Recipe: Yummy Bulusan Laing/Pangat na Gabi (Taro Stew)

Bulusan Laing/Pangat na Gabi (Taro Stew). Learn how to cook this bicolano favorite! Laing na Gabi or simply Laing is a type of Filipino vegetable dish. Taro leaves are sliced and dried for a few days before being cooked in coconut milk.

It originates from the Bicol Region, where it is known simply as pinangat. Sa isang malaking kawali, sa katamtamang init, ilatag ang mga hiwa. Laing Recipe, also known as Ginataang Gabi is equally famous and tasty as the Bicol Express. You can cook Bulusan Laing/Pangat na Gabi (Taro Stew) using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Bulusan Laing/Pangat na Gabi (Taro Stew)

1. You need 1 kg of Gabi or taro leaves and stems peeled, chopped and dried.
2. It's 1 liter of regular watered coconut.milk.
3. It's 1/4 liter of coconut milk - unang piga- (pure).
4. Prepare 1/4 kg of smoked (tapa) galunggong or round scad - deboned and grated.
5. It's 1/4 cup of salted tiny shrimp (Bagoong na alamang) -washed.
6. It's 3 small of onion chopped.
7. Prepare 10 clove of garlic - minced.
8. Prepare 6 small of chili picante.
9. It's 1 tsp of salt.
10. It's 1 small of ginger - peeled, crushed and sliced.
11. Prepare 1/4 kg of pork - regular.lean with fat.

The dish's main ingredients are taro stem and leaf cooked in coconut milk, salted with fermented shrimp or fish bagoong. It is also heavily spiced with red hot chilies called siling labuyo ("Bird's eye chili"). Tinumok - is a gabi or taro root leaves filled with mixture of shrimp, flakes fish, buko meat, onion, shrimp paste and boiled coconut milk. Kinunot - spicy appetizer which ingredients include shark meat or sting ray meat cooked with coconut cream and malunggay or moringa leaves.

Bulusan Laing/Pangat na Gabi (Taro Stew) instructions

1. Put the chopped onions to the pure coconut milk in a small bowl and set aside..
2. Put regular coconut milk in a pan, add salt, garlic, bagoong, tapa, pork meat and ginger and bring to a boil..
3. Add taro and simmer for 10 minutes..
4. Add chili picante. For hot recipe.option, use siling labuyo- crushed. Simmer.for another 2 minutes..
5. Remove from fire. Add the pure coconut milk with onion and spread as toppings. Cover for 5 minutes. Serve with rice for 6-8.persons..

Many people balk at taro leaves because they can cause an itchy sensation in the throat. I was told that drying taro leaves under the sun prior to cooking prevented itchiness but, lately, I've been using undried taro leaves to cook my laing and there has been no itchiness at all. Pinangat na isda, also called pangat na isda, is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol. It can also be used to cook shrimp. It is similar to sinigang, but it is not as tart.