Pinangat is a Filipino dish. There are two popular versions of Pinangat: the sour version using bilimbi either of (kamias-fresh or dried), tamarind, or vinegar; and the Bicol version is with gata. The sour version uses fish as the main ingredient.
Pinangat in the Bicol Region and Laguna, Philippines, more popularly known in Manila as laing, is a dish which combines taro leaves, chili, meat or fish and coconut milk. The ingredients are wrapped in gabi leaves, tied securely with coconut leaf and simmered in coconut milk.
Ingredients
2 gabi stems and leaves
1/2 cup dried fish, boiled and flaked
1/2 kilo cooked pork, cut into small cubes
1/2 cup bagoong alamang(shrimp paste in english)
2/3 cup green onions, finely cut
2 pcs sili(labuyo)
1 1/2 cups pure coconut milk
1 1/2 cups coconut milk(2nd extract)
ginger, chopped
garlic, chopped
Cooking Directions:
* String stems and cut 2″ lengths
* Wash leaves.
* Mix pork, fish, 3 tablespoons shrimp paste, garlic, 1 teaspoon ginger, sili and green onions.
* Add pure coconut milk.
* Pile 4 leaves together and put 3 tablespoons of the mixture.
* Wrap and tie.
* Repeat the same procedure with the rest of the ingredients.
* Arrange in kettle together with the stems and pour second extraction of coconut milk.
* Season with remaining shrimp paste.
* Add one teaspoon ginger.
* Bring to a boil, then simmer for 2 hours
sources:
http://www.yumyumfoodrecipes.com/2011/05/pinangat-na-gabi.htmlhttp
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