Pinangat recipe in Bicol also know Laing in Manila one of my favorite dishes Bicol Native Cuisine . This Bikolano recipe is made in finely shredded "natong" or gabi leaves flavored with "balaw" or small shrimps. A simple and easy way of cooking my favorite Pinangat an authentic recipe made from gabi leaves, small shrimps, coconut milk and chillis.
1/2 kilo freshwater shrimp, peeled and seasoned with 1/2 tbsp salt meat of lukadon ( alangan n niyog, grated) 2 unions chopped 2 tbsp grated ginger 6 cloves garlic a few pieces of siling labuyo 20 to 25 leaves fresh gabi leaves ( should be intact with holes) 6 to 8 tanglad or lemon grass (lower white portion only) 3 to 4 cup thin coconut milk
For the sauce/toppings:
2 cups of coconut milk 5 cloves garlic finely chopped 4 shallots, finely chopped 2 stalk tanglad or lemon grass
Combine the fresh water shrimp, grated lukadon, onions, garlic, and chop them together using a large knife
Wrap 2 to 3 tablespoon of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string
Line a heavy-buttom 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 pinangat is done when the gabi leaves are already soft or when all of thin coconut milk has evaporated.
While pinangat is cooking, boil together in a separate saucepan the thick of coconut cream, garlic, shallots and tanglad. Seasons with salt and simmer until the mixtures resembles a thick creamy sauce.
Sprinkle the springs onions on top and remove from heat. Serve and enjoy in a wide platter and top with the sauce,