Pinangat (Laing)

Laing or Pinangat  is one favorite regional Filipino vegetable recipe , while this recipe originated on southern part of luzon ( Bicol Province) it popularity has emerged not only on Bicol but on Metro Manila as well. If you want to try an authenticated laing recipe here's how to cook it.

Ingredient for Laing (Pinangat)

2-3 bundle Dahon ng gabi (taro leaves), shred and dry for 2-3 days
150 gram Dry fish, preferably labahita
250 gram liempo pork
2 cups of kakang gata (coconut cream)
2 cups of gata (coconut milk)
3-4 pcs siling labuyo
1 tbsp bagoong alamang (optional)
1 tsp minced garlic
1 onion, slice
2-3 thumbsize ginger

How To Cook Pinangat

In a casserole, bring to boil gata along with onion, garlic, ginger, liempo. Mix thoroughly to avoid curding. Add taro, labahita, siling labuyo and simmer for few minute. When sauce is almost dry add kakang gata and cook for another 10-15 minute or when the sauce almost evaporated, add salt if needed and vetsin if preferred. Served newly cook laing with hot steamy rice, enjoy...

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