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Pinangat is a traditional Filipino dish from the Bicol region, known for its rich coconut milk base and the use of taro leaves, chili, and meat or fish. It is a type of stew or wrap that highlights the robust flavors of sour and spicy elements, typical of Bicolano cuisine.

Pinangat is another variety of laing wherein instead of just using shredded taro leaves, ground pork is wrapped inside the leaves and tied securely with a coconut leaf. Each packet is made up of up to three taro leaves enveloping the filling. Camalig in Albay (Camarines Sur) is identified as the best place to get pinangat in all of Bicol.

Description

Pinangat consists primarily of taro leaves (gabi leaves), which are layered with pieces of meat or fish, and sometimes shrimp paste, wrapped into neat bundles, and slowly cooked in coconut milk. The leaves are often stacked with the other ingredients and tied or wrapped tightly to prevent them from unraveling during the cooking process. The dish is similar to the more widely known laing, though typically, laing is fully simmered and stirred together, whereas pinangat bundles are left intact.

Application Areas

Pinangat is a staple in Bicolano cuisine and is often served during meals as a main dish. It’s also a popular dish for special occasions and family gatherings in the Bicol region:

• Daily Meals: Served alongside rice as part of the regular meals.
• Festive Occasions: Often featured in fiestas and other celebrations.

Well-Known Examples

There are two main types of pinangat:

• Pinangat na Isda: Fish (commonly tilapia or mackerel) stuffed with spices and wrapped in taro leaves.
• Pinangat na Gabi: Taro leaves, coconut milk, and chili peppers, sometimes with dried fish or shrimp for added flavor.

Recipes

Basic Pinangat na Gabi Recipe: Ingredients:

• 20 to 25 taro leaves, stemmed and cleaned
• 2 cups coconut milk
• 1/2 cup dried fish or tiny shrimp (optional)
• 5 to 10 Thai chili peppers, chopped
• 1 onion, sliced
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare Leaves: If the taro leaves are large, cut them into two or three pieces. Stack about 5-6 leaves per bundle.
2. Layer Ingredients: Place a few pieces of dried fish or shrimp, if using, along with a bit of onion, garlic, and 1-2 chili peppers in the center of each leaf stack.
3. Wrap: Fold the leaves over the filling, creating a tight bundle. Secure with kitchen string if necessary.
4. Cook: Arrange the bundles in a cooking pot. Pour coconut milk over them, ensuring that the bundles are almost fully submerged.
5. Simmer: Cover and simmer on low heat for about 1 to 1.5 hours, or until the leaves are tender and the coconut milk has reduced and thickened.
6. Season and Serve: Season with salt and pepper. Serve warm with rice.

Articles with 'Pinangat' in the title

• Pinangat / Pangat: Pinangat / Pangat: Pinangat or Pangat is a Philippine dish of fish cooked slowly in vinegar and salt. Kamias which is also a good souring agent is also used to prepare this food
• Pinangat na Galunggong: Pinangat na Galunggong is a Filipino culinary dish that features galunggong (round scad) cooked in a tangy and savory sauce made from tomatoes, vinegar, and sometimes coconut milk

Summary

Pinangat is a beloved dish in the Bicol region of the Philippines, renowned for its use of simple, locally available ingredients like taro leaves and coconut milk, which are transformed into a flavorful and comforting dish. It’s a vivid example of traditional Filipino cuisine’s emphasis on regional and natural ingredients.

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