 Pinais natawilis (freshwater sardines) | |
| Alternative names | Sinaing, Pinangat |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Southern Tagalog |
| Serving temperature | Hot |
| Similar dishes | Paksiw,Laing,Pinangat na isda |
Pinais is aFilipino style of cooking from theSouthern Tagalog region consisting offish, small shrimp, or otherseafood and shreddedcoconut wrapped inbanana andsteamed or boiled in plain water orcoconut water with sun-dried sourkamias fruits. It is also simply calledsinaing (literally "cooked by boiling or steaming"). There are several types ofpinais based on the main ingredients and their preparation can vary significantly. They are eaten with white rice.[1][2][3]
Pinais is similar topinangat except the latter is wrapped intaro leaves.[1] The name also refers to the unrelatedcassavasuman inPangasinan.
Binabak is a similar dish in the northern areas of theProvince of Antique especially in the Municipality ofPandan. It uses a river shrimp calledurang (Macrobrachium rosenbergii) especially the larger variety calledpatuyaw in theKaray-a language. The shrimp is peeled and pounded, andbatwan leaves (Garcinia binucao), ginger, onion, garlic, and gratedbangi-un—a type of coconut which is betweenbuko (young coconut) andniyog (mature coconut) are added.Siling labuyo (Karay-a:kutitot) may also be added. All of this is wrapped in a banana leaf ortagikhik (Phrynium minutiflorum) in a similar fashion tosuman, and then simmered in boiling water with salt.[4]
Sarsa na uyang from theProvince of Romblon is also similar but wrapped in coconut leaves instead of banana leaves, and boiled in coconut milk instead of water or coconut water.
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Pinais na isda is typically made withblackfin scad (galunggong),freshwater sardine (tawilis),skipjack tuna (tulingan),tuna (tambakol), and others.[6]
Pinais na hipon is typically made out of finely-chopped freshwater shrimp, coconut milk, and sometimes pork, wrapped in banana leaf and cooked incoconut milk.[7] A unique variant fromQuezon additionally wraps the shrimp and coconut inkamamba (Piper umbellatum) leaves.[8]
The defining feature of Pinais is the preparation of seafood in parcels made from banana leaves. Common ingredients include fish or shrimp and grated coconut or coconut water. Cooking typically involves steaming or boiling the parcels to retain moisture and enhance flavor. Variations in richness or aroma depend on whether coconut milk, additional aromatics, or local leaves are included.[9]
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