VC Writes Blogger

  Pinakbet : It's a local dish from Ilocos Norte, Philippines. My hometown is Paoay, Ilocos Norte. You can also add any Fish and Shrimp or none. The traditional way to cook this is to place every ingredient in a clay pot, place the lid, shake it with Bagoong (Anchovy Paste), and let it cook on a clay burner. No meat, mostly. Calabaza will balance the sweetness with the bitterness of the Biter Mellon. I like adding a lot of tomatoes to my Pinakbet. It gives a bit of sourness with a tint of sweetness. The pork sides or pork belly for Lechon Kawali. It doesn't have to be Lechon Kawali. Make sure to boil the pork separately first hand. I went to Indian Bazar Market for the onion and other ingredients. Good price too... obviously, too organic, lol. Just take out the skin, and it's cleaned. Some of this eggplant will do. I sometimes take the once on the right. Some Indian Bitter Mellon. I was looking for the smaller kinds. I found a few half the size of the ones you see here.  Us