How To Make Authentic Filipino Pinakbet with Joel Binamira Market Manila

Рет қаралды 111,825

2 жыл бұрын

When people think of Filipino food, not a lot of vegetable-forward dishes come to mind. Pinakbet is one of the few that is popular throughout the country and with good reason. We like it cause it can make use of whatever vegetables you have available and it's hefty enough to be a meal.
In our new series, hosted by Joel Binamira from Market Manila and Zubuchon we look at dishes that could have been around even during the pre-colonial times. Today, pinakbet!
Check out Joel's socials here:
/ therealmarketman
/ zubuchon
/ zubuchonphilippines
-----------------------------------
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Пікірлер: 185

@miguelotiscastillejos2162 2 жыл бұрын

There is an Ilocanos belief that bitter or mapait foods or anything with bitter flavor, such as “parya” (ampalaya) can make you stronger and can be a remedy to any illnesses. That's why some of Ilocano cuisines are bitter flavor such as Pinapaitan / Kinigtot / Ata-Ata etc.

@virgiliosarmac325 Жыл бұрын

The first ever liquid that is given to a newborn is the squeezed juice from ampalaya leaves. A bunch of ampalaya leaves are crushed in a mortar and pestle,placed in a cheese cloth like cloth and ampalaya juice is squeezed out. Maybe half a teaspoon is squeezed out into the baby’s mouth before the baby is allowed to breast feed. It is believed to stimulate the baby’s immune system.

@mtriumph3278 2 жыл бұрын

Thanks Joel for featuring this classic Ilocano dish. For purists, we Ilocanos generally use the smaller eggplant variety, wild bittter ampalaya, patani, spring onions, ginger, etc, but never squash. Growing up, I’d see my Dad shredding the tomato by hand on top of the layers of ingredients. And it’s shaken, not stirred. 😁 (I cant help it, thanks 007) And it has an almost stewed quality without a lot of sauce. Wonderful piece as always!

@K_alliope2024 2 жыл бұрын

Yes the ripe tomatoes are ripped by hands, not sliced

@rannarann9316 2 жыл бұрын

Jammo ah nu sino nagikabkabil ta karabasa di met kumbet dayta.

@maryghek Жыл бұрын

I agree with this. No squash as taught by my grandmother and was told that this was how she was taught by her ancestors from Ilocos (She grew up in Pangasinan). We also add winged bean (sigarilyas) and cassava. If there is no patani available, we can put peanuts instead of it.

@tuesdaysunday8397 Жыл бұрын

No squash! Haiyahhh! 😅

@ricarellan 10 ай бұрын

As an ilocano, I cringe when I see squash in Pinakbet and that’s when I know it’s not authentic. My mom always says “never trust a non-ilocano who cooks Pinakbet.” 😂

@emillion4470 2 жыл бұрын

Pinakbet is such a unique dish in Filipino cuisine in such that the rich variety of vegetables remain the central focus - despite the strong support of both meat AND Bagoong Ilocano. So much going on yet the flavor integrity and individuality of each vegetable remains intact and doesn't melt into a mushy and soggy mess. Extra bonus for the delightful texture of the once crunchy Bagnet that mellows out but is not totally lost. Key is the layering technique - no excessive mixing. Not a stir fry and not a stew - it's alchemy, it's magic.

@gunjou6482 Жыл бұрын

The secret to pinakbet and dinengdeng is the freshness of the vegetables. It adds sweetness to the dish❤️🤤

@jadem2277 2 жыл бұрын

As an ilocano there really are a lot of recipe for Pinakbet, the ones we do are without oil, onion, or garlic that kind of difference only. We just put vegetables (sitaw, ampalaya, talong, kamote, okra, patani, pallang, patola sometimes) and a lot of tomatoes below and meat on top (fried or grilled fish/ dried shrimp/ bagnet) then simmer with bagoong cook without stirring ...when cooked we shake the pot/casserole and it's perfectly done. I'm talking too much... can't help it it's my FAVOURITE DISH EVER!!

@halleluia2025 2 жыл бұрын

What is the English word for lasona?

