Pinangat, Natong, or Laing Recipe

In Bicol refers to a dish of taro leaves, chili, meat, and coconut milk tied securely with coconut leaf. In Manila the dish is known more commonly as laing. Pinangat or pangat also refers to a dish or method of cooking involving poaching fish in salted water and tomatoes.

Laing Recipe

Ingredients

• 1 pack dried taro leaves
• 1/2 lb. pork, cut into thin strips
• 1/2 lb. shrimp, with head (optional)
• 1/2 cup shrimp paste
• 1 medium onion, chopped
• 6 pcs Thai chili
• 1/4 cup ginger, cut into strips
• 1 tbsp garlic, minced
• 3 cups Coconut milk
• 2 tbsp fish sauce
• Salt and pepper to taste

Cooking Procedure

1. In a large pan, pour-in the Coconut milk and bring to a boil
2. Add the garlic, onion, and ginger. Simmer for 10 minutes
3. Add the pork meat and shrimp paste and stir continuously
4. Put in the Thai chili and simmer for another 10 minutes
5. Add the fish sauce and dried Taro leaves and simmer for 15 to 20 minutes
6. Put the shrimps in and simmer for 5 minutes
7. Serve hot. Enjoy

Number of servings (yield): 6