How To Make Authentic Filipino Pinakbet with Joel Binamira Market Manila
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- เผยแพร่เมื่อ 2 ก.พ. 2022
- When people think of Filipino food, not a lot of vegetable-forward dishes come to mind. Pinakbet is one of the few that is popular throughout the country and with good reason. We like it cause it can make use of whatever vegetables you have available and it's hefty enough to be a meal.
In our new series, hosted by Joel Binamira from Market Manila and Zubuchon we look at dishes that could have been around even during the pre-colonial times. Today, pinakbet!
Check out Joel's socials here:
/ therealmarketman
/ zubuchon
/ zubuchonphilippines
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There is an Ilocanos belief that bitter or mapait foods or anything with bitter flavor, such as “parya” (ampalaya) can make you stronger and can be a remedy to any illnesses. That's why some of Ilocano cuisines are bitter flavor such as Pinapaitan / Kinigtot / Ata-Ata etc.
The first ever liquid that is given to a newborn is the squeezed juice from ampalaya leaves. A bunch of ampalaya leaves are crushed in a mortar and pestle,placed in a cheese cloth like cloth and ampalaya juice is squeezed out. Maybe half a teaspoon is squeezed out into the baby’s mouth before the baby is allowed to breast feed. It is believed to stimulate the baby’s immune system.
Thanks Joel for featuring this classic Ilocano dish. For purists, we Ilocanos generally use the smaller eggplant variety, wild bittter ampalaya, patani, spring onions, ginger, etc, but never squash. Growing up, I’d see my Dad shredding the tomato by hand on top of the layers of ingredients. And it’s shaken, not stirred. 😁 (I cant help it, thanks 007) And it has an almost stewed quality without a lot of sauce. Wonderful piece as always!
Yes the ripe tomatoes are ripped by hands, not sliced
Jammo ah nu sino nagikabkabil ta karabasa di met kumbet dayta.
I agree with this. No squash as taught by my grandmother and was told that this was how she was taught by her ancestors from Ilocos (She grew up in Pangasinan). We also add winged bean (sigarilyas) and cassava. If there is no patani available, we can put peanuts instead of it.
No squash! Haiyahhh! 😅
As an ilocano, I cringe when I see squash in Pinakbet and that’s when I know it’s not authentic. My mom always says “never trust a non-ilocano who cooks Pinakbet.” 😂
Pinakbet is such a unique dish in Filipino cuisine in such that the rich variety of vegetables remain the central focus - despite the strong support of both meat AND Bagoong Ilocano.
So much going on yet the flavor integrity and individuality of each vegetable remains intact and doesn't melt into a mushy and soggy mess. Extra bonus for the delightful texture of the once crunchy Bagnet that mellows out but is not totally lost.
Key is the layering technique - no excessive mixing. Not a stir fry and not a stew - it's alchemy, it's magic.
As an ilocano there really are a lot of recipe for Pinakbet, the ones we do are without oil, onion, or garlic that kind of difference only.
We just put vegetables (sitaw, ampalaya, talong, kamote, okra, patani, pallang, patola sometimes) and a lot of tomatoes below and meat on top (fried or grilled fish/ dried shrimp/ bagnet) then simmer with bagoong cook without stirring ...when cooked we shake the pot/casserole and it's perfectly done.
I'm talking too much... can't help it it's my FAVOURITE DISH EVER!!
What is the English word for lasona?
@@halleluia2025 scallions maybe
@@halleluia2025 shallots
Yess, my fave dish ever. Pinakagusto ko ay pallang, ampalaya and kamote. We cook it like a one pot dish and just add the sahog for a bit then serve.
@@halleluia2025 i think it's the native onion .oh ya shallots 😍
The secret to pinakbet and dinengdeng is the freshness of the vegetables. It adds sweetness to the dish❤️🤤
I'm an avid watcher of cooking videos. I appreciate how you present and explain Filipino dishes. I hope you continue to make more videos. Thank you!!
This is how we cook this dish still. I didn't know our recipe was that close to the original recipe.
th-cam.com/video/6svu1i3WECg/w-d-xo.html
How to prepare glazed lentils with yummy and delicious taste
Actually mejo modern na itong version na to.
Naalala ko pa yung pakbet ng mga lola lolo ko sa ilocos dati, yung stripped version talaga. Parang talong, okra, maliliit na ampalaya at kamatis lang, tapos papakuluan nila sa tubig na may bagoong isda. In a sense, para syang dinengdeng pero mas unti ng sabaw. Tapos kinukulog kulog nila yung palayok para mamix yung mga gulay gaya nung ginawa ni chef sa video.
The recipe varies from different towns in ilocos. From our town, we dont put kalabasa and bawang. Its just the gulay and the protein which is usually the bagnet. There are also towns where they put luya. But one thing is the same, they all use the bagoong isda.
