Main Course

Pinangat

Name: Pinangat
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 annosta
Cuisine: filipino
Ingredients: 8 kpl taro leaf large, fresh; 1 kuppi taro leaf finely chopped; 100 g pork belly diced; 100 g shrimp peeled, deveined, roughly chopped; 0,5 kpl yellow onion finely chopped; 2 rkl ginger grated; 4 kynsi garlic minced; 2 kpl thai chili sliced, or to taste (valinnainen); 1 rkl shrimp paste; 2 kuppi coconut milk full-fat; 1 rkl fish sauce; 2 kpl green chili whole, for flavor (valinnainen)

Pinangat is a classic Filipino dish from the Bicol region, featuring taro leaves simmered in coconut milk with aromatics and often a savory filling. This recipe creates a rich, creamy, and subtly spicy stew, perfect served with steamed rice.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 15 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 474 kcal

Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, kala ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

wrapper

8 kpltaro leaf, large, fresh

filling

1 kuppitaro leaf, finely chopped
100 gpork belly, diced
100 gshrimp, peeled, deveined, roughly chopped
0,5 kplyellow onion, finely chopped
2 rklginger, grated
4 kynsigarlic, minced
2 kplthai chili, sliced, or to taste(valinnainen)
1 rklshrimp paste

liquid

2 kuppicoconut milk, full-fat
1 rklfish sauce
2 kplgreen chili, whole, for flavor(valinnainen)

Välineet

bowl · large pot · cutting board · knife

Valmistusohje

Vaihe vaiheelta

1
Prepare the taro leaves by washing them thoroughly and patting dry; trim off any thick stems from the large wrapper leaves.
Noin 5 min
Kokin vinkki: Handling taro leaves can cause skin irritation for some; wear gloves if you are sensitive.
2
In a medium bowl, combine the chopped taro leaves, diced pork belly, chopped shrimp, chopped yellow onion, grated ginger, minced garlic, sliced Thai chilies (if using), and shrimp paste.
Noin 10 min
Kokin vinkki: Ensure all ingredients for the filling are finely chopped for even cooking and distribution.
3
Lay out a large taro leaf on a clean surface. Place a portion of the filling mixture in the center of the leaf.
Noin 5 min
Kokin vinkki: Don't overfill the leaves, as they need to be securely wrapped.
4
Fold the sides of the taro leaf over the filling, then roll it up tightly to form a neat packet. Repeat with the remaining leaves and filling.
Noin 5 min
Kokin vinkki: You can use kitchen twine to secure the packets if they don't stay closed, though the coconut milk will help hold them together while cooking.
5
Arrange the taro leaf packets in a single layer in a large pot or deep pan.
Noin 2 min
Kokin vinkki: If you have too many packets for a single layer, you may need to cook in batches or use a wider pot.
6
Pour the coconut milk over the packets. Add the fish sauce and whole green chilies (if using).
Noin 1 min
Kokin vinkki: The coconut milk should mostly cover the packets; add a splash of water if needed to ensure they are submerged.
7
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the taro leaves are very tender and the sauce has thickened.
Noin 50 min
Kokin vinkki: Stir occasionally to prevent the coconut milk from scorching at the bottom of the pot, but be gentle so as not to break the packets.
8
Serve the pinangat hot with steamed white rice.

Annosta kohti

Ravintoarvot

38%Pisteet

Kalorit: 474,2kcal
Proteiini: 16g
Hiilihydraatit: 15,5g
Rasva: 46,4g
Kuitu: 5,5g
Sokeri: 6,2g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover pinangat in an airtight container in the refrigerator.

Uudelleenlämmitys

Gently reheat on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has become too thick.