Pinangat is really a filipino dish which originated from Bicol region, the land of chilies, coconut and gabi. Although more popularly for Manilenos this really is known as Laing. Pinangat is a fairly mixture of gabi leaves tied with coconut leaves and simmered in coconut cream. Do this bicol version and you'll love this!
about seven to ten fresh gabi leaves (with respect to the quantity of your visitors count one to two leaves per person)
*never wash your leaves just wipe these to clean them
about one kilo of sliced gabi leaves, stalks and gabi root
about 50 % a kilo of ground pork
1 tablesoon of bagoong (shrimp paste)
1 big onion chopped
2 cloves of garlic clove pounded
1 cup of coconut milk
half a mug of coconut cream (kakang gata)
Inside a bowl mix well your ground pork, bagoong, chopped onion, garlic clove, chilies and sliced gabi leaves, stalks and gabi. Pour one fourth of the coconut milk. Acquire one leaf and set about two to three tablespoons your mixture in the center of the leaf. Close the leaf outwards going inwards so that you can think of a small package like. Tie all of them with coconut leaves or just kitchen threads we use to cook (tying chicken legs when roasting chicken, etc). Include a deep casserole your small gabi packages. Pour your coconut milk and allow it to simmer gradually over medium fire. Incorperate your coconut cream and allow it to continue simmering. To control your emotions whenever you sauce becomes thick and coconut oil starts to be released.
