Lutong Bahay (Pansit Bihon)

Improvised homecooking pancit bihon, you can also add petchay, chayote, cauliflower, broccoli or any kind of beans.

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Pork Afritada

sana po magustuhan nyo ang aking niluto na pork afritada... ^_^

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how-to-make pork afritada

pork afritada is one the most favorite dishes among kapamilya and kapuso. It is said that this Filipino cuisine was introduced by the Spaniards when they con...

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Kare Kare Filipino Recipe [HD]

Hi guys! If you like to try another Filipino recipe at home, try to cook Kare Kare! It's yummy! It might sound/look complicated but it is defintely easy :) G...

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Lumpia Recipe Tutorial

Hope You guys like it this video I did by myself and this is also for a college assignment so I hope you like it and please comment and subscribe! Big thanks...

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How to Make Lumpia (Filipino Egg Rolls) - itsJudysLife

Try Mom's delicious lumpia recipe! You'll need: 1 1/2 lbs shredded pork 1 cup minced carrots 1 cup minced water chestnuts 1/4 cup red onion 6 cloves garlic 2...

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J's Pancit Bihon Guisado Recipe - Easy Filipino Cooking

Pancit Bihon is a very popular Filipino noodle dish throughout the world. It's made with thin, rice noodles, or bihon and tossed with shredded meat and light...

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How to make Filipino Pancit- Easy Vegetarian Recipe!

How to make Filipino Pancit This is a quick how-to tutorial on how to make a traditional Filipino dish, Pancit. We are vegetarians, so this tutorial shows ho...

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Pancit Malabon Video Recipe

Cooking pancit malabon is so easy, what you need are good ingredients and an easy to follow video recipe like this."IMPRESS YOUR FAMILY AND FRIENDS" by servi...

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Learn the Recipe of Pancit in 5 Minutes [ How To Make Pansit / English Subtitles ]

Do you want an easy way to cook Pancit Rice Noodles for your Vegan, Health-Conscious, and Kosher-Healthy Friends? The recipe is simple, yet with decades of m...

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How to Make Filipino Pancit

How to make Filipino Pancit Bihon with Philadelphia chef Christina Dimacali. For more information and videos, subscribe or go to: www.cyplate.com Thanks for ...

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"KILLER" ADOBO - BEST FILIPINO ADOBO (with English subtitles)

Our friends call this as my "killer adobo" (^_^). Adobo is probably the most famous Filipino dish, It is a savoury dish that uses pork, chicken or a combinat...

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Chicken Adobo (Traditional Filipino Recipe) チキンアドボ (フィリピンの家庭料理)

Chicken Adobo is the national dish of the Philipines. Sweet and sour taste goes great with rice!!! For sure, many Japanese love this taste and so does my dar...

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BEEF BROCCOLI WITH OYSTER SAUCE (sorry no English subtitles for this video)

this is an old video that I was not able to upload on youtube, so pardon the quality, I'll try to make a better one soon, but for now I hope you'd try this r...

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Ratatouille vs Pinakbet

Which one wins? 

Which do you prefer?

 RATATOUILLE VIDEO RECIPE

 PINAKBET RECIPE VIDEO

French Rat Chef

Filipina Chef

My favorite Filipino dish PINAKBET!!

My favorite Filipino dish PINAKBET!!

Ingredients:

4 Japanese long eggplant, cut in 3-inch pieces

2 cups water

1 teaspoon Hawaiian salt

25 dried shrimp

2 cups cherry tomatoes, cut in half 

1/2 small onion, sliced

2 inch finger piece ginger sliced in half crushed

1-2 tablespoon minced garlic  More the better!

Salt and pepper, to taste

2 tablespoons bagoong (Filipino fish sauce) or harm ha (Chinese fine shrimp paste)

1/2 cup water 

2 cups long beans, in 2- to 3-inch pieces

1/4 lb sweet peppers

2 long bittermelons cut in 3-inch pieces

1 pound whole okra pods

2.5-ounce bag chicaron (fried pork rinds) or fresh sitsaron or lechon kawali.

Instructions:

Soak eggplant in water and Hawaiian salt for 30 minutes then drain.

Heat a large pot over medium-high heat. Add dried shrimp to hot, dry pot. Add dash of water to lock in flavor. Layer tomatoes, onion, ginger, garlic, salt, pepper and 1 tablespoon bagoong over shrimp. Add water. Reduce heat and simmer until tomatoes are soft, 3 to 5 minutes.

Add long beans and stir gently. Cover and cook until beans are half-done, about 3 minutes.

Layer bittermelon, eggplant and okra in pot. Break pork rinds into bite-sized pieces; sprinkle over top. Add remaining 1 tablespoon of bagoong and a little more water, if needed.

DO NOT STIR!   True Ilocanos never stir the pinakbet in the pot.  Because it would smash the already tender veggies.

Cover and simmer until vegetables settle, about 10 minutes. "Intalta" -- turn the ingredients by lifting, tossing, and shaking the pot. Cover and simmer 5 minutes. Serves 8.

Watch the videos below!

Pinakbet or pakbet is a popular Ilokano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled".[1] The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced with ginger, onions, or garlic. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilokano households. As its name suggests, it is usually cooked until almost dry and shriveled; the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Ilocos region of the Philippines.

The vegetable dish pinakbet is more than a regional cuisine. It is an enduring symbol of the Ilokano palate and a lucid display of the Ilokanos' history of contestations and struggles with the physical and social environment. The recipe weaves intimations of the cultural productions of the Ilokanos' transaction to their arid and less productive land. (Caday, 2009)
Pinakbet is similar to the Provençal (French) vegetable stew ratatouille except for its sauce.

Enjoy and let's kaukau!!  :D