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PINANGAT: Chef Impling’s best

350.00 300.00

Chef Impling’s Pinangat dish is a blend of gabi leaves, chili, pork meat, igatan (local fresh water shrimp) and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.

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INGREDIENTS for PINANGAT
  • laing leaves, shredded
  • gabi leaves
  • pork
  • igatan shrimp (local fresh water shrimp)
  • coconut cream
  • garlic
  • pepper
  • ginger
  • arigbubuhay ( local native mint)
  • oregano
  • a few siling haba
COOKING PROCEDURE for PINANGAT
  1. Mix together laing leaves, pork, igatan shrimp and place it on a gabi leaf.
  2. For the coconut cream mix coconut milk, garlic, ginger, siling haba, oregano, arigbubuhay leaf, salt, and pepper. Pour on laing.
  3. Fold the gabi leaf and use coconut leaf to tie them sealed. Stack them in a big pot then pour more coconut milk with lemon grass stalks and steam on low fire until it is fork-tender.
  4. Enjoy with hot steamed rice.

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