Hello, how are you? It has been a while since we ate pinakbet, so I was surprised when I saw that my mom bought pinakbet, and I cooked early because cooking late is not for me anymore. It's so hot outside, I felt like I was being cooked.
Pinakbet is always my favorite since my grandma cooked it for me, you know the feeling of I've been woken on my Ilocano blood after eating it LOL.
In a pan, I added a tablespoon of cooking oil. Then I am going to use chicken as my "sahog" or meat.
Cook it until browning and has a crispy texture.
And then I add the aromatics, and then saute them until the fragrance comes out.
And then I added the tomatoes next, cooking them until the texture turns into mushy, that way it will give the food color and a unique taste to it.
Then I added a tablespoon of Bagoong. You can use the clear fish sauce if you don't have Bagoong. Let the bagoong seep into the tomatoes for about 10 seconds.
Then, after that, I added 2 cups of water.
Then I added a cube of chicken broth for extra flavor.
Then I added all the vegetables. First, I added the kamote, pallang or winged beans, Okra, Thai Eggplant, and Green Chilis, and made sure always to put the small bittergourd on top because it will make the broth bitter afterward.
Cook it for about 7 minutes at medium-high heat with the lid closed.
Serve hot and plated.
Happy eating!
