Mahaloz por posting...My Grandfather made dis dish when I was growing up, never learned how to make it...I had it for the first time in a long time the other day and it brought back so many great memories, it's time I learned to make it...Salamat.
@siwawervintar I agree; this is not the traditional way. It's better if you saute the pork with onions, garlic and tomatoes, until the tomatoes are completely wilted. Then add your vegetables at the same time. Then add the bagong isda, tasting frequently to keep from making the dish too salty
I'm from Fremont. I guess you moved out to Texas way back. Would love to try your recipe but it's much easier just to buy it now. Starting in the early 80's, Filipino restaurants started opening up all over the Bay Area. You can now buy any dish, with whatever regional flavor you like. Ignore the folks pretending to be from the states - especially if they type words like they are using a cell phone without a qwerty keyboard...lol...try Patio Filipino in San Bruno (where Youtube HQ is)
duh pilipino din ako kso o.a. tlga itong magluto..trying hard..but ako 6yrs old ako nun ngpunta ako dito sa amerika..eh di nmn ako o.a. mhilig ako sa mga anu anung pgkain
I'm getting really hungry.. Pinakbet surely came from Ilocanos but what you just cooked was the Tagalog style. Ilocanos use the dark brown fish bagoong instead of the shrimp variant.
You look and sound stupid. Quit trying hard as if you're so proficient in the English language. It's pretty obvious you're embarrassed to speak in your own native tongue. Loser!
@badwino lol trip niya eh. I believe hindi siya lumaki sa Pilipinas kaya hindi siya nagsasalita ng taga ilog. Tignan mo comment mo purely English. Kayong mga laking squatter dapat maging maayos kayo sa pamumuhay lagi kayong mainit eh. Chillax lang
i used to not like pinakbet either when I was a child, i hated the ocra and i hated the bitter melon! Now, Im usually the first one at the table when someone cooks pinakbet! love it! Im going to try cooking this, it looks soo simple.
As far as Ilocano pinakbet we do not use shrimp paste or squash in this dish. I'm talking about the authentic ilocano style. FYI we do not mix ampalaya flower in pinakbet or in any of our dish. I think you're thinking of the ampalaya tops. Pero sa salad lang po 'yan.
Your style of pinakbet is tagalog po. Pero masarap pa rin specially if you're in a different country where ingredients are really hard to find.
@lymhay26 are you really from isabela...i just recently found this video...and im kinda shock for what you said...ohhh my...theres kalabasa on our pinakbet....
I am presently doing an ethnographic study on pinakbet. And my study revealed that this (the one one shown here) is a modified version of pinakbet. While this is not the traditional way of cooking it, I say your recipe is a valuable modification (called "bulanglang"). Anyway, happy cooking...
KABAYAN... FYI if your cooking donot the hold the meat and then touch the vegies again, becuase the meat has a kind of bacteria that when you cook with vegies it wont be killed yet but your vigies are done!
nice cooking but noticed you have poor kitchen utensils/ware unsafe to cook ingredients high in acids. you live in TX very nice kitchen so consider investing on good kitchen wares...try SALADMASTER- made of titanium and you are very safe to use that in cooking. Suggestion leng pooooh.
I didn't know it was an Ilocano dish. Anyway when I was little I HATED pinkabet because it was mainly veggies but I was forced to eat it anyway. Now it's my one of my favorite filipino foods. I think there's different versions, but the one with the shrimp paste and the tomatoes is my favorite.
Hi i finaly made it my first pinakbet in my life thanks for this vid theres only one thing my pinakbet doesent have bittermelon and ocra coz i dont have it but smells like pinakbet taste like pinakbet soo thanks a lot
Pork Rinds is a great substitute also instead of using the pork belly or pork loin. The texture of the pork rinds compliments the veggies very well. just a suggestion :-)
nagutom ako, dito sa germany it's so hard finding filipino food, and never will i be able to cook sinigang because no kangkong here and tamarind . hayy i miss pinas
u know if u want to hav less bitterness in the bitter mellon lookfor the white one or salt it before hand .
