Filipino Food Store » gabi

Pinangat

Hilda — Wed, 03 Jun 2009 15:04:20 +0000

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!

Ingredients:

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

some chilies

1 cup of coconut milk

half a cup of coconut cream (kakang gata)

Procedure:

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.

Ginataang Halo-halo

Hilda — Wed, 09 Jul 2008 17:48:51 +0000

Ingredients:

1 cup of galapong (rice flour mixed with water)

3 pieces of pandan leaves

1 cup of camote (sweet potato) peeled and cut in cubes

half a cup of shreaded langka (jackfruit)

1 cup of bananas (saba) peeled and cut about 1 cm thickness

1 cup of gabi (taro) peeled and cut in cubes

half a cup of ube (violet yam) peeled cut in cubes

2 cups of coconut milk

1 cup of white sugar

Procedure:

This dessert is very easy to do. Start by forming by forming small balls with the use of your palm the galapong: about marble size. Then in a deep casserole pour your coconut milk and sugar. Mix them well. Put all your ingredients except the galapong balls: bananas, sweet potatoes, gabi, ube, langka and pandan leaves. Cover it and turn on the fire. Simmer this for about thirty minutes. Check the tenderness of your ingredients using a fork. Lower the fire and continue simmering for another ten minutes and add your galapong balls. You can put some violet food coloring if you want.

Pork Sinigang

Hilda — Tue, 08 Jul 2008 11:51:04 +0000

Ingredients:

1 kilo of pork cut in chunks (preferably with meat, fatty matters and some bones)

1 big onion quartered

2 tomatoes quartered

1 labanos (radish) peeled and cut

5 pieces of okra (optional)

1 cup of sitaw (string beans) cut

1 cup of kangkong (water spinach)

5 taro or gabi (peeled and cut in cubes)

2 green chili (siling haba)

1 cup of tamarind (sampaloc) you can replace this with sinigang mix

1 and half liter of water

2 tablespoons of cooking oil

salt

Procedure:

In a deep casserole start by pouring the cooking oil, put your onion, tomatoes and pork. Sauté them for about five minutes. Then add your water. Cover and wait until it boils. As soon as it boils add up your sampaloc (tamarind) or your sinigang mix and cover it once again. After the second boil, fetch all the sampaloc and put them in a bowl. Add some hot water from the casserole to help you in pressing out the juice. Strain and pour back the gathered sampaloc juice. Put your gabi, horserradish, okra and sitaw (string beans). Let it simmer for another five minutes. And lastly add your kangkong , chili and put some salt to taste.