Fish and Prawns PINAKBET | how to cook delicious veggies with fish sauce#veggiefishsauce#healthyfood

Filipino & Asian Food
FUSION COOKING

Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce.[1] The word is the contracted form of the Ilokano word pinakbet, meaning "shrunk" or "shriveled."[2] The original Ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon (ampalaya).[3] Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are optionally added. The young pod of marunggay is added. It is usually spiced with ginger, onions, or garlic. A Tagalog version typically includes calabaza (kalabasa).

Most of these vegetables are easily accessible and are grown in backyards and gardens of most Ilocano households. As its name suggests, it is usually cooked until almost dry and shriveled; in the Tagalog version, the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added.
https://en.wikipedia.org/wiki/Pinakbet

Fish & Prawns PINAKBET
Ingredients:
470 grams - Fish
7 pcs - Prawns
180 grams - Eggplant
270 grams - Bitter gourd
120 grams - Okra
120 grams - Beans
175 grams - Sweet Potatoes
50 grams - sweet potato tops
1/2 cup - Olive Oil
10 pcs - Spicy Chilli
1 pc - green long chilli
3 slices - ginger
1/2 head/bulb - garlic
1/2 head - Onion
600 grams - Tomatoes
1/8 cup - Filipino Fish Sauce
1 tsp - Chicken powder
1 tsp - Sugar
2 tbsp - Liquid seasoning

FISH MARINADE
1 tsp - Salt
1 & 1/2 tbsp - Cornstarch

Season w/ Fish sauce (Patis or Bagoong)

Cooking time approx.30 minutes
Serving 5 people

"COOKING IS AN ART" Always adjust all ingredients as per to your liking.

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