Pinangat Recipe

….the “Pinangat” popularly known in manila as “Laing”

Pinangat is made from local “natong” leaves ( taro leaves) and “gata” (coconut milk)
and most houses in Bicol Region will have these planted nearby.
Another version of this is the “tinilmok”, whose filling is sliced lukadon (young coconut meat) and small shrimps.

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..... Pinangat recipe
from vegetarianrecipe.com

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Ingredients:

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1 kg. gabi or taro leaves
50 grams ginger, chopped
5 cans sardines
2 cups vinegar
10 grams garlic, minced
6 cups coconut milk
50 grams onion, chopped
salt and pepper to taste
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How to cook Pinangat na Laing:

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Stuff gabi leaves with sardines and tie with their own vein.
Heat a little oil in a pan, and saute garlic,
onion and ginger until golden brown.
Pour in vinegar, then add the stuffed gabi leaves.
Add coconut milk. Simmer until mixture is reduced significantly.
Adjust taste by seasoning with salt and pepper.
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. best serve with hot rice.

Bicol Express (Pork and Chilis in Coconut Cream)

Estimated preparation time: 30 minutes

Estimated cooking time: 30 minutes


uhmmm…taste good!


Bicol Express Ingredients:

1/4 kilo pork, thinly sliced

1 cup Baguio beans

3 cups long chili or jalapeno peppers

1 onion, minced

1 head of garlic, minced

1 cup coconut milk

1 cup coconut cream

2 tablespoons of cooking oil

Salt to taste

Bicol Express Cooking Instructions:

In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

In another pan, sauté minced garlic and onion.

Add to the sauté the browned pork.

Then add the coconut milk, bring to a boil and simmer for 10 minutes.

Add the chili peppers, Baguio beans and cook until dish gets a little dry.

Add the coconut cream and simmer until the sauce thickens.

Salt to taste.