Almost close to our northern Pinakbet 👌 I suggest adding Patani seeds that will add aroma to the dish and I put lots of riped tomatoes and personally I also put ginger and green chilli. I promise you It'll be a lot better 😁
I grew up in a family where my ancestors cook pinakbet like your way. It’s kinda like a ilocano-pangasinan combo, truly northern style.
I love this segment that feature native Filipino dishes
Patani, Alukon, native ampalaya, okra, pallang, and talong are the main ingredients binded by the bagoong na monamon and tomatoes. We don't really put onions or garlic:) But, I'm not taking this away from the real marketman (Joel Binamira)
This!!!! And LOTS of tomatoes!
No squash please..I dont hate squash but is better be put in inabraw or gisa.
@@bryansantos537 Yes yes yes!!
Yes. This one, with siling green the small ones plus kamote... and yeah. lot's of kamatis
I didn’t know this kind of cooking technique in our culture. Put everything in a pot without sangkutsa.
I saw a dish in a japanese cooking show that resembles this cooking method called “musuhi” (meaning waterless). Basically putting quality vegetables in a clay pot and let it steam. It supposed to highlight each vegetable district flavor profile. What amaze me is It takes great knowledge in cooking to do this, having the right temp to cook soft & hard vegetables at the same time. FOR SURE not as easy to execute as it looks.
La lng, ang cool lng ng pagkakahalintulad ng ibat ibang cultura.
Yeah, Ilocano Pinakbet is next level! The Digo (Sabaw/Soup) comes from the steam and seeps out of the vegetables! This and Dinendeng (Inabraw) are my absolute favorites! Thanks for sharing.
i love pinakbet without meat. this is our daily meals 😊. -from mindanao .
That's right, we use sweet potatoes instead of squash. The small variety ampalaya is not that bitter compared to other variety so it's used in many ilocano dishes. Alot of Ilocanos cook it this way still. Grandmas would cook this slowly for a long time on a very low fire until the vegetables get wrinkly.
My father is from Laoag and this is the pinakbet we grew up with. We used to mix patani, sigarilyas and lots of kamatis.
This is exactly what I love to see. More please!!!
this is great! this is just how you cook authentic pinakbet. its not about the vegetables but how you will cook the gulay to become pinakbet
Thank you for sharing this recipe. Interesting to see one way the dish is made. I remember learning to cook it with my grandmother in La Union growing up. We did not mix everything before putting the mixture on heat. We would cook the tomatoes, garlic, and onions til they were pulpy, added the bagoong and the meat, and then brought them up with 1 and 1/2 cup of water to boil. We then added the vegetables in a progression with about 2 minute intervals i.e. the squash/kamote first, then the sitaw and/or alokon after 2 minutes, and so on. The ampalaya became like the finishing touch so the whole dish wouldn't be so bitter. Thus the ampalaya would be put on top for literally the last 1 minute on heat.
There's something so soothing about this videos just lime a Sunday morning vibe especially when Joel narrates
Thank you for sharing this recipe! I just cooked this dish for my family tonight and we love it. My Ilokano dad approved 👍
Thank you for this video, Joel. You are my new fave food vlogger. Your editors are amazing as well! Great editing, especially sa adobo episode mo. I loved it! Keep it up, guys!
I always remember my Lola's pinakbet. She used native ampaIaya, small eggplant, okra, sibuyas Tagalog, alukon or sigarilyas. I always believed that it is the authentic pinakbet. She explained that pinakbet is never sauteed (no oil) and never use squash. If it is sauteed and with squash, they call it bulanglang.
Ganyan din magpakbet na lola ko dati na tubong Ilocos sur, minsan kahit okra at talong lang ok na. Madalas din sya gumamit ng alokon dahil may puno kami ng alokon dati. Pakbet, bulanglang, buridibod
Definitely no squash on the original pinakbet.
one of the pinoy pioneer when it comes to food blogging, great to see you marketman
Thank you Mr. MM! You're a breath of fresh air to see in yt cooking community. 😍
This is one of my favorite dishes, if not the favorite. Thank you. You cook almost exactly the way that my mom cooked.
Joel Binamira; Thank you for sharing your knowledge.
Loving this segment with Joel!
I like all the extra details about the pakbet! Thank you!
Wow - a neat way to prepare a dish that is otherwise a little tedious to prepare. Great presentation, Joel! Thanks.
