BICOL'S PINANGAT

Kapag napupunta tayo sa mga malalayong lugar hindi pupwedeng hindi tayo magdadala o bibili ng pasalubong para sa ating mga kapamilya.   Syempre, yung espesyal na produkto ng ating binibili lalo na yung mga pagkain.

Nitong huling pagbisita namin sa aking tiyo sa Bicol, bukod sa pili nuts at kung ano-ano pa, ito Pinangat ang isa sa mga nabili ko.  

Pinangat?   Yes.  may dalawang klase ng pinangat.   Yung isa ay yung lutuin sa isda na nilalagyan ng pampa-asim kagaya ng kamyas o sampalok.   Para ding sinigang pero kakaunti lang ang sabaw nito at walang masyadong gulay.

Ang isa pa ay itong pinangat Bicol.   Para itong laing.   Pinaghalo-halong hipon, kinayod na murang buko o niyog at sili at pagkatapos ay binalot sa dahon ng gabi at niluto sa gata.

May nabibiling frozen nito kaya pwedeng-pwede na dalhin pabalik sa Manila.   Ang ginawa na lang namin ay inilagay namin sa styro na may yelo.

Hindi ko pa na-try na magluto nito but for sure sa hinaharap ay ita-try ko din ang sariling kong version.

Ang recipe sa ibaba ay nakuha ko lang o kinopya sa isa pang food blogger.   Salamat sa kanya.   Eto po ang link:   http://filipinocookingschool.blogspot.com/2009/02/pinangat-bicol.html


PINANGAT  (Bicol)

Ingredients:
½ kg buyod or freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
meat of 5 lukadon (alangan na niyog, grated)
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
young coconut midrib or kitchen string with which to tie each pinangat
6 to 8 stalks of tanglad or lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk


For the sauce/ topping:
2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad or lemongrass (lower white stalks), smashed
salt to taste
3 to 5 spring onions, finely chopped



Combine the buyod, grated lukadon, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal.
Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinanat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinanat in a wide platter and top with the sauce.