Bicol Recipe | Pinanagat
pinangat
1 cup peeled buyod or shrimp
1 cup minced pork
1 cup grated lukadon (alangan na niyog – younger coconut meat)
2 finely chopped onions
2 tbsp. bagoong alamang or “balaw” (shrimp fry)
2 tbsp. grated ginger
6 cloves garlic, minced
a few pieces of siling labuyo (hot hilli), chopped (optional)
add the paklang – stalks chopped
20 to 25 fresh gabi (taro) leaves
2 stalks of tanglad or lemongrass, use the lower white portions only, finely chopped
kitchen string with which to tie each pinangat or peel stalk and you can use it to tie the pinangat
3 to 4 cups thin coconut milk
For: pot lining
6 stalks of tanglad, use the lower white portion , smashed
1 sliced onion
thumb size ginger sliced
For the sauce/ topping:
2 cups thick coconut cream
5 finely chopped garlic
4 shallots, finely chopped
2 stalks tanglad or lemongrass,finely chopped
salt to taste
spring onions for garnishing
Cooking Directions:
Combine the all ingredients except the taro leaves and the coconut milk
Wrap 2 to 3 tablespoons of the mixture in two overlapping gabi leaves
Tie each with a kitchen string or the peal of the gabi stalk
Line a heavy-bottom pot with the smashed tanglad, onion and ginger and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
Cover the pot and simmer over low heat,try to shake it once in a while to prevent burning.
When coconut milk has evaporated and gabi leaves are already soft, the pinangat should be done.
Boil together in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture resembles a thick creamy sauce.
Sprinkle the spring onions on top and remove from heat.
Arrange the pinangat in a wide platter and top with the sauce. Serve with steamed rice.
Enjoy
Recipe and photo by” Annie Olano
