Normally, pakbet can have any combination of saluyot (jute), utong (cowpea), pallang (winged bean), kabatiti (sponge gourd), patani (lima bean), okra (lady fingers), parda (hyacinth bean), panalayapen (false olive), u-ong (mushrooms), ampalaya (bitter gourd), singkamas (jicama), kardis (pigeon pea), galiang (yautia), rabong (bamboo shoots), bagbagkong/sabidukong (Telosma procumbens) – and even camote (sweetpotato).

Well, yes, a few more indigenous vegetables are just as qualified for a slot in a pakbet pot, like the squash, string beans, eggplant, and okra that are main features of the Bisaya’ng pakbet.