AUTHENTIC ILOCANO PINAKBET | ONE POT ILOCANO PINAKBET

Summary

In this engaging cooking tutorial, the 'kusinerong arkitekto' (chef-architect) shares the recipe for an authentic Ilocano pinakbet, a one-pot vegetable dish. The host guides viewers step-by-step, from preparing ingredients like garlic, ginger, tomatoes, and various vegetables, to adding fish paste, pork belly, and water. The dish is simmered until the vegetables are tender, creating a flavorful and nutritious meal. The host also adds a personal touch, sharing childhood memories of the dish. The video encourages viewers to like, share, and subscribe for more delicious recipes.

Takeaways

• 😀 The video introduces the dish being cooked, **authentic Ilocano pinakbet**, a one-pot Filipino vegetable stew.
• 😀 The host emphasizes the importance of using **bagoong isda** (fish paste) for authentic Ilocano flavor, not shrimp paste.
• 😀 The recipe features **a variety of vegetables**, such as eggplant, okra, string beans, sweet potatoes, bitter gourd, and alokon (himbabao), with explanations on how to handle them.
• 😀 The host shares personal anecdotes, like how the vegetable **alokon** is affectionately called 'worms' in his family, adding a relatable touch.
• 😀 The host uses humor, like explaining the non-spicy nature of **siling duwag** (non-hot green chilis) and referring to them as 'coward chilis.'
• 😀 **Bagnet** (crispy deep-fried pork belly) is an essential ingredient in this recipe, adding richness and flavor to the dish.
• 😀 The recipe is designed to be **easy and convenient** with all ingredients cooked in one pot, making it a time-saving meal.
• 😀 The host includes helpful cooking tips, such as **soaking eggplants** to prevent them from turning black and explaining the proper order to add the vegetables.
• 😀 There’s a **focus on authenticity**, with the host frequently referring to how his father cooked the dish and stressing the traditional ingredients.
• 😀 The video ends with an enthusiastic **call to action**, encouraging viewers to like, share, subscribe, and follow the host on social media for more recipes.

Q & A

What is the dish being cooked in this video?

The dish being cooked is an authentic Ilocano pinakbet, a one-pot Filipino vegetable stew made with a variety of vegetables and bagnet (deep-fried pork belly).

What are some of the key ingredients used in the pinakbet recipe?

Key ingredients include canola oil, garlic, ginger, bagoong isda (fish paste), tomatoes, okra, string beans, himbabao (alokon), sweet potatoes, bitter gourd, eggplants, and bagnet.

Why does the chef refer to himbabao (alokon) as 'worms'?

The chef refers to himbabao (alokon) as 'worms' because it was a nickname he and his siblings used when they were young, due to the vegetable's appearance.

What is the significance of using 'bagoong isda' in this recipe?

'Bagoong isda' (fish paste) is a key ingredient in authentic Ilocano pinakbet. It gives the dish its distinct salty, umami flavor, and is traditionally used instead of 'bagoong alamang' (shrimp paste).

What makes this version of pinakbet a 'one-pot' recipe?

This pinakbet is considered a 'one-pot' recipe because all the ingredients are added into a single casserole or pot, cooked together, and the dish is ready with minimal preparation and clean-up.

Why does the chef recommend adding the bitter gourd last in the cooking process?

The chef adds the bitter gourd last to prevent it from making the broth too bitter. This way, the bitter gourd stays on top, and its bitterness is controlled by not being fully submerged in the broth.

What is the purpose of soaking eggplants in water before cooking?

Soaking eggplants in water helps prevent them from turning black after being exposed to air. This also helps keep the eggplants looking fresh until they are added to the dish.

Why does the chef mention the absence of a clay pot in the recipe?

The chef mentions the absence of a clay pot because cooking pinakbet in a clay pot is a traditional method, but since he doesn't have one, he uses a regular casserole. He also jokes about whether anyone has cooked in a clay pot using an induction cooker.

What is the role of sweet potatoes in this dish?

Sweet potatoes are added to pinakbet to introduce a natural sweetness to the broth. They also provide a contrasting flavor to the savory and bitter vegetables in the dish.

What kind of chili is used in the recipe, and why is it called 'siling duwag'?

The chili used in the recipe is 'siling duwag', a non-hot, long green chili. It's called 'duwag' (coward) because it has no spiciness, unlike other types of chili.