Pinangat is made from locally sourced “natong” leaves ( taro leaves) and “gata” (coconut milk) and most households in the Bicol Region where it orginally comes from will have these in their farms and gardens.
Another version of this is the “tinilmok”, which has a filling of sliced lukadon (young coconut meat) and small shrimps.
..... Pinangat recipe
- 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
How to cook Pinangat na Laing:
- 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.
. Best served with hot rice!
Txt and photo from: http://www.bicol-expess.com/the-best-pinangat-in-camalig-albay-philippines.html