Pinakbet, or Pakbet

This is a local dish in the northern regions of Luzon using variety of vegetables like talong (eggplants), ampalaya (bittergourd), okra (lady's finger), sitaw (string beans), kalabasa (squash), camote (sweet potato), and chili.

Vegetables are steamed in bagoong or shrimp paste to give flavor until the veggies get that "shrunk" or "shriveled" look. Thus the name Pinakbet derived from the Ilocano word pinakebbet meaning shriveled or shrunk.

This is a tasty, flavourful dish that is proudly Pinoy.

This is my entry for the #dailyfoodphotography of @howtostartablog, now curated by @mininthecity.

Picture is mine, captured using Huawei Nova 2i.

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