Comments on: Lasang Pinoy 13: DEFINITIVE PINOY [ Lasang Pinoy 1st Anniversary ]

By: Lani

Lani — Mon, 11 Sep 2006 10:43:47 +0000

Iyong sauteed version ay sa mga tagalog katulad ng mga taga Bulacan. Itong entry mo Mang Mike ang unique na pang-Norte.

I love malunggay also.

By: Lani

Lani — Mon, 11 Sep 2006 10:43:00 +0000

Iyong sauteed version ay sa mga tagalog katulad ng mga taga Bulacan. Itong entry mo Mang Mike ang unique na pang-Norte.

I love malunggay also.

By: Mike

Mike — Sun, 10 Sep 2006 12:23:55 +0000

Hi JMom,

When the theme was announced, I already knew then that it was gonna be the pinakbet or nothing because for me this dish is truly Pinoy and without a tinge or hint of any outside influence – what with the way it is cooked in a claypot, from layering the veggies to the flipping technique – it is so uniquely ours – Pinoy na Pinoy talaga! I’m glad you love it! Thanks!

By: Mike

Mike — Sun, 10 Sep 2006 12:23:00 +0000

Hi JMom,

By: JMom

JMom — Sun, 10 Sep 2006 02:39:17 +0000

Mike, you know how I loved it the first time you posted this recipe. I’m glad you revived it for LPs Anniversary. This is so typically Pinoy. Although I tend to make the gisado version more often myself, I too like my lola’s version which is just like your nanays. Like ces said, they are hard to beat.

By: JMom

JMom — Sun, 10 Sep 2006 02:39:00 +0000

By: Mike

Mike — Thu, 07 Sep 2006 23:14:36 +0000

Iska,

Honga! Though I eat the himbabau, I also sometimes wonder how it ever gets through . . . hehehe

Ces,

Syempre walang tatalo sa luto ni nanay! Balang araw that’s what your bagets will say too!

By: Mike

Mike — Thu, 07 Sep 2006 23:14:00 +0000

Iska,

Honga! Though I eat the himbabau, I also sometimes wonder how it ever gets through . . . hehehe

Ces,

Syempre walang tatalo sa luto ni nanay! Balang araw that’s what your bagets will say too!

By: ces

ces — Thu, 07 Sep 2006 13:20:51 +0000

oh yes, nothing beats pinakbet cooked by the nanays! that’s why i don’t normally cook this parang i can’t outdo mama’s e…

By: ces

ces — Thu, 07 Sep 2006 13:20:00 +0000

oh yes, nothing beats pinakbet cooked by the nanays! that’s why i don’t normally cook this parang i can’t outdo mama’s e…

By: iska

iska — Thu, 07 Sep 2006 06:18:01 +0000

mang mike.. magkapatid ang ating LP entries :) haay i am not really sure if i already tried that squiggly-looking thingy.

By: iska

iska — Thu, 07 Sep 2006 06:18:00 +0000

mang mike.. magkapatid ang ating LP entries :) haay i am not really sure if i already tried that squiggly-looking thingy.

By: Mike

Mike — Thu, 07 Sep 2006 03:26:55 +0000

Hi Manang,

I, too, have grown to like the sauteed version because of my lola (my father’s mom) whose family is from Nueva Ecija. When I started living on my own it was also the version I’d always cook. But when I’m back home in Isabela it would always be the more authentic version – prepared by my mother, or my sister who’s a better cook than I am . . . hehehe . . . The himbabau is the squiggly-looking thingy . . . Thanks!

By: Mike

Mike — Thu, 07 Sep 2006 03:26:00 +0000

Hi Manang,

By: Manang

Manang — Wed, 06 Sep 2006 23:25:57 +0000

I remember only a few times that this authentic pinakbet style was cooked in my family of origin, but usually when it was a true-blood Ilokano maid who cooked it. The rest of the time, it was lutong-bahala na, but I tend to prefer the sauteed versions (which I think are not the real way of cooking it) kahit Ilokano parents ko.
Himbabau ba yang parang fingers? I love that veggie, pati patani (actually, lahat ng ingredients mo. :)

By: Manang

Manang — Wed, 06 Sep 2006 23:25:00 +0000