Comments on: Palayok Pinakbet a la Marketman

By: emsy

emsy — Mon, 07 Dec 2009 01:33:23 +0000

I love pinakbet…but I think I would take the seeds and the pith of the baby ampalaya and add it just cut lengthwise. I like bitter but I think unseeded ampalaya is too much for me. hehe

By: Cecilia

Cecilia — Wed, 18 Mar 2009 03:00:54 +0000

What a beautiful dish! I, unfortunately, do not have a palayok nor a wood-burning stove, but thanks to Ted and Maria Clara, I should be making this again soon… I make a variation by pounding/processing chillies, shallots, garlic, galangal, lemongrass, peppercorns, coriander root/leaves, kaffir lime rind and dried shrimp, then mixing that with the bagoong before putting it in the vegetables. I’ve served this quite a few times to vegetarians and non-pork eaters, and they didn’t care that there was pork in the dish.

Thank you for this blog!

By: Cynthia

Cynthia — Fri, 06 Mar 2009 04:57:24 +0000

My Lola is a pure Ilocana and everytime I visits her in Tarlca, she would cook pinakbet, dinengdeng, inihaw na hito at piniritong tokak (palaka).She was such a good cook and I tried duplicating her cooking but I always fail and so, I would go to Tarlac whenever I crave for native Ilocano dishes.

By: albenia

albenia — Tue, 24 Feb 2009 15:40:49 +0000

I am pure Tagalog and it sure is good to know pinakbet is right there with the favorites…My version is just fried pork with onions, ampalaya , talong and sitaw with bagoong isda and opps!!! kamatis ( almost forgot ) By the way, marketman…would you be kind enough to tell me whether I should boiled the eggs before putting them on a container with water and salt to make itlog maalat or should I boiled them after 6 weeks when I harvest them? I cannot buy them here in my place. Please help.

By: Chu

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

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

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

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

chi — Fri, 01 Feb 2008 21:18:55 +0000

MM,

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

By: victor

victor — Fri, 01 Feb 2008 01:09:41 +0000

can i just eat bagnet with liver sauce and rice mabuhay from knoxville,tn