Bulusan Laing/Pangat na Gabi (Taro Stew)
Bulusan Laing/Pangat na Gabi (Taro Stew)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bulusan laing/pangat na gabi (taro stew). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Laing na Gabi or simply Laing is a type of Filipino vegetable dish. Taro leaves are sliced and dried for a few days before being cooked in coconut milk. Cover the pot without stirring the mixture. Learn how to cook this bicolano favorite!

Bulusan Laing/Pangat na Gabi (Taro Stew) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Bulusan Laing/Pangat na Gabi (Taro Stew) is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have bulusan laing/pangat na gabi (taro stew) using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Bulusan Laing/Pangat na Gabi (Taro Stew):
  1. Prepare 1 kg Gabi or taro leaves and stems peeled, chopped and dried
  2. Get 1 liter regular watered coconut.milk
  3. Prepare 1/4 liter coconut milk - unang piga- (pure)
  4. Make ready 1/4 kg smoked (tapa) galunggong or round scad - deboned and grated
  5. Prepare 1/4 cup salted tiny shrimp (Bagoong na alamang) -washed
  6. Prepare 3 small onion chopped
  7. Make ready 10 clove garlic - minced
  8. Get 6 small chili picante
  9. Get 1 tsp salt
  10. Prepare 1 small ginger - peeled, crushed and sliced
  11. Prepare 1/4 kg pork - regular.lean with fat

The dish's main ingredients are taro stem and leaf cooked in coconut milk, salted with fermented shrimp or fish bagoong. It is also heavily spiced with red hot chilies called siling labuyo ("Bird's eye chili"). Pangat has a variation called "sinaing", which is also the Tagalog term for cooking rice. It was wonderfully prepared: the taro leaves soft and the curdled coconut milk thick.

Steps to make Bulusan Laing/Pangat na Gabi (Taro Stew):
  1. Put the chopped onions to the pure coconut milk in a small bowl and set aside.
  2. Put regular coconut milk in a pan, add salt, garlic, bagoong, tapa, pork meat and ginger and bring to a boil.
  3. Add taro and simmer for 10 minutes.
  4. Add chili picante. For hot recipe.option, use siling labuyo- crushed. Simmer.for another 2 minutes.
  5. 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.

Pangat has a variation called "sinaing", which is also the Tagalog term for cooking rice. It was wonderfully prepared: the taro leaves soft and the curdled coconut milk thick. Here is a rather complicated pinangat recipe from the Interwebs: Pinangat na Gabi. Ingredients Pangat or Pinangat na Dahon ng Gabi Sharing with you our cooking attempt of Pangat or Pinangat na dahon ng Gabi.

So that’s going to wrap this up for this exceptional food bulusan laing/pangat na gabi (taro stew) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!