@ Joel: I totally agree that nothing beats the real mccoy when it comes to laing and pinangat and that some of the best are made along the Camalig highway. But for those who may have very little time to go out of their way, the ones sold at the Legazpi airport canteen are Camalig-made just the same. I get mine from there. Current price is P40/pc. Each time I go home, I fly back with at least 30 pcs for myself and for friends who’re just as deprived & hungry as I am. And, of course, every piece is always “super-spicy” on request.

Laing is strictly taro, in this context, the leaves; stalks are optional. The truth is, rural Bicol cooking uses the stalk as extenders, for extra volume. Pinangat, on the other hand, is stripped laing leaves (“kinunot”) wrapped in at least two whole laing leaves, tied with a strip of dried banana stalk, then laid over criss-crossed stalks (as “sapin” so the bottom pinangat don’t burn) and then slow-cooked roughly the same way as ordinary “kinunot” na laing.

What makes either dish special or unique is the slow-cooking method, the creaminess of the coco milk, the time when the “primera”/”kakang gata” is poured and left to simmer.

Correct, too, that once simmering, you don’t stir, not exactly to avoid the “kati”/”gatol” but quite simply so as not to crush the tender leaves. stirring it makes your laing into a broth.

While I agree that the best ingredient is still the Bicol “balaw” (shrimp paste), I’m not too sure, though, about the necessity to dry the leaves before cooking. What I learned from my Dad and his mom is knowing from sight which “gabi” is “makati”/”magatol” and which is not. I won’t hazard to say it here right now without first confirming my recollection with my Dad; once I do, I’ll share it here. My Lola used to sell pinangat and my Dad and his brother used to sell them by the “riles” in Legazpi back when they were sending themselves through school.

Great and terribly appetizing post here, Cat! Thanks, again! Hey, mga liwoy nindo, ha?

frank

Anyway, What’s the difference between laing & pinangat?

Now, I’m back in Manila and longing for authentic laing. I have to get it soon. I figured that if If one can’t get it anywhere here, must learn how to make it yourself then. That’s how I stumbled unto this website.

Will post again re my success (or failure!) in cooking this.

Again, thanks a lot.

Joel

Ang alam ko nga eh hindi lumalangoy sa gata ang laing. I like it with snail pero hindi yong golden ha kundi yong susong pilipit. Sarap…

Huy, favorite ko ang laing na may kasamang tinapa! ^_^

naku isa ring paborito ko yan.

nakatikim na rin po ako nong nakalata pero parang pinakuluan lang, bukod sa kapiranggot lang gata eh sadyang alang lasa. dapat na label non eh pinakuluang gabi at hinde laing.

Totoo yan. Isang beses lang akong bumili, tapos wala na. So ang binibili ko na lang yong taro leaves at bumibili ako ng canned gata.

Galing po ng recipe niyo. I want that laing! Pwede po bang magpost din kayo ng picture ng finished product?

noong niluto ko ang laing, pinalamig ko for picture taking. tapos kinain ko kaagad. naubos.

Hay, hindi ako makahabol sa post dito sa Barrio Siete. Ilang oras lang ako naglaho sa blogosphere napakadami ng na-blog mga ka-barrio! @_@