My all time favorite vegetable dish! We cook it with a specific type of green string beans, or sigarilyas, den we add small variety of ampalaya, round eggplants, a few saluyot leaves, if patani is available, we also put some. We put purple onions, a bit of ginger, ripe tomatoes ripped by hands then Pangasinan fish bagoong. To balance the taste we add a bits of kamote fruit for sweetness, a dash of vinegar and brown sugar instead of MSG. We dont mix, just shake the pot. The sizes of the vegetable has to be more or less the same for evenness in cooking. Thanks to my Ilocano roots, I appreciate how delicious Vegetables can be!👍🏻👌❤️Super sarap and healthy pa kasi walang oil. The addition of bagnet is a plus though but the dish without sahog is really enough. 💯
Traditional Ilocano pinakbet consists mainly of eggplant, ampalaya, tomatoes, onions, garlic, ginger, bagnet, bagoong and either okra or lima beans. Anything beyond this destroy its suthenticity. Long beans is a league of its own or malunggay fruit as well. Thus we have malunngay (in Ilocano it's marunngay) pakbet or sitaw pakbet.
Yet again a meaningful content. Thank you FEATR!
Try adding tomato sauce for color and flavor and less bagoong👍. Kinda a modern flavor profile.
Thanks Chef Joel for this version of Pinakbet. God bless you!!!
Looking forward to the rest of the series. I don’t think any other content creator has done something like this.
wag mo naman banatan si ninong ry, panlasang pinoy et al brad
Interesting... My Family is from Tuguegarao, Cagayan... And my Dad taught me to add ginger.
This guy is the OG food blogger, before food blogging was a multi-million peso business.
This is the way how to cook pinakbet from southern ilocos Sur is really love it
Thank you FEATR for these kinds of contents!
At first glance, I thought Chef Joel was Chef Martin 😅
It’s nice to see MM in a vlog. 😊
I love the grill with the shelf and a bar to hang the pot or a jerky
This series is awesome. I personally want to know about pre-colonial kare-kare. I read somewhere that it's our ancestor's attempt to adopt the curry from Indian traders. Not sure how factual it is but I'm interested in knowing how it evolved from that.
Yes, I read that somewhere too. Curry was so prevalent in those days that they call eateries "KARInderia".
It's a Kapampangan dish. And it used Fish. Kind of like a Fish curry. A certain kind of flower was what made it yellow.
It's hard to make probably because of the availability of the ingredients. Kare-kare is more modern and colonial using peanuts and beef made common due to the galleon trade.
@@k.3004 galing sa mga Sepoy ang kare kare.
Linguistic nota bene.
• kibbet (iloco) - a quality of something shrunk to relative dryness and chewyness
• pinakibbet (iloco) - allowed to reduce while being cooked or dried, to become na-kibbet.
Hence, the word pinakbet. Or shorter, pakbet. Yes, the ilocanos cook their pakbet like in the video. No excessive sabaw, please.
As apersonal touch or preference, I add some slivers of ginger to the dish.
Here in Chicago, I lament the arrival of winter when the extreme cold does this: "maka-kibbet ti butillog"
(shrinks one's balls, as they retract closer to the body).
ang gaan sa pakiramdam manood ng mga videos mo
New year. WATCHING YOUR VIDEO. So good. Ohhhh yeahhhh. I am from Vietnam here.
Welcome!! Happy lunar new year!
YUM! one of my favorite 😋🍽
For me i add the ampalaya when everything is half cooked so that the sauce wont be bitter and the ampalaya is a bit crunchy and for us its not a pakbet without ginger .
Marketmanila, I have been following your blog since the early 2000s omg so long ago
Sarap!😋❤️
Love it
I cried when he added the squash, garlic and onions. The technique is authentic tho. That’s how my Lilang used to do it.
Sarap 👍
we call it "banga" sa norte at iba yung palayok....and masarap nga yung kamote instead of kalabasa....
Pinakbet is defined by how you cook it, not just the ingredients... And with bagoong monamon, "the real bagoong".👍
Wow!!
so therapeutic
This is my fav food 💚💚
6:15 - I was actually thinking the same thing. Well about Pinakbet in general, even the evolved ones. Some foreigners may like it, some may not. Which is kind of sad coz Pinakbet is one of our few veggie dishes, and i've heard a few foreign vloggers say our food is all pork and not very healthy. But that's okay. We can't corner every market. At least we have some of the best beaches in the world, hehehe.
Hello new subscriber po ng inyong channel maraming salamat po sa pag share God bless po 🥰
This is certainly very different from the pinakbet I grew up, ours is shrimp paste base!
tons of kamatis and bagoong is the main flavouring in northern Pinakbet.
I was taught by my mother to cook pinakbet by jost combining everything in the pot and let the water cook it, wait for a while then you can now eat.
Same goes for other dish like adobo, menudo, etc that some people would usually saute or stir fry the meat then add ingredients one by one. Just let the water cook it.
I was baffled when I first encountered people searing meat before cooking it even for soup/water base food like nilaga, tinola, sinigang. Never thought that that was actually how most people would cook.
