Pakbet with Bagnet, Pinakbet Ilokano
Cooking method is also totally different, Tagalog Pinakbet usualy cook by sautéing the ingredients with garlic, onion and tomato where the vegetables are stir cooked, making sure that the vegetables are just cook or half cooked. While the Ilokano Pakbet the ingredients are arrange in layers in the cooking pan, where vegetables that cook quicker are placed on top.
The vegetables are the simmered with the bagoong solution at low heat, this will steam cook the vegetables until they shrivel and wilted or kebbet in Ilocano.
Here the recipe of my Pakbet with Bagnet, Pinakbet Ilokano.
1/4 kilo bagnet, cut into big cubes
4 small size ampalaya, seeded, quartered
4 small size eggplant, slit half
1 small head cabbage, quartered
2 small size sweet potato, kamote, quartered
1 bundle okra, trimmed
1 medium size onion, quartered
1 medium size tomato, quartered
2-3 thumb size ginger, sliced
1/2 cup bagoong na isda
3-4 green long chili
1/2 cup cooking oil
In a sauce pan pour 2 cups of water and let boil. Add the bagoong diluted in 1 cup of warm water, pass thru a sieve to filter out the fish bones from the solution. Add in the ginger, reduce heat and simmer for 2 to 3 minutes and remove all scams that rises. Add in the cooking oil, kamote, and all the other vegetable ingredients. Leafy vegetables, onions and tomato on top. Cover and simmer at low heat for 15 to 20 minutes or until vegetables shrivel and wilted and liquid has reduced to half. Top with bagnet and cook for another 2 to 3 minutes. Serve hot with a lot of rice.
Try our other Pinakbet recipes;
Meatless Pinakbet, Fish Pinakbet
Pinakbet, Overseas Pinoy Version