Comments on: Pinakbet

By: Lolit Catibog-Shields

Lolit Catibog-Shields — Fri, 24 Jul 2009 17:03:19 +0000

My foster parents in Texas are also Ilocanos. They usually put “parda” in their pakbet, and instead of bagoong, they use left-over fried fish, which makes our pakbet very, very tasty! I learned to love pakbet through them. I love pakbet, I love Ilocanos! =)

By: Kenny G

Kenny G — Tue, 30 Jun 2009 07:10:58 +0000

Everybody has their own favorite version of this dish. I highly suggest you learn how to cook it, as mentioned in previous posts. I asked my youngest brother how he cooks our late dad’s infamous pinakbet and I managed to replicate my dad’s pinakbet. Believe me, I never had any interest in learning how to cook this dish until I ate it after a long time of not having it! As a child, I loved the patani, tarong, palang, utong, and okra!! Learn to make it, eat it,and savor it like I did!!! It is very easy to cook , but be careful when using bagoong, as this stuff will stink the hell out of yer house if you dont’ have proper kitchen ventilation going on!!!!

By: philip

philip — Tue, 10 Mar 2009 09:35:34 +0000

im actually curious about Himbabaw. bought this packet of podlike vegetable, more like collection of flower buds. The vegetable vendor, told me it was used in ilocano dishes, particularly pinakbet or dinengdeng. Just want to verify what himbabaw look likes. Looks kinda creepy actually, like a green caterpillar with a stem.

By: danikko rivera

danikko rivera — Mon, 02 Mar 2009 13:16:50 +0000

hi, i’d like to cite your recipe in my research paper regarding the evolution of pakbet/pinakbet across the country… thanks in advanced

By: jay s. (Genuine Ilocano)

jay s. (Genuine Ilocano) — Mon, 19 May 2008 22:54:24 +0000

pinakbet can be cooked with either bagnet or broiled fish, with or without ginger. try cooking it either way and compare the taste. personally, i’ld rather have the one cooked with bagnet and without the ginger.