25/01/2023
Mga tugang, para po ini sa mga nagrequest kang recipe kang TINUKTOK or Pinangat, GINATAANG LAING and BICOL EXPRESS.
-Tinuktok
Tinuktok is a Filipino dish which originated in Bicol Region, Philippines.
This dish is a blend of taro/gabi leaves, chili, buyod (fresh water shrimp) and finely chopped grated young coconut meat wrapped in gabi leaves and tied securely with coconut leaf.
Recipe:
Tinuktok (Bicol)
Ingredients:
½ kg buyod or freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
meat of 5 lukadon (alangan na niyog, grated)
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
young coconut midrib or kitchen string with which to tie each pinangat
6 to 8 stalks of tanglad or lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk
For the sauce/ topping:
2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad or lemongrass (lower white stalks), smashed
salt to taste
3 to 5 spring onions, finely chopped
Combine the buyod, grated lukadon, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal.
Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinanat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinangat in a wide platter and top with the sauce.
-Laing Recipe
2 cloves garlic
1 onion
2 long green chilies
2 red chilies
1 cup coconut cream
6 cups coconut milk
200 grams dried taro leaves
3 tbsp shrimp paste
1/4 kilo of pork
Salt and pepper to taste
2 tbsp oil (optional)
1 tbsp ginger
Let's cook
1. Saute pork until its natural fat comes out. Add the garlic, onion and ginger. Stir fry until aromatic. Then add the shrimp paste ,stir constantly for 2 mins.
2. Pour the coconut milk and the chilies. Let it simmer.
3. Add the dried taro leaves. Do not stir. Just push it down into the liquid until moistened. Cover it for 20-25 mins in low heat until leaves have softened.
4. Add the coconut cream. Continue simmering until dry and begins to render fat. Add pepper and salt to taste.
Serves 7-8 persons
-Pork Bicol Express Recipe
Ingredients:
1 lb. pork shoulder, sliced into cubes
3 pieces long green pepper (siling pansigang), sliced into thin pieces
2 to 8 pieces bird’s eye chili (siling labuyo) or Thai chili, sliced into small pieces
1 medium onion, sliced
4 cloves garlic, crushed
Coconut milk/gata
1 tablespoon shrimp paste (bagoong alamang)
3 tablespoons cooking oil
¼ teaspoon ground black pepper
2 ¼ cups water
Salt to taste (optional)
Instructions:
Heat oil in a cooking pot
Sauté garlic and onion until the onions get soft.
Add the ground black pepper and pork. Sauté until the color turns light brown.
Pour 1½ cups water. Let boil. Cover and continue to cook in medium heat until the pork gets tender and the water almost evaporates completely.
Prepare the gata
Add the long green pepper, chili pepper, and shrimp paste into the cooking pot. Stir.
Pour the gata into the pot. Let boil. Cover and cook in medium heat until the liquid reduces to half. Make sure to stir once in a while.
Add salt to taste. Transfer to a serving bowl.
Serve with rice. Share and enjoy!
photos not mine, credit to the owner.
