FOODS

     Pinakbet or Pakbet Ilocano is popular vegetable dish in northern part of Philippines especially in Ilocos and neighboring provinces. The vegetables used on this pakbet are usually grown in the back yard of every villager and are available almost all year long. Ampalaya (bitter melon), eggplant, okra, and sting beans are just some of the vegetables that make-up this delightful dish. Usually Pakbet  Ilocano is cooked in a clay pot called “Palayok” and Anchovy sauce (bagoong isda) is used to add flavor.

  Also this dish is a variation of the populardish the Pakbet Tagalog which is very common in central, southern part of Luzon and other part of the country.


  Anchovy sauce (bagoong isda) in the Philippines is alway available in the market, but in other countries you buy it from the Asian store.

Ingredients:

• 4 pcs round eggplant, cut in half 
• 2 pcs small bitter melon (ampalaya), quartered 
• 1 bundle string beans, cut into 2 inch length 
• 1cup squash, cut into 2x1 inch cubes
• 1 cup patani (optional)
• 8 pcs small okra 
• 2 thumbs ginger, thinly sliced 
• 1 large tomato, cubed 
• 1 large onion, cubed 
• 1½ cup water 
• 1 lb bagnet or lechon kawali 
• ½ cup Anchovy sauce (bagoong isda)
•  

Ingredients:

• 4 pcs round eggplant, cut in half 
• 2 pcs small bitter melon (ampalaya), quartered 
• 1 bundle string beans, cut into 2 inch length 
• 1cup squash, cut into 2x1 inch cubes
• 1 cup patani (optional)
• 8 pcs small okra 
• 2 thumbs ginger, thinly sliced 
• 1 large tomato, cubed 
• 1 large onion, cubed 
• 1½ cup water 
• 1 lb bagnet or lechon kawali 
• ½ cup Anchovy sauce (bagoong isda)
•  

Cooking Instruction:

1. Put all the ingredients in a large pan or "palayok" clay pot, arrange the vegetables in the following order: squash, string beans, okra, patani, eggplant, tomatoes, ginger, and onions  and simmer for 15 minutes
2. Add the bagnet or lechonkawali (cooking procedure available in the recipesection)and simmer for 5 minutes 
3. Serve hot. Share and Enjoy!
   
   

Note: Do not overcook the vegetables

Pork Sinigang Ingredients:

10 tamarind seeds or 1 package sinigang mix
1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
1 onion; sliced
4 tomatoes; sliced
1 radish (labanos); sliced
5 string beans(sitaw), cut in 2” length
1/2 cup kangkong leaves (river spinach)
4 pieces gabi (taro); peeled and cut in halve
2 whole siling haba (long green pepper)

Side Sauce
Fish (or soy) sauce
Lemon (or calamansi) juice

Pork Sinigang Cooking Instructions:

Boil the tamarind seeds, mash, and drain the juice. Set aside.
In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice.  Add gabi until tender and thickens the soup. Simmer, then add radish and string beans. When tender, add kangkong leaves. Season with fish sauce according to taste.
Serve or side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice, whichever is your preference.

Filipino Spaghetti Ingredients:

1 kilo spaghetti noodles
3/4 kilo ground beef
1 carrot; minced
1 small can evaporated milk
1 can liver spread
1/4 kilo hotdog slices
4 cloves garlic; minced
1 onion; minced
2 bottles of banana catsup
1 can tomato sauce
1 cup grated cheese
1 tablespoon sugar
Salt and pepper
Cooking oil

Filipino Spaghetti Cooking Instructions:

Boil spaghetti noodles with salt and cooking oil for 10 minutes. Drain and set aside in a platter.
Sauté garlic and onion. Add ground beef and cook until meat turns light brown. Season with salt and pepper. Add banana catsup and tomato sauce. Simmer for 10 minutes. Add hotdog, carrots, sugar, liver spread and milk. Simmer for 5 minutes. This is your sauce mixture.
Pour the mixture on top of the spaghetti noddles. Garnish with grated cheese.