85
{
}
C E L E B R A T I O N T I M E
Pinangat
Bicol
Although
pinangat
is not exclusively
prepared in the Bicol region, it is so
identified with the place probably
because of the taro (
gabi
)
leaves and
coconut milk used in the many dishes
cooked there.
Pinangat can be described as taro
leaf packets filled with chopped pork,
sometimes shrimp, with some coconut
milk mixed with the
recado
that
includes chopped ginger and lemon
grass with salt and pepper. The art
is in the folding of the leaves to form
packets held together either by coconut
fronds or lemon grass leaves. How
the leaves are tied gives an idea as to
what can be expected. A loop at one
end signifies that the pinangat is safely
mild; no loop means it has enough chili
to make it hot, which is preferred in a
place where the chili pepper is a must
in the cooking.
The pinangat packets are boiled in
coconut milk and while they do, whitish
clouds of cream form outside. Those
give a preview of the rich and creamy
treat awaiting the diner.
Kalel says
Undercooked taro leaves
make your throat itchy, so
boil these in high heat.
