One of the most popular Ilokano vegetable dish is “pinakbet”. It consists of eggplants, okra, squash, stingbeans, bagoong alamang or shrimp paste and spices. But the traditional ilokano pinakbet use bagoong isda (fermented fish sauce) instead of bagoong alamang.
Anyway this is a just a variation of the original recipe and actually this variation of pinakbet using shrimp paste is a kapampangan dish. Some people prefer bagoong alamang instead of bagoong isda but anyway you choose they are both delicious. Specially the crispy bagnet garnishing that makes this dish truly authentic.
One of the most popular Ilokano vegetable dish is "pinakbet". It consists of eggplants, okra, squash, stingbeans, bagoong alamang or shrimp paste and spices.
Prep Time10mins
Cook Time40mins
Total Time50mins
Course: Vegetables
Cuisine: Filipino
Servings: 4servings
Calories: 184kcal
Author: Manny
Ingredients
2small eggplantssliced into 2 inch pieces
1/4kilo okrasliced into 1 inch pieces
2pices tomatoesdiced
1/4squashslice into 1 inch
1bunch stringbeanscut into 2 inch pieces
1small Ampalaya or bitter gourdsliced into 1/4 inch
4clovesgarliccrushed
2onionschopped
1inchgingerslivered
1/2kilo Crispy chicken or lechon kawali
1tsp.ginisa mix or magic sarap
2Tbsp.shrimp paste or bagoong alamang
1/4kilo pork with fatsliced into small cubes
2Tbsp.cooking oil for sauteing
Instructions
How to cook Ginisang Pinakbet with Bagnet:
Fry the 1/2 kilo chicken or fry the 1/2 kilo pork to make enough lechon kawali or bagnet.
Fry until crispy and put into a strainer to remove extra oil. This will be used as a garnishing to the pinakbet dish.
Heat oil in a pan and saute garlic, onion and ginger. Then follow the pork fat (you can use chicken fat as well).
Then add the shrimp paste or bagoong alamang and the squash.
Let it cook for 2 to 3 minutes then add the vegetables but you should put the eggplant and ampalaya first then the rest of the vegetables.
Add the magic sarap and ginisa mix and mix the vegetables but be careful not to break the soft vegetables.
Cover and simmer again for a few minutes until cooked.
Serve hot and garnish with crispy chicken or bagnet on top.
Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
With ginisang gulay as a healthy side, a bit of meat wouldn’t hurt. this looks great!
Hi Annie! You are right! Thanks for your comment!
Nakakamiss lutong pinoy
Hi Anna, yes you are right. So start cooking now.