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| Alternative names | pinangat, laing pinangat, pinangat na laing, pinangat na gabi, ginataang laing |
|---|---|
| Type | Stew |
| Place of origin | Philippines |
| Region or state | Bicol Region |
| Created by | Filipino cuisine |
| Main ingredients | Taro leaves, chili,meat orseafood,coconut milk |
| Variations | inulukan,tinumok,linapay |
| Similar dishes | sinanglay,Bicol express,gising-gising,callaloo |
Laing (pronounced[ˈlaʔɪŋ]LAH-ing), is aFilipino dish of shredded or wholetaro leaves with meat orseafood cooked in thickcoconut milk spiced withlabuyo chili,lemongrass,garlic,shallots,ginger, andshrimp paste. It originates from theBicol Region, where it is known simply aspinangat.Laing is also a type ofginataan (Filipino dishes cooked in coconut milk), and thus may also be referred to asginataang laing.Laing is commonly eaten as a vegetable side to complement meat or fishside dishes known asulam inFilipino, which is normally paired with boiled whiterice.
Laing, meaning "dried or withered [leaves]" inTagalog,[1] is the name of the dish in most parts of the Philippines. However, in the Bicol region, where it originates from, it is simply calledpinangat. This name can be confused withpinangat na isda, which is a different dish made with fish cooked in a slightly sour broth similar tosinigang.[2][3][4] The confusion stems from the original meaning of the verbpangat in the languages of Southern Luzon, which simply means to cook fish or meat in a broth of water and salt.[5][6]
Laing is typical of Bicolano cuisine, which is known for their common use of chilis andcoconut milk.[7]Laing is also known asginataang laing,pinangat na laing, pinangat na gabi andginat-ang gabi, among other names.[8]
The originallaing from the Bicol Region does not use shreddedtaro leaves, but rather a whole fresh taro leaf (natong inBicolano). This version is the one most commonly referred to aspinangat. The mixture usually consists of cubed pre-cooked pork, shrimp, or fish flakes (or all three) withbagoong alamang (shrimp paste), crushedlabuyo chili,garlic,shallots,ginger, andkakang gata (coconut cream). It is wrapped with the leaf and tied with a coconut leaf midrib or twine. It is thensteamed ingata (coconut milk) with a knot oftanglad (lemongrass) until the leaf pouches are fork-tender and the coconut milk is reduced to a thick sauce.[8][9]
Thelaing version served inManila and elsewhere is cooked similarly, but with the leaves shredded (usually sold dried, hence the name). It also usually includes chopped leaf stalks.[10]Laing is usually eaten with white rice, but it can also be eaten sandwiched in bread likepandesal or used as a stuffing for other dishes. It is also commonly eaten as aside dish to meat.[11][12]
The taro leaves to be used forlaing must be prepared correctly, as they contain amounts ofcalcium oxalate crystals (raphides) that can sometimes cause itching and burning sensations in the mouth. They are usually washed and cooked thoroughly to avoid this. Drying can also lessen the amount of crystals.[3][7]
Notable variants oflaing include:
Inulukan orinulokan is a variant oflaing made from the meat ofriver crabs (uluk orulok) wrapped in whole taro leaves and cooked in coconut milk spiced with calamansi, black pepper, andlemongrass. It is a specialty ofCamalig,Albay.[3][13][14] It is also known aspinangat na ugama orpinangat na talangka, fromugama andtalangka, other local terms for river crabs.
Linapay also known astinamuk, is a related dish fromAklan in theWestern Visayas. It is made from pounded freshwater shrimp (ueang) mixed withgawud (grated young coconut meat) and wrapped with taro leaves (gutaw) and cooked in coconut milk.[15]
Tinumok,tinomok, ortinulmok is another traditional variant from Bicol which uses whole taro leaves wrapped around a mixture offreshwater shrimp, fish flakes (and sometimes meat), andshrimp paste, with minced or grated coconut meat, onions, chilis, lemongrass, garlic, and other spices cooked in coconut milk. It differs primarily in its use of coconut meat.[16][17][18][19]
Bicol'sveganpinangat is alaing variant (pinangat na laing, aBicol dish).[20]
Laing is sometimes referred to aspangat in Ilonggo-speaking regions.[21] Often a souring agent such asbatuan,kamias, or vinegar is added.
In theProvince of Antique, a variant is calledginat-an nga dagmay, and uses taro (Karay-a, Hiligaynon:dagmay; Tagalog:gabi) leaves but also its runners or shoots (Hiligaynon:takway),pigeon peas (Karay-a, Hiligaynon, Tagalog:kadyos), river snails, in particular,telescope snails (Karaya-a, Hiligaynon, Tagalog:bagongon; Scientific name:Telescopium telescopium). The same dish is calledginata-ang bagongon kag dagmay in theProvince of Iloilo.[22]
In the Province of Iloilo, a variant is calledginat-an nga igi, dagmay kag takway, and uses taro runners or shoots, and freshwater snails, in particular,golden apple snails (Hiligaynon:igi; Tagalog:kuhol; Scientific name:Pomacea canaliculata).[23]
In theEastern Visayas and especially among theWaray people, a variant is calledhinatukan nga dagmay orhinatukan nga gaway, but snails may or may not be used, and other meats may be used, or no meat is used at all.Gaway is tarot andhinatukan refers to dishes stewed in thick coconut milk or cream in theWaray language.[24]
