Pinangat na gabi

My fave dish...

2 gabi stems and leaves
1/2 cup dried fish, boiled and flaked
1/2 kilo cooked pork, cut into small cubes
1/2 cup bagoong alamang(shrimp paste in english)
2/3 cup green onions, finely cut
2 pcs sili(labuyo)
1 1/2 cups pure coconut milk
1 1/2 cups coconut milk(2nd extract)
ginger, chopped
garlic, chopped

* String stems and cut 2" lengths
* Wash leaves.
* Mix pork, fish, 3 tablespoons shrimp paste, garlic, 1 teaspoon ginger, sili and green onions.
* Add pure coconut milk.
* Pile 4 leaves together and put 3 tablespoons of the mixture.
* Wrap and tie.
* Repeat the same procedure with the rest of the ingredients.
* Arrange in kettle together with the stems and pour second extraction of coconut milk.
* Season with remaining shrimp paste.
* Add one teaspoon ginger.
* Bring to a boil, then simmer for 2 hours.

From my blog:

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Mar 22, 2017
ano yan mga manay
by: Albayano

Iyu man talaga, sa camalig yan hale, pero ano ta enlish kamu ng english, mag birikol daw kamu, sabubukun talaga

Sep 06, 2016
Pinangat of Bicol
by: Anonymous

Excuse me po! The ORIGINAL pinangat or tinumok was simply made from chopped freshwater shrimps and young coconut meat mixed with garlic, onion, and ginger. Chili may be added to make pinangat spicy. The mixture was wrapped in layers of young KALABASA OR SQUASH LEAVES, and slow-cooked and seasoned in coconut milk.

It was just recently that TARO OR GABE LEAVES were used as wrappers maybe because taro leaves are almost everywhere in Bicol. So, if your pinangat is using taro leaves as wrappers, you cannot claim it "original" in anyway.

Apr 26, 2016
Camalig Original Pinangat
by: Anonymous

Correction please... The original pinangat maker is the town of Camalig. Visit that town and try their pinangat and you'll see the BIG difference! You will never want to taste other version of pinangat😉

Jun 24, 2012
Twins Special Pinangat! Timplang Naga!
by: Twins Pinangat

Twins Special Pinangat! Timplang Naga!

Taste the flavourful combination of coconut meat, seafood, spices, wrapped in gabi! Wouldn’t that be heaven boiling in your every bite? Add to it a spicy taste and coconut milk that would accentuate the rest of the flavors in your mouth. That is “Pinangat” in Naga City cooked into perfection only by Twins Pinangat.

It’s high time we Nagaeunos reclaim the rightful title as the best pinangat maker’s in Bicol and go back to the roots of our palate. As the most progressive City in the Region, we had been busy with modernization so much that nearby provinces made their version too far compared to the original Naga City Pinangat.

Compared to the blunt and boring flavours produced by our neighbouring Provinces, Twins Pinangat the original Pinangat maker of Naga City Pinangat is made from local “gabi” leaves (i.e. taro). Every neighbourhood will have these planted nearby. These leaves are cooked fresh together with a stuffing of coconut meat, spices and seafoods in a boiling coconut milk the succulent flavour produced by Twins Pinangat makes this delicacy a huge hit in the local cuisine of the Philippines.

Let’s support Twins pinangat resuscitate this dying tradition of Naga City, Naga’s Pinangat is the best flavourful you could ever taste.

Jun 16, 2012
Visayan version
by: Anonymous

Are you Visayan? I am wondering if this is the same as the Visayan version. I remember my grandmother (has passed away a long time ago) used to make one and it was stuffed and delicious. If there is a Visayan version, could you share the recipe please.

Oct 16, 2011
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May 22, 2011
Filipino food

You need to try this one!

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