TheRivalConcept 1 month ago
Mahaloz por posting...My Grandfather made dis dish when I was growing up, never learned how to make it...I had it for the first time in a long time the other day and it brought back so many great memories, it's time I learned to make it...Salamat.
mojuryu 2 months ago
thanks 4 posting this! yummy pinakbet..
belowzero08 5 months ago
I think, this is not the traditional way of cooking pinakbet...
siwawervintar 1 year ago
@siwawervintar I agree; this is not the traditional way. It's better if you saute the pork with onions, garlic and tomatoes, until the tomatoes are completely wilted. Then add your vegetables at the same time. Then add the bagong isda, tasting frequently to keep from making the dish too salty
Mahal2006 8 months ago
LOOKS YUMMY-GOOD JOB
lespaulfan4 1 year ago
I'm from Fremont. I guess you moved out to Texas way back. Would love to try your recipe but it's much easier just to buy it now. Starting in the early 80's, Filipino restaurants started opening up all over the Bay Area. You can now buy any dish, with whatever regional flavor you like. Ignore the folks pretending to be from the states - especially if they type words like they are using a cell phone without a qwerty keyboard...lol...try Patio Filipino in San Bruno (where Youtube HQ is)
deguzman94555 1 year ago
duh pilipino din ako kso o.a. tlga itong magluto..trying hard..but ako 6yrs old ako nun ngpunta ako dito sa amerika..eh di nmn ako o.a. mhilig ako sa mga anu anung pgkain
leoniegawan 1 year ago
I'm getting really hungry.. Pinakbet surely came from Ilocanos but what you just cooked was the Tagalog style. Ilocanos use the dark brown fish bagoong instead of the shrimp variant.
willzurmacht 1 year ago
Looks good!! Dont listen to the haters! Masarap talaga! I love bagoong, okra and ampalaya!
baimudan 1 year ago
he good,and fine better than chinese or other race better than you guys
orchidliz 1 year ago
You look and sound stupid. Quit trying hard as if you're so proficient in the English language. It's pretty obvious you're embarrassed to speak in your own native tongue. Loser!
badwino 1 year ago
@badwino lol trip niya eh. I believe hindi siya lumaki sa Pilipinas kaya hindi siya nagsasalita ng taga ilog. Tignan mo comment mo purely English. Kayong mga laking squatter dapat maging maayos kayo sa pamumuhay lagi kayong mainit eh. Chillax lang
willzurmacht 1 year ago
kakabwisit talagang magluto ito..pati bigkas ng ampalaya at okra O.A. ....magpakatotoo ka nga...stop to be trying hard...
leoniegawan 1 year ago
o.a. mo naman , halatang nag iiinarte pang magluto pa english english pa...pwede ba...pangit mo nmn....
leoniegawan 1 year ago
pinakbet is ilocano dish.. when u add calabasa, its a tagalog version..
yanirmt22 1 year ago
Some say it's never a good idea to add calabasa to your pinakbet, but hey, to each his own. :) My mother doesn't add calabasa, though.
engrish2006 1 year ago
Give him a break pinakbet is panakbet. Elocano, Tagalog. Who gives a hoot. Filipino is Filipino.
myiphonerocks3gS 1 year ago
i used to not like pinakbet either when I was a child, i hated the ocra and i hated the bitter melon! Now, Im usually the first one at the table when someone cooks pinakbet! love it! Im going to try cooking this, it looks soo simple.
Kisupanda56 1 year ago
thats not ilocano, this is tagalog pinakbet you douche, you use bagoong not alamang
kurtz905 1 year ago
tagalog dapat,pinoy food yan.or kaartehan nio lang!!!!!
ghiereen 1 year ago
it must smell so good in there!
hardtechnoboy 1 year ago
I grow ampalya and really enjoy Pinakbet. I use pork, ampalya, garlic, onions, sitao, tomatoes, and don't forget the bagoong!
hoz49 2 years ago
Maraming salamat po. May natutunan na naman ako!
God Bless! from Canada
flowerofdecember 2 years ago
labong,saluyot with inihaw na bangus,type nyo sa video search nyo yan,kikita nyo how to cook it,singsarap din ng pinakbet.
letseat100 2 years ago
As far as Ilocano pinakbet we do not use shrimp paste or squash in this dish. I'm talking about the authentic ilocano style. FYI we do not mix ampalaya flower in pinakbet or in any of our dish. I think you're thinking of the ampalaya tops. Pero sa salad lang po 'yan.
