Comments on: Pinangat a la Josephine

By: Junb

Junb — Sat, 19 Oct 2013 08:11:12 +0000

I will have to do this!!!

By: eramos

eramos — Tue, 15 Oct 2013 05:59:47 +0000

what a coincidence, i was just thinking about this and went to google it then i thought of checking your blog and there it is a recipe for pinangat yuhooo! i will use this recipe. It’s been years since the last good pinangat I ate… thank you for sharing!

Just one question, do you need to dry, de-hydrate, hung the leaves before you use it?

By: psychomom

psychomom — Fri, 04 Oct 2013 15:09:03 +0000

thanks bettyq, made it with swiss chard, next time i will add more veggies as my family loves laing.

By: betty q.

betty q. — Thu, 03 Oct 2013 06:03:10 +0000

psychomom…curly kale will do as well, trim the rib other side, quickly blanch in salted boiling water with a pinch of baking soda…Do not use lacinato kale though…it is like shoe leather! the rib portion, chop them and add to your stuffing pAra walang sayang!

made it the other night, added bruised lemon grass stalks, lime leaves, red curry paste with TEH coconut milk in the pot….MAKANIN!!! …Thai pinangat!

By: Tony Bu

Tony Bu — Thu, 03 Oct 2013 02:25:35 +0000

I am not sure about the etymology of “pinangat” of the Bicolanos. I guess the “pangat” or “pinangat” of the Tagalogs could have come from “pinaangat” or elevated/put over some souring and other ingredients. Ideas, please? And also on “paksiw”.

By: psychomom

psychomom — Wed, 02 Oct 2013 17:55:39 +0000

can we use collard greens as subsitute? leaves are sturdier than swiss chard. would like to make this tonight.

By: Walter

Walter — Wed, 02 Oct 2013 11:41:04 +0000

My mother and aunts made this once (just once! we’re Tagalogs!) and I have never forgotten it. Will do my best to find whole fresh gabi leaves here in Melbourne so I can make this!

By: Marketman

Marketman — Tue, 01 Oct 2013 13:40:55 +0000

Lee, yes, they are oaxacalic? acids that can cause an allergic reaction in some, enough to constrict one’s throat to the point of… but most of the acid is killed off by either drying in the hot sun, or cooking. When you use the fresh leaves as a garnish, it can be quite disconterting to some folks.

By: Lee

Lee — Tue, 01 Oct 2013 05:39:30 +0000

Hahaha. This post will inspire me to make my own pinangat, pork-filled of course, when I’ll be home on break.

Question: Do gabi leaves contain irritants? Will these be lost with just plain cooking?

By: Marketman

Marketman — Mon, 30 Sep 2013 10:53:15 +0000

lee, sorry, didn’t mean to make you homesick. :(