Comments on: Palayok Pinakbet a la Marketman

by: Chu

Fri, 26 Sep 2008 11:07:06 +0000

Just saw this post now. Don’t know what your pinakbet progress has been since this one, Marketman, but you might want to consider adding patani seeds next time. Adds color and texture.

by: Fe

Fri, 11 Apr 2008 17:47:37 +0000

I remember my Mom cooking it this way back when I was growing up in Laoag. This is the real thing, not soupy or oily - it should be shriveled that’s why we call it pakbet short for “pinakebbet”, an ilocano word for dried-up & wrinkly.
Another suggestion would be to add some patani. As one poster mentioned you should get the holder … i think it is called silang if I remember it correctly.

by: Roni

Fri, 21 Mar 2008 03:29:53 +0000

When in Vigan, do try the bagnet pakbet at the restaurant of the Vigan Plaza Hotel. Super sarap! Thanks for the recipe! I will surely try to make this this weekend.

by: ben

Sat, 09 Feb 2008 03:03:55 +0000

Another outstanding post and excellent choice for a theme.
Great advice about preventing the mushy, soupy and oily issues of Pinakbet. I’m going Palayok shopping! Thanks MM.

by: chi

Fri, 01 Feb 2008 21:18:55 +0000

MM,

WILL YOU MARRY ME? Life is short, please say YES!