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Pinakbet also known as pakbét, is a Filipino cuisine characterized by its savory, earthy, and complex flavor profile, primarily derived from the pungent, salty umami of fermented fish sauce made from Anchovy ( buggúong or Bagoong) or, in some modern variations, shrimp paste ( armang or bagoong alamang). It traditionally consists of a variety of vegetables, including eggplant, tomato, okra, bitter melon, Asparagus bean, and sweet potato although modern versions may use Cucurbita as a substitute. It is commonly served as a main course and eaten with Cooked rice. Originating from the Ilocos Region in northern Luzon, Philippines, pinakbet is a staple dish among the Ilocano people. Traditionally, pinakbet is prepared by cooking the vegetables together with fermented fish sauce using a method that falls between shallow boiling and steaming, often without the use of added fats or oil. In other regional variations, such as Tagalog cuisine-style pinakbet, the ingredients are sautéed prior to cooking, partly to lessen the strong aroma of the fermented fish sauce, and Cucurbita may be used as a substitute. Some versions substitute shrimp paste, while others incorporate coconut milk.
The word pinakbet is thus a reflection of the dish's preparation method, where vegetables are slowly simmered until they soften and shrink, absorbing the rich flavors of the accompanying seasonings. The etymology highlights the focus on the texture and cooking process, rather than the specific ingredients themselves.
Other typical vegetables include eggplant (taróng), tomato (kamátis), okra, string beans (utóng), shishito pepper (síli), (párda), (pállang), and others. Root crops and some beans like sweet potato (kamótig), lima beans (patáni), (kárdis) are optionally added. Aromatics such as ginger (layá), shallots (sibúyas), and garlic (báwang) are commonly added. Many of these vegetables are easily accessible and are grown in the backyards and gardens of most Ilocano households.
Smaller vegetables are left whole or partially sliced in half (okra, tomatoes, chilis, hyacinth beans, smaller varieties of bitter melon and eggplants, aromatics), larger vegetables are cut into finger-length size (thinner eggplants, yardlong beans, winged beans), chopped into smaller chunks (larger varieties of bitter melon, sweet potatoes), and beans shelled from their pods (lima, pigeon peas).
Absent from this list is calabaza (karabasa). Although widely grown in the Ilocos region, historically the cooking of calabaza was omitted from pinakbet because it took longer to cook in a claypot over a wood fire, compared to the other vegetables.
Rather, meats including fish can be added as a garnish (ságpaw), typically stale or leftover lechon (lítson), chicharron (bágnet or tsitsarón) or fried fish (príto nga ikán). Rare and highly prized ingredients of fresh shrimp (pasáyan) or prawns (udáng) could also be used as sagpaw, when available.
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