a weekly food photography meme, Filipino style, is hosted by SpiCes.
Pinakbet is my favorite Filipino vegetable dish. I never get tired of it. Once in a while I cook it without the usual prawns and bagnet (pork belly confit). This time I added just a little bit of cured pork skins and I also used squash blossoms from my garden's acorn squash plant. I planted the squash so I can have fresh blossoms all summer long for my pinakbet. Those tiny green rounds are 2 day old fruits; they are incredibly crunchy and yes, the whole dish is moist and flavorful.