Bicol's Pride: Pinangat's Authentic Dish

 

Image Source: Pinangat

    Pinangat, also known as Tinuktuk, is a traditional Filipino dish that originated in the province of Camalig, Albay. It is a spicy delicacy that is commonly prepared with coconut milk, crab meat, red chili peppers, fish or ground pork, and taro leaves that are used to wrap and serve it. This recipe is well-known among Bicolanos because of its unique flavor and easy preparation method. All you have to do is combine all the ingredients and cook them together over low heat until the taro leaves become soft. It is typically served with rice and a variety of toppings. In Manila, it is referred to as "laing," and the version used there includes pork or sardines with chili. The use of coconuts and taro leaves in the area has led to the growth of an important coconut milk (known as gata), which is mostly used in the local cuisine. It is not surprising that the main ingredients in many Bicolano dishes are taro leaves and coconut milk, locally known as "gata." One thing great about pinangat is that it can be eaten hot or cold, although it is usually served hot and best consumed with rice. This is definitely a must try. Additionally, the "Pinangat Festival" is held in Camalig every June, during which locals share their dishes with everyone, especially the Pinangat.

RECIPE:

Image Source: Recipe

 1. Combine the buyod, grated lukadon, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal.

2. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.

3. Line a heavy-pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.

4. Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The Pinangat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.

5. While the Pinangat is cooking, 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.

6. To serve, arrange the pinangat in a wide platter and top with the sauce.