@jadem2277 2 жыл бұрын

@@halleluia2025 scallions maybe

@naronjohnlloyd6222 2 жыл бұрын

@@halleluia2025 shallots

@Pmdcp888 2 жыл бұрын

Yess, my fave dish ever. Pinakagusto ko ay pallang, ampalaya and kamote. We cook it like a one pot dish and just add the sahog for a bit then serve.

@marylysstamayo3447 2 жыл бұрын

@@halleluia2025 i think it's the native onion .oh ya shallots 😍

@tantananaaaaan Жыл бұрын

The recipe varies from different towns in ilocos. From our town, we dont put kalabasa and bawang. Its just the gulay and the protein which is usually the bagnet. There are also towns where they put luya. But one thing is the same, they all use the bagoong isda.

@kcary480 2 жыл бұрын

I'm an avid watcher of cooking videos. I appreciate how you present and explain Filipino dishes. I hope you continue to make more videos. Thank you!!

@jeefwalteracal2930 2 жыл бұрын

This is how we cook this dish still. I didn't know our recipe was that close to the original recipe.

@adrianlife2496 2 жыл бұрын

kzfaq.info/get/bejne/bNmmqJSamL2pc5s.html How to prepare glazed lentils with yummy and delicious taste

@troyancheta3803 Жыл бұрын

Actually mejo modern na itong version na to. Naalala ko pa yung pakbet ng mga lola lolo ko sa ilocos dati, yung stripped version talaga. Parang talong, okra, maliliit na ampalaya at kamatis lang, tapos papakuluan nila sa tubig na may bagoong isda. In a sense, para syang dinengdeng pero mas unti ng sabaw. Tapos kinukulog kulog nila yung palayok para mamix yung mga gulay gaya nung ginawa ni chef sa video.

@CraigSakada 6 ай бұрын

Yeah, Ilocano Pinakbet is next level! The Digo (Sabaw/Soup) comes from the steam and seeps out of the vegetables! This and Dinendeng (Inabraw) are my absolute favorites! Thanks for sharing.

@razecdavid6524 2 жыл бұрын

I grew up in a family where my ancestors cook pinakbet like your way. It’s kinda like a ilocano-pangasinan combo, truly northern style.

@julialosbanos9034 2 жыл бұрын

I love this segment that feature native Filipino dishes

@ranierpaulyumang5296 2 жыл бұрын

Almost close to our northern Pinakbet 👌 I suggest adding Patani seeds that will add aroma to the dish and I put lots of riped tomatoes and personally I also put ginger and green chilli. I promise you It'll be a lot better 😁

@CornerDub 2 жыл бұрын

this is great! this is just how you cook authentic pinakbet. its not about the vegetables but how you will cook the gulay to become pinakbet

@methyl9893 Жыл бұрын

i love pinakbet without meat. this is our daily meals 😊. -from mindanao .

2 жыл бұрын

Patani, Alukon, native ampalaya, okra, pallang, and talong are the main ingredients binded by the bagoong na monamon and tomatoes. We don't really put onions or garlic:) But, I'm not taking this away from the real marketman (Joel Binamira)

@bryansantos537 2 жыл бұрын

This!!!! And LOTS of tomatoes!

@marvindiego1958 2 жыл бұрын

No squash please..I dont hate squash but is better be put in inabraw or gisa.

@marvindiego1958 2 жыл бұрын

@@bryansantos537 Yes yes yes!!

@kenkeiichirou8803 2 жыл бұрын

Yes. This one, with siling green the small ones plus kamote... and yeah. lot's of kamatis

@gianmaranan4673 2 жыл бұрын

I didn’t know this kind of cooking technique in our culture. Put everything in a pot without sangkutsa. I saw a dish in a japanese cooking show that resembles this cooking method called “musuhi” (meaning waterless). Basically putting quality vegetables in a clay pot and let it steam. It supposed to highlight each vegetable district flavor profile. What amaze me is It takes great knowledge in cooking to do this, having the right temp to cook soft & hard vegetables at the same time. FOR SURE not as easy to execute as it looks. La lng, ang cool lng ng pagkakahalintulad ng ibat ibang cultura.

