Auntie’s Ilocano Pinakbet

Name: Auntie’s Ilocano Pinakbet
Cuisine: American
Ingredients: 5-6 tbsp salted fish sauce; 1/2 cup water; 5 cloves garlic; minced; 2 tomatoes; roughly chopped; 4 green onion stalks; cut into 1” pieces; 1/2 kabocha squash; cut into 1.5” cubes; 1 bittermelon; cut into 1” cubes; 12 okras; cut in half; 1 bunch string beans; cut into finger-length size; 2 eggplants; cut in half lengthwise, and into 3” pieces; Chicharron

Cheryl @chefcherii

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

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Ingredients

5-6 tbspsalted fish sauce
1/2 cupwater
5 clovesgarlic; minced
2tomatoes; roughly chopped
4green onion stalks; cut into 1” pieces
1/2kabocha squash; cut into 1.5” cubes
1bittermelon; cut into 1” cubes
12okras; cut in half
1 bunchstring beans; cut into finger-length size
2eggplants; cut in half lengthwise, and into 3” pieces
Chicharron

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Steps

1

Prep yo ingredients.
2

In a large stock pot, put in the water and salted fish sauce. These are the brands she uses. Heat on high until bubbly.
3

Add (in this order) kabocha squash and a handful of chicharron.
4

Add in half the tomatoes/onions/garlic. Then layer in the string beans. (We’re basically layering this like a lasagna).
5

The rest of the tomatoes/onions/garlic + another handful of chicharron. Feel free to add more water as you see fit.
6

Okra, bittermelon... (the bittermelon is optional)
7

And last but not least, the eggplant. Cover and heat on med-high until cooked. So easy! Enjoy!

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Cooksnaps

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Cheryl @chefcherii

on February 04, 2019 02:56

When I was younger, my Mom would make me her little sous chef. “Peel the shrimp, chop the onions, cut the vegetables!” When Grandma moved in, Mom stopped cooking and I continued to be the sous chef in the kitchen. Grandma is the cooking EXPERT. Here are my notes!