Comments on: Pinakbet in a Wok a la Marketman

By: carolyn

carolyn — Thu, 20 Jan 2011 09:41:23 +0000

have you heard of the DINENGDENG FESTIVAL in agoo la union?where 101 ways of cooking dinengdeng is the main attraction every town fiesta ( may 1 )..jessica soho who hails from this town has featured the festival on her show sometime ago.

By: Czarian

Czarian — Sat, 15 Jan 2011 13:22:22 +0000

hindi luto ung squash flowers at di natanggal ung mga sepals niya (green protruding part below the petals)..dapat parang withered un kc masyadong malakas ung scent niya pag kinain ng hilaw just like in the pics “nasabeng” in ilocano..(or baka di pa finished ung nasa last pic?)

By: jm

jm — Mon, 15 Mar 2010 14:43:10 +0000

@ edwin. you could try mincing the arling so it wont be visible when you eat it

By: jm

jm — Mon, 15 Mar 2010 14:41:15 +0000

i love pinakbet very much. where i grew up, my lola use gabi to thicken the sauce of the pakbet. in a “kaldero” boil pork til tender then let it fry til it starts to brown. add garlic and onions and ginger, then tomatoes. traditionally we dont use ladle to mix them but instead we toss the kaldero. let the tomatoes cook til it starts to become paste then add gabi and bagoong isda… mash some of the gabi then add some pork stock but not to much just enough even when we add all the veg. add the tougher veggies then the softer vegies after awhile… just toss the kaldero now and then so the food wont stick inside the kaldero. as an ilocano we prefer our pakbet with a little bitterness from the native amplaya. young native ampalaya cut into halves with the seed still in it.( seeds should still be tender ) i also love the malunggay. sigarilyas. pakbet as i recall in ilocano means overcooked veggies.. me i like it a bit overcooked but not too much….. serve best with fried or grilled tilapia and/or liempo

By: Marketman

Marketman — Sun, 21 Feb 2010 23:15:18 +0000

Lilia, go to a market. Squash blossoms are readily available. FTI weekend market, Salcedo market, Guadalupe, Farmer’s Lung Center all have them. Vegetable selections at groceries are usually pretty appalling.

By: Lilia

Lilia — Sun, 21 Feb 2010 15:45:10 +0000

Hi, where did you buy the squash blossoms? I usually do my groceries in the Landmark and they don’t sell that ingredient there. Can you help me? I would really love to do this recipe.

By: nancy, tennessee

nancy, tennessee — Thu, 18 Feb 2010 15:28:43 +0000

I grew up in the ilocos sur provice. I am used to pinakbet and dinengdeng. I’ve always liked these two dishes with grilled fish or pork. I hope more people will eat vegetables…

By: Jasmin

Jasmin — Thu, 18 Feb 2010 01:50:40 +0000

And for that ESB (extra special bitter) flavor Ilocanos crave, add ampalaya leaves (and saluyot if it’s around)! Maybe that’s more a dinengdeng thing though.

By: jose

jose — Thu, 18 Feb 2010 00:57:09 +0000

pinakbet si good! pinakbetmy lunch today

By: rochelle

rochelle — Wed, 17 Feb 2010 18:41:55 +0000

it’s looks good. by being an ilokana myself and living away from my roots, you have to do what you have to do just to get by with pinakbet. i mixed every vegetable i can find in fresh produce market and make it as authentic as i can.