Pinangat is a famous native chili-hot delicacy of the town of Camalig. A vegetable dish cooked in coconut milk mixed with select spices and its most important ingredient, the TARO (gabi in Filipino and natong in Bicol) leaves.
Local gourmets are easily agreed that none can equal the quality of pinangat in Camalig. Whenever visitors come to Bicol, the first thing they invariably look for is their favorite pinangat from Camalig. Even balikbayans do not fail to take home along with them to their host country a box or two of frozen pinangat as pasalubong.
That’s how popular and special Camalig pinangat is as a food dish.
Local gourmets are easily agreed that none can equal the quality of pinangat in Camalig. Whenever visitors come to Bicol, the first thing they invariably look for is their favorite pinangat from Camalig. Even balikbayans do not fail to take home along with them to their host country a box or two of frozen pinangat as pasalubong.
That’s how popular and special Camalig pinangat is as a food dish.
Pinangat is a nutritious vegetable dish whose main ingredient includes shredded gabi leaves, a bit of red ginger, tiny shrimps (balaw) or a slice of salted fish (kanduli) or pork. Crushed pepper (siling labuyo) is added to the mixture to make the pinangat hot. The entire recipe is then wrapped in gabi leaves and tied in small bundles. These are placed in a palayok and cooked in coconut milk.
Pinangat is definitely a palate teaser, appetizing and yummy. It is in fact the pride of Camalig.
Pinangat is definitely a palate teaser, appetizing and yummy. It is in fact the pride of Camalig.
Ingredients
- about 7 to 10 fresh gabi leaves (depending on the number of your guests count 1 to 2 leaves per person)
- never wash your leaves just wipe them to clean them
- about one kilo of sliced gabi leaves, stalks and gabi root
- about half a kilo of ground pork
- 1 tablesoon of bagoong (shrimp paste)
- 1 big onion chopped
- 2 cloves of garlic pounded
- some chilies
- 1 cup of coconut milk
- half a cup of coconut cream (kakang gata)
Procedure
In a bowl mix well your ground pork, bagoong, chopped onion, garlic, chilies and sliced gabi leaves, stalks and gabi. Pour a quarter of your coconut milk. Get one leaf and put about 2 to 3 tablespoons of your mixture in the middle of the leaf. Close the leaf outwards going inwards to be able to come up with a small package like. Tie them with coconut leaves or simply kitchen threads we use for cooking (tying chicken legs when roasting chicken, etc). Put in a deep casserole your small gabi packages. Pour your coconut milk and let it simmer slowly over medium fire. Add your coconut cream and let it continue simmering. It is done when you sauce becomes thick and coconut oil starts to come out.
Sources:
camalig.gov.ph
http://www.filipinofoodstore.com/recipes/pinangat.html
Sources:
camalig.gov.ph
http://www.filipinofoodstore.com/recipes/pinangat.html
