🥥 Pinangat

Vegetable · Main ingredient: Taro Leaves · ⏱ 125 min · Serves 5 · ~₱150 · Best for: Dinner, Lunch

Ingredients

• 22.5 pc 20-25 large taro leaves (gabi leaves), washed and stems trimmed
• 300 g 300g fish fillet (tilapia or dalag) or shrimp, chopped
• 100 g 100g dried fish (tuyo) or dried shrimp (optional, for added flavor)
• 1 pc 1 onion, chopped
• 4 clove 4 cloves garlic, chopped
• 1 thumb 1 thumb-sized ginger, minced
• 2.5 pc 2-3 pieces siling labuyo (bird's eye chili), whole
• 3 cup 3 cups coconut milk
• 1 cup 1 cup coconut cream
• 2 tbsp 2 tbsp bagoong alamang or fish sauce
• 3 pinch salt to taste

Instructions

1. In a bowl, mix the chopped fish or shrimp with onion, garlic, ginger, and a pinch of salt to make the filling.
2. Lay 2-3 taro leaves flat, slightly overlapping, and place a spoonful of the fish filling in the center.
3. Fold the leaves over the filling to enclose it completely, forming a small bundle, and tie with kitchen twine or a taro leaf stem to secure.
4. Repeat with the remaining leaves and filling until all the mixture is used.
5. Arrange the bundles snugly in a wide pot, and add the dried fish or dried shrimp around them if using.
6. Pour in the coconut milk, making sure the bundles are mostly submerged, and add the siling labuyo.
7. Bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes to 1 hour, occasionally spooning liquid over the top, until the leaves are fully tender and no longer itchy.
8. Pour in the coconut cream and bagoong alamang, and simmer for another 15-20 minutes until the sauce thickens and oil begins to separate. Season with salt to taste and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.