How to make Pinangat

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The Beauty of Camalig Albay with the delicacy Special Pinangat with Nanay Anita Digul

Pinangat a dish from the Bicol Region which primarily uses taro leaves and coconut milk
This dish is a blend of taro leaves, chilli, meat and coconut milk wrapped in taro leaves and tied securely with coconut leaf.

Pinangat Ingredients
Taro leaves, shredded
10 small piece kanduli
taro leaves (dahon ng gabi)
coconut cream
garlic
ginger
lemongrass (tanglad)
shrimp paste (bagoong alamang)
salt, to taste
siling labuyo (bird's eye chilli), crushed

How to Make Pinangat:
Make the laing: Put together, laing leaves, pork, and kanduli; place on a taro leaf.

In a bowl, combine coconut cream mixed with garlic, ginger, lemongrass, shrimp paste, chilis, and salt ,and pepper. Pour on the laing.

The leaf is then folded and sealed to form a square pouch of sorts. Many of these pouches are made then stacked on top of each other in a pot with coconut milk and lemongrass stalks, and steamed to cook on low fire until fork-tender. cook for 1 hour.

Music by: Ikson MP3