Pinangat (BICOL)

Bicol is known to serve spicy dishes, for us bisaya we are already immune to the spicy like dishes, we love enjoying spicy foods. This dish is good spicy and perfect for this rainy seasons.

  Pinangat is a Filipino dish which originated in Bicol Region, Philippines. More popularly known in Manila as laing, this dish is a blend of taro leaves, chili, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.

    INGREDIENTS

     1 kilo gabi/taro leaves

    3 cups Thin coconut milk

    1/8 cup crushed ginger

    2 pcs sili labuyo

    1 tsp salt

    1 Tbsp Vinegar

    3 cups Thick coconut milk

    Procedures:

     Finely shred the dried gabi leaves by hand. reserve 4-5 large whole pieces for wrapping.

    In a pot, combine the thin coconut milk, ginger, sili labuyo and salt. Add shredded leaves.  Bring to a boil over low heat, then simmer for around 2 hours until leaves become very soft and the sauce already somewhat dry.

    Take the whole leaves and place the cooked gabi leaves in the center. Fold like a packet.

    In another large pot, pour the 3 cups of thick coconut milk. Arrange the wrapped packet or laing at the bottom. Bring to a boil, then lower heat. Simmer for about an hour until the coconut milk is thick and oily. Taste and season with salt as needed.