Pinangat na Gabi (Laing)

I missed this delicious recipe back home In Iloilo. I also remember one of the best pinangat na gabi served in the restaurants was that in the Breakthrough Restaurant located at the Villa Beach, Iloilo City.
Tagalogs called this Laing and Bicolanos make it spicy hot with the addition of siling labuyo. In Iloilo, the meat is usually wrapped in gabi leaves then cooked in gata (coconut milk) but Tagalogs cooked it mixed.
In this recipe I am sharing, I simply shred and mixed the gabi leaves with the other ingredients since the last time I cooked it wrapping the meat in the leaves took me lot of time and patience wrapping.
  • 1 pack fresh gabi leaves, stems cut about 2 inches long and leaves shredded about 1/2 inch wide
  • 1 can gata (coconut milk)
  • 1 lb. ground pork
  • 1/2 cup dried fish, flaked or chopped (optional, but will surely add flavor)
  • 5 cloves garlic, minced
  • 1/2 cup chopped onions
  • 3 tbsps. sliced ginger (thin)
  • 1 large tomato, sliced small
  • 4-5 fresh or dried sili (red or green)
  • 2 tbsps. patis (fish sauce)
  • 1 pc. knorr/maggi chicken cube
  • salt(if necessary) and pepper to taste
  • 2-3 tbsps. cooking oil
Cooking Procedures:
  1. Sauté in order onions, ginger, garlic and tomatoes. Add the ground pork, continue to sauté until light brown.
  2. Add the dried fish and fish sauce. Add the gabi stems and continue to saute for 2 minutes.
  3. Pour in the gata (coconut milk) and bring to a boil. Crush and sprinkle the chicken cube.
  4. Add the gabi leaves and simmer on low fire until cooked. Stir occasionally and add salt (if necessary) and pepper to taste.
  5. Serve hot with rice.

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