Pinangat - One of Bicol\'s Delicacies PDF

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PINANGAT: A BICOL DELICACY

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Pinangat is a famous native chili-hot dish of a little town of Camalig, Albay. There are two main versions of this dish. Fish, bilimbi, tamarind, and vinegar are used in the sour version, whereas coconut milk, taro leaves, hot chili peppers, and fish are used in the Bicol region version (sardines, catfish, or tuna).

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Laing is a Manila term for Pinangat from Bicol, and the Manila version is traditionally made with pork and spices. This recipe is famous among Bicolanos because of its particular flavor and ease of preparation, which involves simply mixing all of the ingredients and cooking them together. It is usually served with rice and a variety of toppings. Given the abundance of taro leaves and coconuts, a major theme among the local cuisine is based on coconut milk (locally known as gata). in the Bicol region, it's no surprise that taro leaves and coconut milk or locally known as “gata” are the major ingredient in many Bicolano cuisines.

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This well-known Bicol dish originated in the Municipality of Camalig, where it was first served to the public. As a result, numerous Camalig residents have taken up the challenge of cooking this delicacy so that Bicolanos and tourists visiting the Bicol region might enjoy it. Every June, the "Pinangat Festival" is held in Camalig, when residents share their meals with everyone, particularly the Pinangat. The Pinangat Festival took place in June and lasted for half a month.

CAMALIG’S PINANGAT RECIPE

Ingredients: ½ kg freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt meat of 5 lukadon (alangan na niyog, grated) 2 onions, chopped 2 tbsp. grated ginger 6 cloves garlic a few pieces of siling labuyo 20 to 25 fresh gabi leaves (should be intact with no holes) young coconut midrib or kitchen string with which to tie each pinangat 6 to 8 stalks of tanglad or lemongrass (lower white portions only), smashed 3 to 4 cups thin coconut milk For the sauce/ topping: 2 cups thick coconut cream 5 cloves garlic, finely chopped 4 shallots, finely chopped 2 stalks tanglad or lemongrass (lower white stalks), smashed salt to taste 3 to 5 spring onions, finely chopped

Procedure: 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....