7641 Flavors : Binalot | Ep. 2 PINANGAT

🎥 7641 Flavors : Binalot | Ep. 2 PINANGAT 🍂
In this episode, we head to the Bicol Region to feature the iconic Pinangat! 🌴🌶️ Wrapped in gabi (taro) leaves and simmered in rich coconut milk with a touch of spice, this flavorful delicacy showcases the bold and comforting tastes of Bicolano cuisine.
👩‍🍳 Watch as our talented student chefs demonstrate how to prepare this beloved dish, sharing the techniques and stories that make Pinangat a true representation of Bicol’s culinary heritage.
Featured student Chefs of BSHM 3A:
Kyrt Caliwara
Kyla Jane Flores
Jenivy Gutierrez
Aziel Joy Pastores
Carmela Claire Tibordo
📍 Celebrate the art of Filipino wrapped delicacies, one flavorful wrap at a time!
💬 Have you tried Pinangat? Let us know your favorite version or experience in the comments!
👍 Don’t forget to like, share, and subscribe for more exciting episodes of 7641 Flavors!
Disclaimer: This video is for educational and cultural appreciation purposes. All content is original and created to highlight the diverse culinary traditions of the Philippines.
#7641Flavors #Pinangat #FilipinoDelicacies #BicolCuisine #WrappedDelights #CelebrateLocalCuisine
Pinangat ng Bicol (Tinulmok or tinuktuk)
Pinangat ng Bicol (Tilmok, Tinulmok or Tinuktuk) is the Bicolano local language for
coconut. Another main ingredient of this recipe is shrimp. The preparation of Pinangat
starts with combining coconut milk and spices. The mixture is then put inside taro leaves
together with other ingredients and tied in buli strings then simmered. The aroma of the
spices and shrimp inside the leaves are aromatically mouthwatering. This delicious dish
is a favorite among locals and becoming known even to tourists.
INGREDIENTS:
• 1⁄2 kg freshwater shrimp, peeled and seasoned with 1 1⁄2 tbsp. salt
• 4 onions, chopped
• 4 tbsp. grated ginger
• 12 cloves garlic
• Few pieces of chilies
• 40 to 50 fresh taro leaves (should be intact with no holes)
• Kitchen string with which to tie each Pinangat
• 6 cups Pure coconut milk
For the sauce/ topping:
• 2 cups thick coconut cream
• 5 cloves garlic, finely chopped
• Salt to taste
• 1 tied lemongrass
• 1 medium onions, finely chopped
INSTRUCTIONS:
➢ Using a large knife or if you have a food processor, chop the shrimp, onion,
ginger, garlic, chilies and few taro leaves.
➢ In an overlapping 10 taro leaves (dahon ng gabi). Add the chop ingredients and
the sauce topping on the taro leaves. Wrap and tie each packet with a buli string.
➢ In a heavy-bottom pot, line it with the smashed lemongrass at the bottom and
arrange the Pinangat pieces on top.
➢ Pour the thin coconut milk over the Pinangat. Cover the pot and simmer over low
heat, shaking it once in a while to prevent burning. *DO NOT COVER THE POT
➢ The Pinangat is cooked once the taro leaves are already soft or when almost all
of the coconut milk has evaporated.