Thursday, September 28News That Matters

Pinangat na Gabi Recipe: How to Cook Pinangat

Pinangat na Gabi is a classic Filipino dish that features taro leaves cooked in a flavorful broth. This traditional culinary delight is popular in various regions of the Philippines and showcases the country’s rich culinary heritage.

To prepare Pinangat na Gabi, tender taro leaves are typically blanched and then stewed with a combination of ingredients such as shrimp, pork, or fish. Aromatic elements like onions, garlic, and tomatoes are sautéed to create a savory base, while fish sauce (patis) provides a distinctive Filipino umami flavor. The dish gains its unique tangy taste from a touch of sourness, often achieved by adding tamarind or other souring agents.

The result is a harmonious blend of flavors and textures, with the taro leaves absorbing the savory broth and becoming tender while imparting a delightful earthy taste. The addition of coconut milk adds richness and depth to the dish, making it a hearty and satisfying comfort food. Often served with steamed rice, Pinangat na Gabi offers a balance of sour, savory, and creamy notes, encapsulating the essence of Filipino cuisine and providing a delicious and comforting dining experience.

Pinangat na Gabi Recipe

Pinangat na Gabi image credit Dad’s Special Pinangat


  • 1 bundle of fresh taro leaves (you can also use frozen if fresh is not available)
  • 1 cup shrimp, peeled and deveined
  • 1 cup pork, cut into small pieces (you can also use fish or both pork and fish)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2-3 tomatoes, chopped
  • 2 cups water or fish broth
  • 2 tablespoons fish sauce (patis)
  • 1 cup coconut milk
  • 2-3 pieces green chili peppers (siling haba)
  • 2 tablespoons cooking oil
  • Salt and pepper to taste


  1. Prepare the Taro Leaves:
    • If using fresh taro leaves, remove the tough stems and cut the leaves into smaller pieces. If using frozen leaves, thaw them according to the package instructions. Blanch the leaves in boiling water for a few minutes, then drain and set aside.
  2. Saute the Aromatics:
    • In a pot, heat the cooking oil over medium heat. Saute the minced garlic until fragrant.
    • Add the chopped onions and cook until translucent.
    • Add the chopped tomatoes and cook until they soften.
  3. Add the Meat and Shrimp:
    • Add the pork pieces to the pot and cook until they start to brown.
    • Add the shrimp and cook until they turn pink.
  4. Add Liquid and Seasoning:
    • Pour in the water or fish broth and bring to a simmer.
    • Add the fish sauce (patis) and season with salt and pepper to taste.
    • Allow the mixture to simmer for about 10-15 minutes, until the pork is tender and the flavors meld.
  5. Add Coconut Milk and Taro Leaves:
    • Pour in the coconut milk and stir to combine. Allow it to simmer for another 5 minutes.
  6. Add Taro Leaves and Chili Peppers:
    • Add the blanched taro leaves to the pot. Mix well to incorporate the leaves into the broth.
    • Add the green chili peppers for a bit of heat. You can adjust the amount based on your spice preference.
  7. Simmer and Serve:
    • Let the dish simmer for another 10-15 minutes, allowing the flavors to meld and the taro leaves to cook through.
    • Taste and adjust the seasoning if needed.
    • Once the taro leaves are tender and the flavors have melded, the Pinangat na Gabi is ready to be served.
  8. Serve and Enjoy:
    • Serve the Pinangat na Gabi hot with steamed rice. Enjoy the sour and savory flavors of this traditional Filipino dish.

Remember, this recipe can be customized based on your preferences. You can use different types of protein, adjust the level of sourness, and add other vegetables if desired. Enjoy your homemade Pinangat na Gabi!

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