This is one of the traditional Filipino dishes that I miss! Very good because of the vegetables. Smells great too! (If you like shrimp paste, that is...haha!)

This is a classic Filipino vegetable dish. Could be used as a main or side dish. A favorite in our house!

Traditional Filipino (specifically Ilocano) vegetable dish

A traditional northern filipino dish. Some may use shrimp paste instead of salted fish sauce (bagoong isda).

My sisters love this recipe. This version was simplified with focusing on the taste of the vegetables. It typically is made with shrimp paste or fish sauce. Some people cook the meat with the vegetables but we felt that this recipe ensures the pork is fully cooked since it's cooked first and finished cooking as it simmers. This dish actually tastes better the next day. Enjoy!

I like vegetables a lot especially when mixed with coconut milk. These vegetables that I used are known for lowering cholesterol, blood sugar and hypertension. I'm diabetic and have researched about the effects of these vegetables.

It’s Ash Wednesday today which is a meatless day for us today, instead of pork or other meat I used Shrimp. Pinakbet is an Ilocano dish, which I never like eating and never cooked because I’m not a fan of bitter gourd or Ampalaya Pero when I learned how to cook this especially it is one of my wife’s favorites I try cooking often although I’m still not a fan of ampalaya or shrimp paste but now I love eating it and cooking it because of the other vegetables. what I did was as the vegetables were simmering I put the chilli peppers parallel to each other then put the shrimps on top with the head and tails stretched out and steamed. So now the flavour of the shrimps is part of the sauce.

So I was helping Auntie in the kitchen, cutting up some bittermelon. She said, “Oh, this is a different kind of pinakbet. Cut the pieces in bigger chunks”. That’s when I knew; this is something I should post on Cookpad. LOL

Palitaw, a well-known Filipino delicacy, is a rice cake that is boiled to perfection. Traditionally, these rice cakes were made by pounding rice, but nowadays they are predominantly crafted from a mixture of glutinous rice flour and water. These cakes are recognized for their circular and flat shape, which are achieved through boiling in water and subsequently rolling them in grated coconut, crushed nuts, and sweetened sesame seeds.The name "palitaw" is derived from the Filipino term "litaw," which means to float. This refers to the cooking technique wherein the cakes are boiled until they rise and float to the surface. Like other rice cakes in the Philippines, palitaw is commonly enjoyed as a dessert but also serves as a delightful "merienda" treat for the afternoon.