Pakbet Or Pinakbet


2 cloves garlic, minced
1 small onion, minced
2 small ripe tomatoes, cut into small squares
1/4 kilogram chicken or pork meat
1/2 teaspoon iodize salt
2 tablespoons bagoong (shrimp paste)
1 kilogram Sari-sari (Mixed veggies: red squash,eggplant,okra,taro root and string beans)
1 cup water


Wash vegatables and place it in a colander, set aside.
In a large cooking pan, sauté garlic until light brown, onion, chicken meat and salt. Stir for one minute until the meat is half cooked then put-in the tomatoes. Add bagoong and blend all the ingredients well.
Stir for another minute then add the "sari-sari" and pour water. Cover the pan for 10 minutes, mixing occasionally.
When vegetables are tender, that's it pakbet is done. Best serve while still warm.




Most of the Filipino love their native dishes with bagoong. It brings out a distinctive taste for a particular dish like this one i have shared with you.

For some who doesn't know what is a bagoong, here is a brief definition and description of it: English name: Shrimp paste. It is made of minute shrimp and lots of salt to preserve it. The odor is distinct and unique.

For recipe using pork meat, cook the meat ahead in a pan by adding small amount of water and salt. Simmer until water dissolves and the oil began to extract from the meat.

This kind of maindish is best paired either with fried fish or fried chicken.



10.0 servings


Friday, August 6, 2010 - 3:52am


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