Comments on: Pinangat

By: gene

gene — Sun, 14 Aug 2011 09:36:10 +0000

i love pinangat so much since my grang parents are from bicol……

By: Edgar

Edgar — Sun, 16 Jan 2011 02:39:09 +0000

When i was a kid and live in QC, we had a neighbor whose surname is ABULENCIA. Theu are from BICOL and use to sell “pinangat na laing” in the neighborhood. It was so delicious.

By: Edgar

Edgar — Wed, 22 Dec 2010 05:13:03 +0000

Laing Pinangat by the ABULENCIA’S of Iriga, Albay. One of the best Laing Na Pinangat i have ever tasted. I want to go there to see how it is done. Almost like yours, but minus the stalks.

By: Faye

Faye — Sat, 02 Oct 2010 16:14:48 +0000

Bakit nakahalo na yung giniling na baboy dun sa leaves?hindi po ba ginigisa muna?

By: Luigi

Luigi — Fri, 16 Jul 2010 12:16:30 +0000

Arent you supposed to dry the leaves first?… my mom says it will be itchy when you eat it when you dont dry the leaves….. the ercipe sounds delicious, cant wait to try it

By: allen

allen — Thu, 24 Jun 2010 05:50:25 +0000

hello there i really appreciate your recipes especially laing im excited to go home to cook it for my family…keep up the good job

By: elvie grivialde gacilan

elvie grivialde gacilan — Fri, 21 May 2010 16:41:01 +0000

wow sarap po tlga…i love this website…

By: vikki mercado

vikki mercado — Thu, 25 Feb 2010 22:29:22 +0000

i’m here in canda now. tho its hard to find the ingredients here especially the taro leaves still i was able to make it…..everybody who tasted it….says….HUMMMMMMMMMMM….isa pa nga!!!

By: Arnold L. Biliran

Arnold L. Biliran — Wed, 01 Jul 2009 07:30:42 +0000

Hello there! I love Laing (pinangat) and surely I will try your recipe someday. I just want to ask if the taro leaves needs no other preparation like getting it sun-dried? Because I was told before that preparing Laing is quite tedious specially preparing the Taro Leaves. Please advise.