Explore Philippines: Taste Pinangat
by: Mary Ann Bolanos
Pinangat is a native recipe in Bicol Region.
This is the favorite of many, even among first timers.
Cooking pinangat has different variations, depending
of whose Lola (grandmother) is teaching.
So this recipe is from Tabacco Albay, a town in Bicol famous
for hot springs from the famous perfect cone Mayon Volcano.
Ingredients:
Fish (river fish or Hasa-hasa or galunggong) or caviar and/or smallest shrimps
Taro leaves or commonly known as "gabi leaves"
Fresh coconut milk (please do not us powder coconut milk...)
Old coconut water
shreds of coconut.
Tip: the taro leaves must be totally dried. The best tasting taro leaves
(gabi leaves) are those which were dried in the heat of the
sun during summer time.
Some wrap the fish or caviar with shreds of dried gabi leaves and coconut.
Procedure:
1. Roller boil old coconut water with dash of salt,
pepper, onions,
2. Add in fish or caviar wrapped in taro leaves (gabi leaves) when the
coconut water is roller boiling - tied using thin cleaned coconut leaves.
3. Cook for 25 to 30 minutes or even less until the fish or caviar
is almost done.
4. Add thick fresh coconut milk, stirring gently
until it starts simmering.
5. Allow to simmer for 7 minutes.
6. Serve with hot chili on top.
7. Serve straight and hot.
*Best served with super hot boiled rice.
Aperitif (drinks): Serve with ice cold mango juice or calamansi
juice with authentic honey and ice.
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| Famous Pinangat from Bicol |
Pinangat is a native recipe in Bicol Region.
This is the favorite of many, even among first timers.
Cooking pinangat has different variations, depending
of whose Lola (grandmother) is teaching.
So this recipe is from Tabacco Albay, a town in Bicol famous
for hot springs from the famous perfect cone Mayon Volcano.
Ingredients:
Fish (river fish or Hasa-hasa or galunggong) or caviar and/or smallest shrimps
Taro leaves or commonly known as "gabi leaves"
Fresh coconut milk (please do not us powder coconut milk...)
Old coconut water
shreds of coconut.
Tip: the taro leaves must be totally dried. The best tasting taro leaves
(gabi leaves) are those which were dried in the heat of the
sun during summer time.
Some wrap the fish or caviar with shreds of dried gabi leaves and coconut.
Procedure:
1. Roller boil old coconut water with dash of salt,
pepper, onions,
2. Add in fish or caviar wrapped in taro leaves (gabi leaves) when the
coconut water is roller boiling - tied using thin cleaned coconut leaves.
3. Cook for 25 to 30 minutes or even less until the fish or caviar
is almost done.
4. Add thick fresh coconut milk, stirring gently
until it starts simmering.
5. Allow to simmer for 7 minutes.
6. Serve with hot chili on top.
7. Serve straight and hot.
*Best served with super hot boiled rice.
Aperitif (drinks): Serve with ice cold mango juice or calamansi
juice with authentic honey and ice.
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