00:00PINAKBET
00:02PINAKBET
00:03Walang question dyan
00:05Ilocano Deli kasi yan.
00:07So yung mga natitikman natin
00:09version
00:11lalong lalo na sa mga restaurant
00:13is something na
00:15nagkukos minsan
00:17ng diskusyon. So, from my understanding
00:20eto
00:21ang original
00:23na Ilocano PINAKBET
00:25May mga key elements
00:27kung ano yung nagpapa
00:30quote in quote authentic.
00:32So, para dun sa mga purist
00:35ng Ilocano cuisine
00:37eto po yung para sa inyo.
00:39Correct nyo ako kung mali ako.
00:41Agree rin kayo kung tama ako.
00:43Kailangan, kapag nag Ilocano
00:45pinakbet ka,
00:47ang pinaka critical dyan is yung
00:49pangpalasa. Hindi tayo gumagamit
00:51ng alamang
00:53or bagoong alamang.
00:55Ang ginagamit natin
00:57bagoong isda.
00:59So, isa yan.
01:01Pangalawa
01:02is
01:03hindi tayo gumagamit
01:04ng
01:05kalabasa.
01:06So,
01:07Tagalog version daw yun.
01:09Tagalog interpretation yung
01:10pinakbet na may kalabasa.
01:12Sa amin,
01:13any other root crops
01:15kagaya ng
01:16kamote.
01:17So, as far as I know,
01:19yun yung mga key
01:20characteristics
01:22characteristics
01:23ng,
01:24again,
01:25air quotes,
01:26authentic,
01:27Ilocano pinakbet.
01:28So, prepare lang natin ito.
01:29So, I'll start slicing
01:31my tomatoes.
01:32And of course,
01:33eto isa pa.
01:34Mahili kami maglagay ng luya.
01:36And then after nyan,
01:37eto optional,
01:38sibuyas.
01:42And then yung ating mga gulay.
01:43Kung yung mas native,
01:45better.
01:46Ibig sabihin ito yung mga maliliit na version
01:48kagaya ng ampalaya natin,
01:50yung ating talong.
01:51And yun nga,
01:52naglalagay din tayo dito
01:53ng ating kamote.
01:54Syempre, okra.
01:56And yung aming palang.
01:58So, okay na yung ating misen plus.
02:00So, ready na rin yung ating palayok.
02:02Unahin natin syempre
02:03yung ating kamates.
02:04Lagay natin yan sa pinakailalim
02:06kasi we're building flavors,
02:07so we're layering the ingredients.
02:09Lagay na rin natin yung ating luya
02:11at ating sibuyas.
02:13I would prefer na ahaluin natin ito
02:15kasi lahat naman sila nasa ilalim
02:17at saka ito yung aromatics natin.
02:19Yan yung para magdadala nung lasa
02:21nung magiging pinakasarsa
02:22nung ating pinakbe.
02:23After yan,
02:24yung ating kamote
02:26since ito yung pinakamatagal maluto
02:28sa lahat ng ingredients natin.
02:32Next up,
02:33yung ating talong.
02:36Ampalaya.
02:40Halo lang natin pareho.
02:41Then next up,
02:42yung ating okra.
02:45Yung ating pallang
02:47or sigarilyas.
02:51Yung ating sile.
02:52At syempre,
02:53yung ating bagoong isda.
02:55And please take note,
02:57ang isa sa mga key differences is
02:59bihirang bihira kami maglagay ng tubig.
03:02Kung meron man kakatiting lang
03:05or enough lang para
03:08magkaroon ka ng konting sarsa.
03:10Ang logic kasi namin dyan is
03:11as you simmer,
03:13as you boil your vegetables,
03:15maglalabas din naman ito
03:16ng sarili niyang katas.
03:19Tatakpan lang natin ito
03:20ng dahon ng saging.
03:21And then after yan,
03:22kasalangan natin.
03:23So, lulutuin lang natin yung ating gulay
03:26for about 45 minutes to an hour.
03:33Slow cook dapat.
03:35Habang hinihintay nating maluto
03:36ang ilokanong pinakbet,
03:38mag-iikot muna kami ni Hayley
03:39sa Villa Emilia Farm
03:40at katabi nitong EJ Play and Campground.
03:42Siyempre, hindi namin palalampasin ang carabao ride!
04:02Carabao ride!
04:09Stop!
04:15After ng ATV at Carabao rides,
04:17mukhang nutunang ilokanong pinakbet!
04:32ahe!
04:34So,
04:35gulay!
04:36Ito!
04:37I think they are cool.
04:38Ya'll!
04:39What a nice thing!
04:41What a nice thing!
04:42I know!
04:43A nice thing!
04:44A nice thing!
04:45Sao!
04:46My heart?
04:48I know!
04:49Ito!
04:50Ito!
04:51Ito!
04:52Ito!
04:53Ito!
04:54Ito!
04:55Ito!
04:56Ito!
04:57Ito!
04:58Ito!
04:59Ito!
05:00Ito!
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