Image by ~MVI~ (warped)
Pinakbet as it should be: vegetables fresh from the backyard garden, loads of tomato, and sweet saucy broth. Pinakbet is derived from the Ilocano word pakumbeten. It is cooked over low fire on bagoong sauce and the vegetables’ own juices until they get wrinkled (i.e. kumbet). What is in the photo is a genuine ilocano recipe cooked for us by the farmers of Mapangpang in Munoz, Nueva Ecija.
Nikon D40 (RTL TV Rice Crisis Documentary Shoot, July 2008)