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.
@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
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
@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
I think, this is not the traditional way of cooking pinakbet...
siwawervintar 1 year 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
@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