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I do not know if any kid likes or ever liked bitter melon right from the start, but it does grow on you and as we grew older we got to appreciate this very healthy dish.

While living abroad, eating Pinakbet has been a real treat. I had to wait for the right time that all the veggies needed are available at the same time. The squash and eggplant I can buy locally. But the rest of the vegetables like okra, bitter melon, and yard-long beans I can only get in Asian stores.

WHAT IS PINAKBET?

Pinakbet or Pakbet is a mixed vegetable stew with pork slices that originally came from the Ilocos region. The original Ilocano version uses “bagoong isda” which is a sauce made with fermented fish.

As the dish became popular in the surrounding areas, different versions took root. The Pinakbet Tagalog, which is how the version from south of Ilocos (Manila and adjacent areas) is called, uses shrimp paste for flavor. This recipe here is the latter.

HOW TO COOK PINAKBET

There are different ways and versions in cooking Pinakbet. Basically, it involves these simple steps:

Brown pork in hot oil.Saute garlic, onions, and tomatoes.Add shrimp paste.Add the vegetables and water. Quickest vegetable to cook comes last. Cook until vegetables are tender.

If you have been cooking Filipino Recipes for a while, chances are that you know how to prepare Pork Nilaga. This is one of the easiest Filipino soup dishes that anyone can prepare. Although everything in the recipe seems so easy to do, you have to pay special attention to the texture of the pork in order for your Nilaga to be successful. Make sure to give enough time for the pork to become tender. This means that you will need to simmer it for a quarter of an hour to a little more than an hour.

You will notice that I started by sauteeing the onion, peppercorn, and pork. I am doing this because I wanted to extract the flavor from the said ingredients. If you prefer your Nilagang Baboy to be less oily, all you have to do is start by letting the broth (beef or pork) boil. You will then add the onion, peppercorn, and pork and boil them until the pork becomes tender. You can also omit the salt. Instead, add the fish sauce directly towards the end.

One of my favourite aroma is when eggplants is being shallow fried in a pan, it’s such a light pleasant smell that triggers your appetite. When I was younger I was always tempted with this aroma, for me it’s comparable to bacon or freshly baked cinnamon rolls but I never liked eating them like most kids but as you grow old taste buds changes its preferences and looking for different varieties and now this is one of those simple vegetable dishes I started to like.

In Philippines this is a very common side dish for some grilled meats or fish and for some families who are budget conscious a rice and this can be a complete meal, all you need to do is dip it in citrus and chilli infused soy sauce.

Pritong Talong (Pan Fried Asian Eggplants)
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2-3
Ingredients
Fried Eggplants
3 pcs Asian eggplants, sliced in 3 portions lengthwise and cut in half cross wise
garlic salt
freshly ground black pepper
olive oil
Dip
juice of 1/2 lemon
1/4 cup soy sauce
1 birds eye chilli, chopped

Chicken Adobo Origin

The famous Chicken Adobo originated in the Philippines. The dish is prepared using the Inadobo style of cooking. It means cooking meat or seafood with vinegar and mostly soy sauce. It is a popular method during the olden days when refrigerators and freezers were not yet available because vinegar helps extend the shelf life of food. Another popular variation is pork adobo using pork belly,

How to Cook Chicken Adobof

Cooking Chicken Adobo is quick and simple. This recipe suggests marinating the chicken to make it more flavorful. It is the best way to go if you want to experience authentic Filipino chicken adobo. If you are in a hurry, feel free to skip this step, but make sure to simmer the chicken longer than 30 minutes to better extract the flavors from it.
Start by marinating the chicken in soy sauce and garlic. The garlic needs to be crushed for best results. This process takes 1 hour to 12 hours depending on how flavorful you want the dish to be. Sometimes marinating for an hour is not enough. I think that 3 hours is optimal. The chicken absorbs most of the flavors from the soy sauce and garlic during this step. It is noticeable when you taste the dish after cooking. Note that it is also possible to include the vinegar in this step.

Pancit Bihon or Pancit Guisado is a Filipino noodle dish and is a staple second to rice. This was brought by the chinese and was localized since then. This Pancit Bihon Recipe uses “Bihon” or rice sticks mixed with pork, chicken, and vegetables. This dish is always served during Fiesta, birthday parties, and other special occasions.Making Pancit Bihon has never been easier. These days, all you need is to look for a tried and tested Pancit Bihon Recipe and you are all set. Of course, looking for such can be challenging because the internet is filled with lots of information that one needs to validate beforehand. This won’t be a problem anymore. Here at Panlasang Pinoy, we make sure that all our recipes have been tried, tested, and approved before we publish them online. You can now relax and trust that everything will be as expected.