by Sarap Diva
Join Asia’s Songbird Regine Velasquez-Alcasid as she shows off her culinary expertise and whips up delightful dishes via her newest cooking talk show, Sarap Diva.
Jessica Soho, meanwhile, displays her other passion aside from delivering the news as she treats Regine with her rich Ilocano specialty: Pinakbet. 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". The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used.
Jessica Soho, meanwhile, displays her other passion aside from delivering the news as she treats Regine with her rich Ilocano specialty: Pinakbet. 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". The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used.
- 200 grams Pork Liempo with fats
- 200 grams Tomatoes
- 400 grams Tiny Eggplant
- 100 grams Patani
- 70 grams Sibuyas na Tagalog
- 50-100 grams Bitter Gourd
- 5 cloves Bawang ng Ilocos
- Salt and pepper to taste
- Bagoong
1. In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2. On the same pan, saute garlic, onion, ginger and tomatoes.
3. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
4. Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
5. Salt and pepper to taste. Serve hot with plain rice.
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