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

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, bulusan laing/pangat na gabi (taro stew). One of my favorites food recipes. For mine, I will make it a little bit unique. 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.

Bulusan Laing/Pangat na Gabi (Taro Stew) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Bulusan Laing/Pangat na Gabi (Taro Stew) is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

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

Pangat or Pinangat na Dahon ng Gabi Laing made of dried taro leaves, pork belly, coconut milk, and chilies is sure to deliver big flavors. This Bicolano dish is delicious with steamed rice! Authentic Bicolano laing or commonly known in the region as pinangat na gabi does not use shredded taro leaves but instead, whole leaves are wrapped.

Instructions 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. Wala na kasing masasakyan na dyip pag sumapit na ang alas diyes ng gabi. Sinundo nila si Jose sa isang tyangge.

So that’s going to wrap this up for this special food bulusan laing/pangat na gabi (taro stew) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!