...something from Northern Luzon in the Philippines, where I come from.
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by Philipina A. Marcelo
In that part of the Philippines where "bagoong" ("bugguong" in Ilocano), or fermented anchovies, is as precious as gold, there is that absolutely exotic dish that all Northern Luzon people should know how to prepare... and not knowing how is considered "treason"! ;) Then again, there is no need to threaten anyone because once one tasted this dish, it's almost automatic to want to know how to prepare it, or hunting for its many variants in the Luzon island... or in the whole Philippine archipelago. On my part, I've grown learning it, and hoping that someday I'd be able to cook it the way my mother, my maternal grandmother and my aunts did - mindblowingly delicious!
I am, of course, talking about the absolutely delectable Pinakbet...
My version is similar to my mother's - with a bit more broth than usual, the way my father and my brother prefer it. With all the vegetables in it, plus a little bit of meat, usually pork, it's like 'good health in a pot', as my maternal grandmother used to call it. With the bagoong, ginger, tomatoes and green chili pepper with which the broth is prepared before putting in all the veggies, including bitter melon, it's a blend of tastes and flavors that activates all our taste nodes with just a spoonful of it on top of steamed rice. :) I usually use diced sweet potato, or "camote", to thicken the broth... and to add a "pahabol" sweetness to the tremendous blend of exotic tastes.
A friend of mine in New York, whose husband also come from Northern Luzon, shared with me her mother-in-law's "Pinakbet secret", which is to cook the veggies concoction until the meat and the veggies are so soft that they almost melt in the mouth. This way, the explosion of tastes comes like a sure-fire foodie delight, just a few seconds after putting a spoonful in the mouth! Of course, it works 'like a firework' on New Year's eve - Filipino-style, too! :) And that's how far-reaching this Pinakbet phenomenon is... a native Northern Luzon-er could learn secrets from someone in New York! :)
Sorry, Pinoy friends, if I'm making your mouth water... I suffered from the same torture, too, you know! :) That's why, I just had to make Pinakbet.
Craving now? Alright then, your move! :)
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