@ciela-gem1036 2 жыл бұрын

That's right, we use sweet potatoes instead of squash. The small variety ampalaya is not that bitter compared to other variety so it's used in many ilocano dishes. Alot of Ilocanos cook it this way still. Grandmas would cook this slowly for a long time on a very low fire until the vegetables get wrinkly.

@xZilsterx21 2 жыл бұрын

There's something so soothing about this videos just lime a Sunday morning vibe especially when Joel narrates

@vangiorobles3348 2 жыл бұрын

Thank you for this video, Joel. You are my new fave food vlogger. Your editors are amazing as well! Great editing, especially sa adobo episode mo. I loved it! Keep it up, guys!

@ralphs8858 2 жыл бұрын

This is exactly what I love to see. More please!!!

@cheetomanuel 2 жыл бұрын

My father is from Laoag and this is the pinakbet we grew up with. We used to mix patani, sigarilyas and lots of kamatis.

@ramonroldan02 2 жыл бұрын

one of the pinoy pioneer when it comes to food blogging, great to see you marketman

@princessa123 2 жыл бұрын

Thank you Mr. MM! You're a breath of fresh air to see in yt cooking community. 😍

@leiponce5363 2 жыл бұрын

I always remember my Lola's pinakbet. She used native ampaIaya, small eggplant, okra, sibuyas Tagalog, alukon or sigarilyas. I always believed that it is the authentic pinakbet. She explained that pinakbet is never sauteed (no oil) and never use squash. If it is sauteed and with squash, they call it bulanglang.

@troyancheta3803 Жыл бұрын

Ganyan din magpakbet na lola ko dati na tubong Ilocos sur, minsan kahit okra at talong lang ok na. Madalas din sya gumamit ng alokon dahil may puno kami ng alokon dati. Pakbet, bulanglang, buridibod

@weedlesheens769 11 ай бұрын

Definitely no squash on the original pinakbet.

@ppw8716 8 ай бұрын

This is one of my favorite dishes, if not the favorite. Thank you. You cook almost exactly the way that my mom cooked.

@alinapatricia8639 2 жыл бұрын

Wow - a neat way to prepare a dish that is otherwise a little tedious to prepare. Great presentation, Joel! Thanks.

@ladyramen7655 2 жыл бұрын

Loving this segment with Joel!

@scarlettessecretsss7925 5 ай бұрын

I like all the extra details about the pakbet! Thank you!

@elisedanica 6 ай бұрын

Thank you for sharing this recipe! I just cooked this dish for my family tonight and we love it. My Ilokano dad approved 👍

@foodhistory1387 2 жыл бұрын

Joel Binamira; Thank you for sharing your knowledge.

@profatenista 7 ай бұрын

Thank you for sharing this recipe. Interesting to see one way the dish is made. I remember learning to cook it with my grandmother in La Union growing up. We did not mix everything before putting the mixture on heat. We would cook the tomatoes, garlic, and onions til they were pulpy, added the bagoong and the meat, and then brought them up with 1 and 1/2 cup of water to boil. We then added the vegetables in a progression with about 2 minute intervals i.e. the squash/kamote first, then the sitaw and/or alokon after 2 minutes, and so on. The ampalaya became like the finishing touch so the whole dish wouldn't be so bitter. Thus the ampalaya would be put on top for literally the last 1 minute on heat.

@cycy9966 2 жыл бұрын

Yet again a meaningful content. Thank you FEATR!

@dorisdalanon6663 Жыл бұрын

Thanks Chef Joel for this version of Pinakbet. God bless you!!!

@albertopamintuan 2 жыл бұрын

Looking forward to the rest of the series. I don’t think any other content creator has done something like this.

