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Pinangat is a Filipino dish made with beef chili and coconut milk wrapped in taro leaves. The leaves are stuffed with various ingredients and boiled in thin coconut milk. Taro is a staple in Southeast Asia and must be cooked to neutralize toxins. Pinangat is a popular meal in the Bicol region and can be made with different types of seafood.
Pinangat is a Filipino dish that is most commonly made with a beef chili and coconut milk, which is then wrapped or stuffed in taro leaves. The taro leaves are the defining feature of the dish and may also be referred to as gabi or natong leaves in many restaurants or recipes. The ingredients of the pinangat that are stuffed into or mixed with the leaves vary widely and may include ginger, vinegar, onion, or fish. Many variations of pinangat are pinangat na isda, which is pinangat with fish. The fish can be sardines, catfish, tuna or many others.
The taro plant grows naturally in Southeast Asia and can easily be found in the Bicol region of the Philippines. It is considered a staple in several other regions it has migrated to, including Africa and the Pacific Islands. Cooks inexperienced in cooking taro should be cautious and note that, while raw, the plant contains calcium oxalate, a toxin that is neutralized by cooking. Calcium oxalate can contribute to the formation of kidney stones, so it is recommended to pair taro with foods containing “good” calcium, such as the coconut milk featured in many Pinangat recipes. Once properly prepared, taro leaves are completely safe for consumption.
The Bicol region is well known for its preparation of this dish. Residents of the Bicol Peninsula and surrounding areas will often cook pinangat with garlic and pork. Another popular preparation of a variety of seafood is pinangat na laing, which is cooked with sardines and is commonly referred to simply as “laing” in Manila, where it is a popular meal. Many markets in Manila and throughout the Philippines sell the ingredients needed to cook a variety of pinangat recipes, including different types of taro leaves and roots, which are often found in other Filipino dishes and stews.
After wrapping the ingredients in taro leaves, most pinangat preparations are boiled. Instead of water, many recipes call for the wrapped ingredients to be boiled in thin coconut milk. The mixture is then simmered until the taro leaves become soft. The leaves are often removed from whatever is left of the coconut milk and a variety of seasonings can be added. The dish can then be served with rice. The entire meal can be eaten hot or cold, although most restaurants serve hot dishes.
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