PINANGAT SA BOBON

According to wikipedia:

Pinangat is a Filipino dish which originated in Bicol Region, Philippines.

More popularly known in Manila as Laing, this dish is a nice blend of taro leaves, chili, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf. 

           This is correct except our version in Bobon N. Samar we don't put meat inside the pinangat. Its purely taro leaves na finely sliced. And bobon my home town makes the best Pinangat in Northern Samar. Will show you the step by step on how to make the Pinangat. 

 Fresh baby taro leaves. (Dapat baby leaves para hindi makati)

 Sundry the leaves for a day.

 Finely shred the dried taro leaves.

 Fresh coconut milk

 Sili labuyo

 Simmered fresh coconut milk.

  wrap the shredded taro leaves.

 This is the panali..dried dahon of coconut.

 Drew wrapping the pinangat.

 Kalan

 Bagol

 

4 hours of simmering..

 we have to wait til sunrise.

 on our way to the pinangat maker

   And doon kami nag breakfast to wait for the pinangat. Super tagal lutuin. Its very couture. haha! Hindi pwede ang madalian. Total of two days ang pag gawa ng pinangat.

My pinangat is a must try!

LOVE AND PEACE

-PUEY-

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