@lalaking.chinupa.sa.trosohan 2 жыл бұрын

wag mo naman banatan si ninong ry, panlasang pinoy et al brad

@kristineannnazareno2798 2 жыл бұрын

Thank you FEATR for these kinds of contents! At first glance, I thought Chef Joel was Chef Martin 😅

@chrisdal4051 6 күн бұрын

Very knowledgeable & beautifully presented video🧡

@K_alliope2024 2 жыл бұрын

My all time favorite vegetable dish! We cook it with a specific type of green string beans, or sigarilyas, den we add small variety of ampalaya, round eggplants, a few saluyot leaves, if patani is available, we also put some. We put purple onions, a bit of ginger, ripe tomatoes ripped by hands then Pangasinan fish bagoong. To balance the taste we add a bits of kamote fruit for sweetness, a dash of vinegar and brown sugar instead of MSG. We dont mix, just shake the pot. The sizes of the vegetable has to be more or less the same for evenness in cooking. Thanks to my Ilocano roots, I appreciate how delicious Vegetables can be!👍🏻👌❤️Super sarap and healthy pa kasi walang oil. The addition of bagnet is a plus though but the dish without sahog is really enough. 💯

@virginiamccann2081 2 жыл бұрын

This is the way how to cook pinakbet from southern ilocos Sur is really love it

@cylove1015 2 жыл бұрын

It’s nice to see MM in a vlog. 😊

@iJENx 2 жыл бұрын

YUM! one of my favorite 😋🍽

@eleven.eastgate.twelve967 Жыл бұрын

Interesting... My Family is from Tuguegarao, Cagayan... And my Dad taught me to add ginger.

@CarlaAmore Жыл бұрын

Marketmanila, I have been following your blog since the early 2000s omg so long ago

@EJBelge 2 жыл бұрын

Traditional Ilocano pinakbet consists mainly of eggplant, ampalaya, tomatoes, onions, garlic, ginger, bagnet, bagoong and either okra or lima beans. Anything beyond this destroy its suthenticity. Long beans is a league of its own or malunggay fruit as well. Thus we have malunngay (in Ilocano it's marunngay) pakbet or sitaw pakbet.

@TheIntrovertKitchen 2 жыл бұрын

Sarap!😋❤️

@limmykinh 2 жыл бұрын

This series is awesome. I personally want to know about pre-colonial kare-kare. I read somewhere that it's our ancestor's attempt to adopt the curry from Indian traders. Not sure how factual it is but I'm interested in knowing how it evolved from that.

@alipino 2 жыл бұрын

Yes, I read that somewhere too. Curry was so prevalent in those days that they call eateries "KARInderia".

@k.3004 Жыл бұрын

It's a Kapampangan dish. And it used Fish. Kind of like a Fish curry. A certain kind of flower was what made it yellow. It's hard to make probably because of the availability of the ingredients. Kare-kare is more modern and colonial using peanuts and beef made common due to the galleon trade.

@redfullmoon 3 ай бұрын

@@k.3004 galing sa mga Sepoy ang kare kare.

2 жыл бұрын

New year. WATCHING YOUR VIDEO. So good. Ohhhh yeahhhh. I am from Vietnam here.

@featrmedia 2 жыл бұрын

Welcome!! Happy lunar new year!

@cyndisheenhojas3165 Жыл бұрын

Really grateful for these videos. Very informative at makes me appreciate our local Filipino cuisine more. Where can I buy that palayok? Bet everything tastes better when cooked in a palayok. :)

@addvalue3130 2 жыл бұрын

I love the grill with the shelf and a bar to hang the pot or a jerky

@biyenzema Жыл бұрын

This guy is the OG food blogger, before food blogging was a multi-million peso business.

@andrewviduya478 2 жыл бұрын

Pinakbet is defined by how you cook it, not just the ingredients... And with bagoong monamon, "the real bagoong".👍

@ekong59 2 жыл бұрын

I cried when he added the squash, garlic and onions. The technique is authentic tho. That’s how my Lilang used to do it.

@anggajuditom.7602 2 жыл бұрын

This is my fav food 💚💚

@monavalentin2540 Жыл бұрын

Try adding tomato sauce for color and flavor and less bagoong👍. Kinda a modern flavor profile.

@juts_sama Жыл бұрын

I was taught by my mother to cook pinakbet by jost combining everything in the pot and let the water cook it, wait for a while then you can now eat. Same goes for other dish like adobo, menudo, etc that some people would usually saute or stir fry the meat then add ingredients one by one. Just let the water cook it. I was baffled when I first encountered people searing meat before cooking it even for soup/water base food like nilaga, tinola, sinigang. Never thought that that was actually how most people would cook.

