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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, bulusan laing/pangat na gabi (taro stew). One of my favorites food recipes. For mine, I’m gonna 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. Learn how to cook this bicolano favorite!

Bulusan Laing/Pangat na Gabi (Taro Stew) is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Bulusan Laing/Pangat na Gabi (Taro Stew) is something which I’ve loved my entire life.

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

The ingredients needed to make Bulusan Laing/Pangat na Gabi (Taro Stew):
  1. Get 1 kg Gabi or taro leaves and stems peeled, chopped and dried
  2. Get 1 liter regular watered coconut.milk
  3. Take 1/4 liter coconut milk - unang piga- (pure)
  4. Take 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. Take 3 small onion chopped
  7. Get 10 clove garlic - minced
  8. Make ready 6 small chili picante
  9. Take 1 tsp salt
  10. Take 1 small ginger - peeled, crushed and sliced
  11. Get 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.

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. Ingredients Pangat or Pinangat na Dahon ng Gabi Sharing with you our cooking attempt of Pangat or Pinangat na dahon ng Gabi.

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