Your style of pinakbet is tagalog po. Pero masarap pa rin specially if you're in a different country where ingredients are really hard to find.
TheAnnamcr1 2 years ago
Hello! wala pong kalabasa ang pinakbet from: Malaysia but im a filipino. Regards Isabela my hometown. SAN ISIDRO ISABELA.
lymhay26 2 years ago
@lymhay26 are you really from isabela...i just recently found this video...and im kinda shock for what you said...ohhh my...theres kalabasa on our pinakbet....
duggungka 1 year ago
I'm always craving for Pinakbet. It is Nature's perfect food! Thanks for the video.
islandimages12 2 years ago
hmmm naimas! anyway, real ilokano pinakbet has no squash in it.
mannurat 2 years ago
I am presently doing an ethnographic study on pinakbet. And my study revealed that this (the one one shown here) is a modified version of pinakbet. While this is not the traditional way of cooking it, I say your recipe is a valuable modification (called "bulanglang"). Anyway, happy cooking...
siwawervintar 2 years ago
This has been flagged as spam show
1. Never use the sink to wash sneaker shoes or clothes. Clean it clean water is clean water.
2. Try bottled water or water filter pitchers. No clorine chemical water, and less 'paramecium' and germs. the clean faucet water is good.
neilsigno 2 years ago
KABAYAN... FYI if your cooking donot the hold the meat and then touch the vegies again, becuase the meat has a kind of bacteria that when you cook with vegies it wont be killed yet but your vigies are done!
szchoedee 2 years ago
well done! i feel like cooking it now.
europinkie 2 years ago
nice job!
gerryboy101 2 years ago
You got me hungry!!!! I have to cook pinakbet tomorrow...
pieces141127 2 years ago
in original ilokano pinakbet, shrimp paste is never used, fish paste is used. and kalabasa or squash is not added.
mannurat 2 years ago
nice cooking but noticed you have poor kitchen utensils/ware unsafe to cook ingredients high in acids. you live in TX very nice kitchen so consider investing on good kitchen wares...try SALADMASTER- made of titanium and you are very safe to use that in cooking. Suggestion leng pooooh.
ritzjenzy 3 years ago
it's better if you use bagoong isda mas masarap..
mommcyd 3 years ago
i cant find raw bagoong or shrimp paste here in Tx. Can I substitute it with Barrio fiesta shrimp paste?
yashenoya 3 years ago
I didn't know it was an Ilocano dish. Anyway when I was little I HATED pinkabet because it was mainly veggies but I was forced to eat it anyway. Now it's my one of my favorite filipino foods. I think there's different versions, but the one with the shrimp paste and the tomatoes is my favorite.
sharlynkcb 3 years ago
kuya lami kaayo, ilocano papait and penakbet saludo ako, miss my ilocano friends in pagadian city...
cyjeren 3 years ago
im gonna try this tomorrow! thank you for posting this video!
Bbron999 3 years ago
you did great bro!... i realy dont know how to cook that stuff but i think ill try one ....
miralponceca 3 years ago
Looks really good! KtC
kooktocook 3 years ago
Hi i finaly made it my first pinakbet in my life thanks for this vid theres only one thing my pinakbet doesent have bittermelon and ocra coz i dont have it but smells like pinakbet taste like pinakbet soo thanks a lot
MHEE1NICOLESWEETY 3 years ago
Pork Rinds is a great substitute also instead of using the pork belly or pork loin. The texture of the pork rinds compliments the veggies very well. just a suggestion :-)
Marclyene 3 years ago
i'm ilocano it's better if you remove the tomatoes, because tomatoes don't usually don't go with pinakbet..
sankateigo 3 years ago
nagutom ako, dito sa germany it's so hard finding filipino food, and never will i be able to cook sinigang because no kangkong here and tamarind . hayy i miss pinas
fernmeio18 3 years ago
oh my god, did you go to flip's store to get all your ingredients?
kongtube 3 years ago
u know arte mo......
srcc2009 1 year ago