The Best PINAKBET

This is a very popular vegetable dish from the northern regions of the Philippines. Pinakbet or Pakbet is one of the most popular Ilokano dishes. The word is derived from the Ilokano word pinakebbet, meaning shrunk, contracted or shriveled.

It is made up of different vegetables with a touch of pork. And the reason why it is very tasty and unique is because of the shrimp paste and the taste of ampalaya (bitter melon). No wonder my mom loves this dish a lot. This is actually one of her favorites.

Here's how it's done. :)

INGREDIENTS:

1/2 lb pork, cut into small pieces

1 medium-sized ampalaya (bitter melon). sliced

1 large egg plant, chopped

1/4 lb squash, chopped into cubes

3 tomatoes, chopped

1 piece onion, diced

1 tbsp ginger, minced

3 cloves garlic, crushed

6 pieces okra

1 bunch string beans, cut in 3 inches length

4 tbsp shrimp paste

1 cup water

3 tbsp cooking oil

2 tbsp fish sauce

green chilli

salt and pepper, all in one seasoning granules to taste

COOKING PROCEDURES:

- In a casserole or a wok, saute the garlic, onion, ginger and tomato

- Add the pork and cook for about 3 to 5 minutes or until color turns light brown.

- Put-in the shrimp paste and cook for 2 minutes.

- Add water and bring to a boil. Simmer for 10 minutes or until pork is tender

- Add squash and cook for 7 minutes or until texture becomes soft

- Add the remaining vegetables and mix with the other ingredients.

- Simmer for 5 minutes or until all the vegetables are cooked. DO NOT OVERCOOK THE VEGIES.

ENJOY! :)

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Lumpiang Sariwa

Lumpia means "spring rolls" and sariwa means "fresh". This dish is made up of stripped fresh vegetables accompanied by sweet and tasty sauce with crushed peanuts. As described, obviously, it is really healthy and yummy!

My grandma is such a fan of this dish. And actually, almost each and every older woman I know here in the Philippines loves this food. I don't know exactly why, maybe because everything is soft especially the wrapper, everything is very easy to eat and like what I've said, this one's so healthy knowing that it is filled with veggies.

INGREDIENTS

Filling:

1 medium sized cabbage (about 1/4 kilo or 250g), roughly shredded

2 cups baguio beans or string beans, chopped in half diagonally

2 cups sweet potato, roughly shredded

1 1/2 cup carrots, roughly shredded

1/2 cup water

8 pcs Lettuce leaves

1/8 kilo pork, thinly sliced

2 squares tokwa (tofu), sliced in strips

1 medium sized onions, chopped

3 tbsp garlic, minced

2 tbsp fish sauce (patis)

All in one seasoning granules (Maggi Macic Sarap)



Lumpiang Sariwa Wrapper Ingredients:

1 cup Wheat flour

Cornstarch – ¾ cup

2pcs Eggs (beaten)

1cup of milk

dash of salt

oil to grease the pan



Sauce ingredients:

Brown sugar – ½ cup

Water – 2 cups

Soy sauce – 2 tbsp.

Cornstarch – 4 tbsp.

Garlic (crushed) – ¼ cup

1/2 cup Peanuts (roasted & finely crushed)

Filling Directions:

- Heat frying pan, add cooking oil, saute’ garlic and onions.

- Add the pork and fry until color turns light brown.

- Add fish sauce and saute for 2 minutes

- add half cup of water then simmer until pork is tender, add sweet potatoes and cook for 5 minutes or until potatoes are soft.

- Add the tofu and cook for a few minutes then carrots and string beans then mix with the other ingredients.

- Add the cabbage, add all in one seasoning granules and cook it for 5 minutes and mix.

- Set aside

Wrapper direction:

- In a bowl, combine all dry ingredients and make a well in the center.

- Gradually mix in egg, milk and oil. Stir until it forms a smooth batter.

- Pour onto a heated non-stick pan, approximately ¼ cup at a time.

- With the help of a ladle, form a thin round layer of batter and let cook until solid

- Turn once the wrapper and cook the other side for few seconds.



For the sauce:

- In a small pan, pour the water and bring to a boil

- Add the brown sugar and all in one seasoning granules

- Put some salt and soy sauce then mix well

- Dilute the cornstarch in water and pour in the saucepan.

- Cook until the sauce becomes thick. Set aside.



Dressing:

- Place the wrapper in a plate (flat surface) then place a lettuce leaf in the center, letting it overflow from one side.

- Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)

- Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

- Align the rolls on a serving dish and pour all over the sauce.

- Top with garlic and peanuts to taste.

- ENjoy!! :)

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Adobong Pusit (Squid)

Here's another dish cooked using the popular Filipino cooking method, adobo. Honestly, I was not a fan of squid dishes before. I remember when I was a kid, I just really didn't like it. But when my uncle cooked adobong pusit, I absolutely asked for more. It was so tasty and delicious. And for me, it is really good with steamed rice. So obviously, this is my favorite squid dish.

One day, my father-in-law asked me to cook this one. He taught me how and I'm so hapy he did. And now. I want to share this recipe with you.

INGREDIENTS:

1 kg medium-sized squid (should be cleaned very well and separate the ink)

1 piece large onion, diced

2 pieces medium sized tomatoes, diced

1/2 cup soy sauce

1/2 cup vinegar

1 cup water

5 cloves crushed garlic

1 teaspoon sugar

2 pcs bay leaves

Salt and pepper to taste

1 small sachet od all-in-one seasong granules

3 tbsp cooking oil

COOKING PROCEDURES:

- Heat a cooking pot then pour-in soy sauce, vinegar, and water then bring to a boil. (do not mix)

- Add the squid and wait for the liquid to re-boil. Do not mix. Simmer for 5 minutes.

- Turn off the heat then separate the squid from the liquid. Set aside.

- On a separate pot, sauté the garlic, onions, and tomatoes.

- Put-in the squid then cook for a few seconds. (do not overcook the squid)

- Pour-in the soy sauce-vinegar-water mixture. Add bay leaves. Bring to a boil and simmer for 3 minutes.

- Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.

_ Serve and enjoy

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