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We hope you got benefit from reading it, now let’s go back to bulusan laing/pangat na gabi (taro stew) recipe. To cook bulusan laing/pangat na gabi (taro stew) you need 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Bulusan Laing/Pangat na Gabi (Taro Stew):
- Prepare 1 kg Gabi or taro leaves and stems peeled, chopped and dried
- Take 1 liter regular watered coconut.milk
- Provide 1/4 liter coconut milk - unang piga- (pure)
- Take 1/4 kg smoked (tapa) galunggong or round scad - deboned and grated
- Provide 1/4 cup salted tiny shrimp (Bagoong na alamang) -washed
- Take 3 small onion chopped
- Use 10 clove garlic - minced
- Use 6 small chili picante
- Prepare 1 tsp salt
- Provide 1 small ginger - peeled, crushed and sliced
- Take 1/4 kg pork - regular.lean with fat
Steps to make Bulusan Laing/Pangat na Gabi (Taro Stew):
- Put the chopped onions to the pure coconut milk in a small bowl and set aside.
- Put regular coconut milk in a pan, add salt, garlic, bagoong, tapa, pork meat and ginger and bring to a boil.
- Add taro and simmer for 10 minutes.
- Add chili picante. For hot recipe.option, use siling labuyo- crushed. Simmer.for another 2 minutes.
- 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.
More popularly known in Manila as Laing, this dish is a nice blend of taro leaves, chili, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf. According to Wikipedia: Pinangat is a Filipino dish which originated in Bicol Region, Philippines. More popularly known in Manila as Laing, this dish is a nice blend of taro leaves, chili, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf. It is different from the Bicolano's version which is meat or seafood wrapped in natong or gabi (taro leaves) and cooked in coconut milk. As I mentioned, no great cooking skills is required for this one as you only have to layer everything in a pot then simmer over medium to low heat until the fish is done.
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