Pinangat

Pinangat
Alternative names Laing
Type Stew
Place of origin Philippines
Region or state Bicol Region
Created by Filipino cuisine
Main ingredients Taro leaves, chili, meat or fish, coconut milk

Pinangat is a Filipino dish. There are two popular versions of Pinangat: the sour version using bilimbi either of (kamias-fresh or dried), tamarind, or vinegar; and the Bicol version is with gata. The sour version uses fish as the main ingredient.

Pinangat in the Bicol Region and Laguna, Philippines, more popularly known in Manila as laing, is a dish which combines taro leaves, chili, meat or fish and coconut milk. The ingredients are wrapped in gabi leaves, tied securely with coconut leaf and simmered in coconut milk.[1][2]

See also

References

  1. ↑ "Pinangat na Isda Recipe".
  2. ↑ "Philippines Hotels and Cuisine".


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