@simbako258 2 жыл бұрын

ang gaan sa pakiramdam manood ng mga videos mo

@milastark1975 Жыл бұрын

Love it

@ninomendoza627 2 жыл бұрын

This is certainly very different from the pinakbet I grew up, ours is shrimp paste base!

@shuehall4996 2 жыл бұрын

This is amazing 🤩 🇦🇺🇦🇺🇦🇺

@ods9575 2 жыл бұрын

I'm so used to my father's version of pinakbet that i think i might not eat this if this was served to me😅✌. Goes to show about the diff version of this dish. Ps. love the exposure about our local foods i first thought that a foreign media made this but no,good job FEATR🤌

@arpcsm 2 жыл бұрын

I cook my pinakbet quite differently! I didn’t know you can cook it like that. Haha

@sangkapniina7381 2 жыл бұрын

Hello new subscriber po ng inyong channel maraming salamat po sa pag share God bless po 🥰

@marialinasarenas3086 2 жыл бұрын

For me i add the ampalaya when everything is half cooked so that the sauce wont be bitter and the ampalaya is a bit crunchy and for us its not a pakbet without ginger .

@minhooguevarra6525 2 жыл бұрын

so therapeutic

@edgardoaguilar8136 2 жыл бұрын

Linguistic nota bene. • kibbet (iloco) - a quality of something shrunk to relative dryness and chewyness • pinakibbet (iloco) - allowed to reduce while being cooked or dried, to become na-kibbet. Hence, the word pinakbet. Or shorter, pakbet. Yes, the ilocanos cook their pakbet like in the video. No excessive sabaw, please. As apersonal touch or preference, I add some slivers of ginger to the dish. Here in Chicago, I lament the arrival of winter when the extreme cold does this: "maka-kibbet ti butillog" (shrinks one's balls, as they retract closer to the body).

@nancyricasio3427 11 ай бұрын

Wow!!

@spoonyetaaa 2 жыл бұрын

My new cooking addictive show.

@arlovsalvaje6534 2 жыл бұрын

I’m going to cry! 😭😭😭🤤🤤🤤🤤

@katyfauri 2 жыл бұрын

Sarap 👍

@LMSVlogLeonardReyMSabadoSABADO 2 жыл бұрын

This is somehow a well research pinakbet version of the north. Its true Ilocanos most likely use the camote rather than the squash. Then it is not stirred using ladle but tossed and its evident on the video. The idea is to shrink the vegetables. The use of fish bagoong is a must. The only thing i don’t agree with is putting in checharon. I think we dont have that in the authentic ilocano pinakbet. The use of native ampalaya is also a must. Galing galing naman nitong episode na ito

@karlmichaelpumaras8273 Жыл бұрын

we call it "banga" sa norte at iba yung palayok....and masarap nga yung kamote instead of kalabasa....

@inconspicuousridervlog4964 2 жыл бұрын

tons of kamatis and bagoong is the main flavouring in northern Pinakbet.

@jekmiranda2640 10 ай бұрын

Yung kasintahan ko taga Pangasinan, kaya nung natikman ko yung bersyon nila ng Pinakbet laking gulat ko na may Kamote at Gabe. Laking Maynila ako at sanay na Kalabasa yung isa sa mga sahog hindi kamote. Simula nun nabigyan ko na ng halaga yung lasa ng Gabe at Kamote. Haha

@moondustgirl2132 Жыл бұрын

6:15 - I was actually thinking the same thing. Well about Pinakbet in general, even the evolved ones. Some foreigners may like it, some may not. Which is kind of sad coz Pinakbet is one of our few veggie dishes, and i've heard a few foreign vloggers say our food is all pork and not very healthy. But that's okay. We can't corner every market. At least we have some of the best beaches in the world, hehehe.

