Pinangat na Laing

laing pinangat photo

1 kg. gabi or taro leaves
50 grams ginger, chopped
5 cans sardines
2 cups vinegar
10 grams garlic, minced
6 cups coconut milk
50 grams onion, chopped
salt and pepper to taste


How to cook Pinangat na Laing:

  • Stuff gabi leaves with sardines and tie with their own vein.
  • Heat a little oil in a pan, and saute garlic, onion and ginger until golden brown.
  • Pour in vinegar, then add the stuffed gabi leaves. Add coconut milk.
  • Simmer until mixture is reduced significantly. Adjust taste by seasoning with salt and pepper.