Pinangat Recipe

Pinangat Recipe

This Bicolano dish is actually laing with added kanduli, and wrapped in taro leaves.










This Pinangat dish is a blend of taro leaves, chili,Shirmp Or meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.Super Satisfied Ako Kapag Kumakain Na Ako Nito,

Prep Time

10 mins 

Cooking Time

10 mins 

Ready In

20 mins 

Yield

4

Cuisine

Filipino

Cooking Method

Steam

How to Make Pinangat

Make the laing: Put together, laing leaves,  pork, and kanduli; place on a taro leaf.

In a bowl, combine coconut cream mixed with garlic, ginger, lemongrass, shrimp paste, chilis, and salt ,and pepper. Pour on the laing.

The leaf is then folded and sealed to form a square pouch of sorts. Many of these pouches are made then stacked on top of each other in a pot with coconut milk and lemongrass stalks, and steamed to cook on low fire until fork-tender. Close to an hour later, they end up like a wad of wilted leaves, swimming in a pool of what looks like yellow curried stew.

Pinangat Ingredients

laing leaves, shredded

1 small piece kanduli

taro leaves (dahon ng gabi)

coconut cream (kakang gata), generous serving

garlic

ginger

lemongrass (tanglad)

shrimp paste (bagoong alamang)

salt, to taste

siling labuyo (bird's eye chili), crushed