Laing (in Manila) or most preferably known as Pinangat in the whole Bicol region is one of the most famous dishes that all locals and tourists alike wanted to try. The origin of this famous Bicol dish came from the Municipality of Camalig, where it was first introduced to the public. Because of this, many locals from Camalig challenged themselves to cook this dish for them to try it to the Bicolanos and the tourists when they visit the Bicol region.
Every June, Camalig held the “Pinangat Festival”, where the people share the food with everyone, especially the Pinangat. The Pinangat Festival lasted for half a month of June.
- Big pan
- tabo (dipper)
- Gabi leaves
- Lemon grass
- Pepper (paminta)
- Meat (it can be also used for special Pinangat)
- Coconut milk (gata)
- Wash first the gabi leaves and put all the ingredients needed in making the Pinangat
- After washing, dry the gabi leaves and slice the gabi leaves into pieces.
- After slicing, get a gabi leave and roll it. Inside are the little leaves of the gabi.
- Place it inside with the coconut milk, onion, garlic, lemon grass, pepper and salt.
- Then, tie the knotted gabi leaves by using the leaf of the coconut which was dried under the sun.
- Place it all in the big pan and pour the coconut milk inside.
- Cook it in high heat.
- Cook it for a few minutes before it is finally cooked.
Image Source: laudiomonte
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
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