Pinangat

下ごしらえ

材料

作り方

手順

1. 1

   Prepare the taro leaves by washing them thoroughly and patting dry; trim off any thick stems from the large wrapper leaves.

   約5 分

   調理のヒント： Handling taro leaves can cause skin irritation for some; wear gloves if you are sensitive.

2. 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.

   約10 分

   調理のヒント： Ensure all ingredients for the filling are finely chopped for even cooking and distribution.

3. 3

   Lay out a large taro leaf on a clean surface. Place a portion of the filling mixture in the center of the leaf.

   約5 分

   調理のヒント： Don't overfill the leaves, as they need to be securely wrapped.

4. 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.

   約5 分

   調理のヒント： 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. 5

   Arrange the taro leaf packets in a single layer in a large pot or deep pan.

   約2 分

   調理のヒント： If you have too many packets for a single layer, you may need to cook in batches or use a wider pot.

6. 6

   Pour the coconut milk over the packets. Add the fish sauce and whole green chilies (if using).

   約1 分

   調理のヒント： The coconut milk should mostly cover the packets; add a splash of water if needed to ensure they are submerged.

7. 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.

   約50 分

   調理のヒント： 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. 8

   Serve the pinangat hot with steamed white rice.