Some are confused with Laing and Pinangat. Although, the main ingredient used for both recipes are the same, which is taro leaves, with Pinangat, fresh leaves are used unlike the Laing recipe. Pinangat is compiling a layer of fresh taro leaves to wrap other ingredients and spices, prior to stewing them in coconut milk. Laing or Ginataang Laing on the other hand, is boiling the dried,  shredded taro leaves with other ingredients and spices. It’s another popular Bicolano cuisine that has become familiar to some areas in the Philippines, but Pinangat remains an original Bicol delicacy.

There are two types of Filipino Pinangat. One is the Tagalog version in which, fish is poached in tamarind, tomatoes, ginger, kamias, vinegar and other spices. What we have with the Bicol Pinangat version, is a combination meat or fish, seasoned with grated ginger, chopped chili peppers, garlic and onions, wrapped in several layers of fresh Laing(taro leaves), then stewed in coconut milk with lemon grass. It’s a unique and adaptive Bicol delicacy, which, if you dare try, you may end up loving it!

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Millie’s Delicious Pinangat Recipe