1/2 tsp. of baking soda


* 2 tbsp. Patis (Fish sauce)


* 2 tbsp. of Flour


* Corn oil for frying




Cooking Procedures:


* Clean Pata and slit skin few times without cutting the bone.


* Put in a deep pan with a tight cover, and then add water, 7up and salt. Boil it.


* After 15 minutes, add baking soda. Baking soda will speed up the softening of the pata's skin. If water dries up and the meat is not done yet, add another cup of water. Meat should not be too tender. Drain when done. Place in the refrigerator overnight to dry the skin.



Before you fry it, brush with patis and sprinkle with flour evenly. Deep fry it until crispy and golden brown.



Serve with vinegar with 2 cloves garlic (crushed), salt and pepper to taste and 1 small hot chilli pepper (Siling Labuyo).



Any comments and suggestions are welcome.



If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!



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