Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce. The word is the contracted from the Ilokano word pinakebbet, meaning "shrunk" or "shriveled." The original Ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon (ampalaya). Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are optionally added. The young pod of marunggay is added. It is usually spiced with ginger, onions, or garlic. A Tagalog version typically include
| Attributes | Values |
|---|
| rdf:type
| |
| rdfs:label
| - Pinakbet (de)
- Pinakbet (fr)
- Pinakbet (en)
|
| rdfs:comment
| - Le pinakbet ou pakbet est un plat traditionnel philippin originaire de la région des Ilocos dans le nord du pays. C'est un plat de légumes cuits dans du bagoong et de l'eau. Il s'agit d'un des plats typiques de la cuisine philippine. (fr)
- Pinakbet, auch pakbet, ist ein Gericht der philippinischen Küche, das aus der Ilokanoregion im Norden stammt, allerdings auf den gesamten Philippinen verbreitet ist. Das Wort ist die Kurzform des Ilokano Wortes pinakebbet, was geschrumpft bedeutet. Das Gericht besteht aus Bagoong terong (Fischpaste aus fermentiertem Fisch) und Gemüse, hauptsächlich Bittermelonen, Auberginen, Tomaten, Okra, Bohnen, Chili etc. Gewürzt wird das Gericht mit Ingwer, Zwiebeln, Knoblauch und Fisch- oder Garnelenpaste. Serviert wird das Gericht meist mit Reis. (de)
- Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce. The word is the contracted from the Ilokano word pinakebbet, meaning "shrunk" or "shriveled." The original Ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon (ampalaya). Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are optionally added. The young pod of marunggay is added. It is usually spiced with ginger, onions, or garlic. A Tagalog version typically include (en)
|
| foaf:name
| |
| name
| |
| foaf:depiction
| |
| dc:type
| |
| dcterms:subject
| |
| Wikipage page ID
| |
| Wikipage revision ID
| |
| Link from a Wikipage to another Wikipage
| |
| Link from a Wikipage to an external page
| |
| sameAs
| |
| similar dish
| |
| dbp:wikiPageUsesTemplate
| |
| thumbnail
| |
| alternate name
| |
| caption
| - True pinakbet from Ilocos region with shrimp (en)
|
| country
| |
| course
| |
| main ingredient
| - Bagoong or alamang, vegetables, fish, meat (en)
|
| served
| |
| has abstract
| - Pinakbet, auch pakbet, ist ein Gericht der philippinischen Küche, das aus der Ilokanoregion im Norden stammt, allerdings auf den gesamten Philippinen verbreitet ist. Das Wort ist die Kurzform des Ilokano Wortes pinakebbet, was geschrumpft bedeutet. Das Gericht besteht aus Bagoong terong (Fischpaste aus fermentiertem Fisch) und Gemüse, hauptsächlich Bittermelonen, Auberginen, Tomaten, Okra, Bohnen, Chili etc. Gewürzt wird das Gericht mit Ingwer, Zwiebeln, Knoblauch und Fisch- oder Garnelenpaste. Das Gericht wird gekocht, bis die meiste Flüssigkeit verdampft ist und die Zutaten geschrumpft sind, daher der Name. In verschiedenen Regionen der Philippinen gibt es regionale Abwandlungen des Gerichtes, bei denen zusätzliche Zutaten verwenden werden (z. B. Spanferkel). Serviert wird das Gericht meist mit Reis. (de)
- Le pinakbet ou pakbet est un plat traditionnel philippin originaire de la région des Ilocos dans le nord du pays. C'est un plat de légumes cuits dans du bagoong et de l'eau. Il s'agit d'un des plats typiques de la cuisine philippine. (fr)
- Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce. The word is the contracted from the Ilokano word pinakebbet, meaning "shrunk" or "shriveled." The original Ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon (ampalaya). Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are optionally added. The young pod of marunggay is added. It is usually spiced with ginger, onions, or garlic. A Tagalog version typically includes calabaza (kalabasa). Most of these vegetables are easily accessible and are grown in backyards and gardens of most Ilocano households. As its name suggests, it is usually cooked until almost dry and shriveled; in the Tagalog version, the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added. (en)
|
| national cuisine
| |
| gold:hypernym
| |
| prov:wasDerivedFrom
| |
| page length (characters) of wiki page
| |
| alias
| |
| cuisine
| |
| ingredient name (literal)
| - Bagoongoralamang, vegetables, fish, meat
|
| serving temperature
| |
| country
| |
| ingredient
| |
| related
| |
| type
| |
| foaf:isPrimaryTopicOf
| |
| is Link from a Wikipage to another Wikipage
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)
