Pinangat na Laing

Pinangat na Laing

Laing,

is a Manila term applied to Bicol's pinangat. While laing served in Manila has pork and spices added to it, Bicol's pinangat is a vegetarian offering, cooked in coconut milk until reduced, and wrapped in gabi leaves. I'll use the words laing and pinangat interchangeably. There is a right way to prepare the taro leaves. If not prepared right, it will leave a stingy itch in the mouth.

INGREDIENTS:

1 kilo gabi/taro leaves
3 cups Thin coconut milk
1/8 cup crushed ginger
2 pcs sili labuyo
1 tsp salt
1 Tbsp Vinegar
3 cups Thick coconut milk

STEPS:

Finely shred the dried gabi leaves by hand. reserve 4-5 large whole pieces for wrapping.
In a pot, combine the thin coconut milk, ginger, sili labuyo and salt. Add shredded leaves.  Bring to a boil over low heat, then simmer for around 2 hours until leaves become very soft and the sauce already somewhat dry.
Take the whole leaves and place the cooked gabi leaves in the center. Fold like a packet.
In another large pot, pour the 3 cups of thick coconut milk. Arrange the wrapped packet or laing at the bottom. Bring to a boil, then lower heat. Simmer for about an hour until the coconut milk is thick and oily. Taste and season with salt as needed.