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.

By: LUZALEN

LUZALEN — Thu, 13 Dec 2007 06:43:18 +0000

I LOVE PINAKBET SO MUCH ESPECIALLY OKRA BECAUSE IT IS VERY NUTRITIOUS .

By: lexx

lexx — Thu, 31 May 2007 14:25:58 +0000

..love you all!!

By: lexx

lexx — Thu, 31 May 2007 14:24:19 +0000

i am entertained just by reading every comments here. i haven’t worn a smile today but more than a smile i was thrilled.. =) ..hmmn, i can almost s m e l l all ur pinakbets from this laptop already! ..great! i wana cook this one to sample for my friend who is coming from ilocos to london today! gosh, si dodong bisaya-ilocano un, wag ko paglutuin baka malagyan pa ng coconut milk ha ha ha.. well, hopefully when i get home in a bit, i’ll make it as my 1st time to cook my old favourite, i hope it’s a history in the making as i’ve never cooked pinakbet n my entire life. it was around 12 years ago the last time i’ve had my lola’s pinakbet during my schooldays in LA Union. those were the days for getting home at lunch. so GOd help me rest that taste in my hands for later!!

thank u ol kabayan where-ever u are. . . God bless!

By: Marketman

Marketman — Sun, 04 Mar 2007 22:34:59 +0000

buki capora, my mom was from Cebu/Bohol and our current cook is also from Cebu so you may be right… And yes, sometimes smashed ginger is included…

By: buki capora

buki capora — Sun, 04 Mar 2007 16:38:10 +0000

This pinakbet looks like the Cebuano version. Lots of squash. Sometimes, it also has crushed ginger.