Really grateful for these videos. Very informative at makes me appreciate our local Filipino cuisine more. Where can I buy that palayok? Bet everything tastes better when cooked in a palayok. :)
Yung kasintahan ko taga Pangasinan, kaya nung natikman ko yung bersyon nila ng Pinakbet laking gulat ko na may Kamote at Gabe. Laking Maynila ako at sanay na Kalabasa yung isa sa mga sahog hindi kamote.
Simula nun nabigyan ko na ng halaga yung lasa ng Gabe at Kamote. Haha
My new cooking addictive show.
I cook my pinakbet quite differently! I didn’t know you can cook it like that. Haha
This is amazing 🤩 🇦🇺🇦🇺🇦🇺
I’m going to cry! 😭😭😭🤤🤤🤤🤤
Nice
I'm so used to my father's version of pinakbet that i think i might not eat this if this was served to me😅✌. Goes to show about the diff version of this dish.
Ps. love the exposure about our local foods i first thought that a foreign media made this but no,good job FEATR🤌
This is somehow a well research pinakbet version of the north. Its true Ilocanos most likely use the camote rather than the squash. Then it is not stirred using ladle but tossed and its evident on the video. The idea is to shrink the vegetables. The use of fish bagoong is a must. The only thing i don’t agree with is putting in checharon. I think we dont have that in the authentic ilocano pinakbet. The use of native ampalaya is also a must. Galing galing naman nitong episode na ito
A precolonial recipe for pinakbet wouldn’t have included tomatoes, squash or even camote as those vegetables were domesticated in the Americas and therefore not available in the Philippines pre-colonization. But nonetheless a delicious recipe for pinakbet!
Agree! Joel mentionned it in the episode as well :)
I do not know if it's just my Pangasinense grandmother's style or a regional variant but after the lard, she puts lots of tomatoes, never with squash and must always have ampalaya and talong. The other veggies to be added will depend on what's available.
not pangalatok grandmother, its "pangasinense grandmother" . there is no such word "pangalatok" po. that "pangalatok" is an insult to us pangasinenses
@@dhavedelacruz189 thanks for the correction
What's ur channel???? You do most of ur show in English? I'm Canadian. Been practicing cooking authentic Filipino food for about 5 years now, it's been an adventure for me......loving it everything I cook. Watched three of ur shows here on FEATR.....ur incredible.....keep up the good work. I want authentic Filipino chef knifes,where can I get them....
Growing up in Bicol, my family never served this dish to us kids.
Wheres the patani, pallang and kamatis? Hahahaha pakbet from north, forever the best.
It's more southern than northern...
I saute the garlic then bagoong first and dump everything after with water.
Making me hungry
First time for me to see that red okra
Wow! sarap po nyan! I support you po😊 ( I also cook this on my channel po btw)
Na nginig
Pakbet Ilocano with sweet potato is still the best
Joel, will you also do a video on a pre colonial Sinigang and Dinengdeng?
Hi, I love pinakbet too! Your style of ccoking made it easy for busy moms like me. May I ask what kind of clay pot is the blue one which I saw towards the end of your video? Would like to get one like that pls. Thanks in advance.
Perfect Pakbet 🫡
Iloko here validating this point: "use local fresh ingredients" emphasis on FRESH
Sometimes the tomatoes in the city arent that fresh anymore, better use canned tomatoes at that point, since canned tomatoes are generally canned a day after being ripe
“Kardis” would make this very fragrant.
Yan ang tinatawag na "PAKBET ILOKANO"...
Exactly what my nanay Lily cook her pinakbet🍆🍅
.
Somehow the background music competes with what he is saying😮
Para mapanatili ang pagiging luntian ng mga bunga at dahong (malunggay ,saluyot’ at usbong ng sibuyas na pula na bansot…lol)sahog na mga gulay ( na kung maging ‘patay’ sa tingin na sa akin lang na palagay)kahit sa pagkatapos na malutô ay mayroong sikreto dito…ssssh)
Tarong mas ok bal lusa bilog😂. And wag masyadong open yong mga hiwa if gagamit ng mahaba. Para mag kebbet or kulubot. Kurang din ng flavor yan, yong paggisa ng pork fat na dumikit sa palayok yon ang wala.
I’m not sure if someone asked this before but can Joel’s kitchen be also featured? Looks interesting especially the charcoal stove. Thanks!
This guy was on the bourdain show in the Philippines
This close to buying a palayok online in the states. It’s $80. I don’t know if it’s worth it or if I should wait for next trip to the Philippines
I need those pots
Tama naman yung the way he cook, pero yung kamatis dapat nasa top, ilocano here 😊 pero yung authentic na pinakbet ay walang bagnet , pure vegies sya
This is the most authentic pinakbet…some like me lot with sabaw to drown my piping hot rice, some love less watery and much concentration of flavor