Pinangat is a filipino dish which originated in Bicol region, the land of chilies, coconut and gabi. Although more popularly for Manilenos this is called Laing. Pinangat is a nice blend of gabi leaves tied with coconut leaves and simmered in coconut cream. Try this bicol version and you will love this!
about 7 to 10 fresh gabi leaves (depending on the number of your guests count 1 to 2 leaves per person)
*never wash your leaves just wipe them to clean them
about one kilo of sliced gabi leaves, stalks and gabi root
about half a kilo of ground pork
1 tablesoon of bagoong (shrimp paste)
1 big onion chopped
2 cloves of garlic pounded
1 cup of coconut milk
half a cup of coconut cream (kakang gata)
In a bowl mix well your ground pork, bagoong, chopped onion, garlic, chilies and sliced gabi leaves, stalks and gabi. Pour a quarter of your coconut milk. Get one leaf and put about 2 to 3 tablespoons of your mixture in the middle of the leaf. Close the leaf outwards going inwards to be able to come up with a small package like. Tie them with coconut leaves or simply kitchen threads we use for cooking (tying chicken legs when roasting chicken, etc). Put in a deep casserole your small gabi packages. Pour your coconut milk and let it simmer slowly over medium fire. Add your coconut cream and let it continue simmering. It is done when you sauce becomes thick and coconut oil starts to come out.