@rubengillette5069 2 жыл бұрын

What's ur channel???? You do most of ur show in English? I'm Canadian. Been practicing cooking authentic Filipino food for about 5 years now, it's been an adventure for me......loving it everything I cook. Watched three of ur shows here on FEATR.....ur incredible.....keep up the good work. I want authentic Filipino chef knifes,where can I get them....

@MartinPineda98765abcd 2 жыл бұрын

I do not know if it's just my Pangasinense grandmother's style or a regional variant but after the lard, she puts lots of tomatoes, never with squash and must always have ampalaya and talong. The other veggies to be added will depend on what's available.

@dhavedelacruz189 2 жыл бұрын

not pangalatok grandmother, its "pangasinense grandmother" . there is no such word "pangalatok" po. that "pangalatok" is an insult to us pangasinenses

@MartinPineda98765abcd 2 жыл бұрын

@@dhavedelacruz189 thanks for the correction

@gapos8212 5 ай бұрын

Nice

@elhamelshant7182 2 жыл бұрын

First time for me to see that red okra

@missmaker8350 2 жыл бұрын

Hi, I love pinakbet too! Your style of ccoking made it easy for busy moms like me. May I ask what kind of clay pot is the blue one which I saw towards the end of your video? Would like to get one like that pls. Thanks in advance.

@sfv6 2 жыл бұрын

Growing up in Bicol, my family never served this dish to us kids.

@mmata3992 2 жыл бұрын

A precolonial recipe for pinakbet wouldn’t have included tomatoes, squash or even camote as those vegetables were domesticated in the Americas and therefore not available in the Philippines pre-colonization. But nonetheless a delicious recipe for pinakbet!

@featrmedia 2 жыл бұрын

Agree! Joel mentionned it in the episode as well :)

@mariacristinalastimosa3057 2 жыл бұрын

Wheres the patani, pallang and kamatis? Hahahaha pakbet from north, forever the best.

@shayneannesantos 2 жыл бұрын

It's more southern than northern...

@benjaminlim3921 2 жыл бұрын

Making me hungry

@airwinbonilla 2 жыл бұрын

Perfect Pakbet 🫡

@meyerhaus3189 11 ай бұрын

Joel, will you also do a video on a pre colonial Sinigang and Dinengdeng?

@ENLfoodVlog 2 жыл бұрын

Wow! sarap po nyan! I support you po😊 ( I also cook this on my channel po btw)

@neinei1834 2 жыл бұрын

Pakbet Ilocano with sweet potato is still the best

@dandin5416 2 жыл бұрын

“Kardis” would make this very fragrant.

@daveM135i 2 жыл бұрын

I saute the garlic then bagoong first and dump everything after with water.

@Liz-sc3np Жыл бұрын

This close to buying a palayok online in the states. It’s $80. I don’t know if it’s worth it or if I should wait for next trip to the Philippines

@dangyuki4816 2 жыл бұрын

Bat po di makita yong market manila mo ng chanel

@petrolmonkey8339 2 жыл бұрын

Iloko here validating this point: "use local fresh ingredients" emphasis on FRESH Sometimes the tomatoes in the city arent that fresh anymore, better use canned tomatoes at that point, since canned tomatoes are generally canned a day after being ripe

@Redplane500 2 жыл бұрын

How can I retain the green color of the vegetables in the pinakbet?

@sherwynsantos9466 2 жыл бұрын

Yan ang tinatawag na "PAKBET ILOKANO"...

@boomerstribe1620 2 жыл бұрын

Exactly what my nanay Lily cook her pinakbet🍆🍅 .

@macoy7866 2 жыл бұрын

Na nginig

@tambot10 2 жыл бұрын

I’m not sure if someone asked this before but can Joel’s kitchen be also featured? Looks interesting especially the charcoal stove. Thanks!

@Captfuntastic 2 жыл бұрын

I need those pots

@startreker8591 2 жыл бұрын

Para mapanatili ang pagiging luntian ng mga bunga at dahong (malunggay ,saluyot’ at usbong ng sibuyas na pula na bansot…lol)sahog na mga gulay ( na kung maging ‘patay’ sa tingin na sa akin lang na palagay)kahit sa pagkatapos na malutô ay mayroong sikreto dito…ssssh)