Facts About Pinangat
Pinangat, sometimes spelled as "Pangat" is a traditional Filipino dish with roots deeply embedded in the country's rich culinary culture. The term "pangat" comes from a Filipino verb meaning "to cook in a broth."
There are two main types of Pinangat dishes, each offering a unique taste experience. The first is Laing, also known as pinangat in the Bicol Region. This dish features taro leaves simmered in rich coconut milk, creating a creamy and flavorful delight that is a staple in Bicolano cuisine.
The second type is Pinangat na Isda, a beloved fish dish from Southern Luzon. This version involves cooking fish in a tangy, sour broth made with tomatoes, giving it a refreshing and savory flavor.
Both versions of Pinangat highlight the rich and diverse flavors that Filipino cuisine has to offer. Whether you prefer the creamy richness of Laing or the tangy freshness of Pinangat na Isda, these dishes are a testament to the culinary creativity and heritage of the Philippines.