Camalig: Home of Pinangat

Hello everyone! This is the leader of Group 7, Sheryl! This blog is dedicated to Bicol's delicacies that will surely delight your taste buds, recipes that you will try it yourself for your family and friends so they will taste your cooking if you cook it like a professional chef. To start this blog post, let me introduce to you one of the most famous Bicol dishes that is a must try for all locals and tourists alike: Pinangat.

Source: http://i1.wp.com/www.panlasangpinoyrecipes.com/wp-content/uploads/2014/03/pinangat.jpg?fit=1600%2C1200

Laing (in Manila) or most preferably known as Pinangat in the whole Bicol region is one of the most famous dishes that all locals and tourists alike wanted to try. The origin of this famous Bicol dish came from the Municipality of Camalig, where it was first introduced to the public. Because of this, many locals from Camalig challenged themselves to cook this dish for them to try it to the Bicolanos and the tourists when they visit the Bicol region. Every June, Camalig held the "Pinangat Festival", where the people share the food with everyone, especially the Pinangat. The Pinangat Festival lasted for half a month of June.

Because Pinangat became popular in the Bicol region, there are 2 popular versions of Pinangat: The sour version using bilimbi (kamias), tamarind or vinegar; and the Bicol version with the gata (picture above).

Since you are now hungry to know the ingredients of the famous Pinangat, this is the recipe;

Ingredients:

Big pan
tabo (dipper)
salaan
Bowl
Water
Gabi leaves
Onion
Garlic
Lemon grass
Pepper (paminta)
Salt
balaw
Meat (it can be also used for special Pinangat)
tinapa
Coconut milk (gata)

Procedure:
1. Wash first the gabi leaves and put all the ingredients needed in making the Pinangat
2. After washing, dry the gabi leaves and slice the gabi leaves into pieces.
3. After slicing, get a gabi leave and roll it. Inside are the little leaves of the gabi.
4. Place it inside with the coconut milk, onion, garlic, lemon grass, pepper and salt.
5. Then, tie the knotted gabi leaves by using the leaf of the coconut which was dried under the sun.
6. Place it all in the big pan and pour the coconut milk inside.
7. Cook it in high heat.
8. Cook it for a few minutes before it is finally cooked.

There you have it, everyone. I hope that this will be a guide for you to learn how to cook Pinangat.