You can take the girl out of the province but not the province out of the girl. That’s me, still a “probinsiyana” or “province girl” at heart despite living for many years here in Holland and having seen a bit of the world.
In the Philippines where I come from, I grew up in one of the provinces of the Bicol region back in those days when life was simple. From food to the games we played as kids, I can still remember vividly how almost everything was available locally — fish and crustaceans caught from the river to vegetables and spices that were abundantly grown in the backyard. We played with sling shots fashioned from Y-shaped tree branches, we climbed trees and went fishing with hook, line and sinker in the river. Looking at the life we lead nowadays, there is some sort of nostalgia to those good old days.
On this post, I bring you a dish that fills me with longing of the simple life that I know from way back. I can say that this was a poor man’s dish in those days because the ingredients are all sourced out by a poor man from the river for the freshwater shrimp to his backyard for the coconut, taro leaves, ginger, onions, garlic, lemon grass and chillies. Normally, these ingredients cost him next to nothing. The exact opposite is true for me here in Holland in recreating this dish because all the ingredients being imported abroad cost an arm and a leg.
Many calls this dish “pinangat” but in our town’s vernacular, this is called “tinuktok” which literally means finely chopped. And why is that? It is because all the ingredients from the young coconut to the shrimps and spices all needed to be chopped finely with a sharp knife or cleaver.
This dish is simply lovely with the right mix of flavors and spiciness. It stands apart from the mainstream Philippine cuisine to which the Spanish influence is so strong. Served with rice, be ready to eat with your hands!!!
½ kg freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
600g meat of young coconut (about 5 young coconuts), grated
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of chillies (I used 2 birds’ eye chillies and would have used more if not for the special request of the hubby not to make it super spicy)
20 to 30 fresh taro leaves (should be intact with no holes)
kitchen string with which to tie each pinangat
6 to 8 stalks of lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk
Key ingredients: Taro leaves, coconut milk and coconut cream, shrimps, ginger, lemon grass, chillies, shallots and garlic.
Fresh taro leaves
For the sauce/ topping:
2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks lemongrass (lower white stalks), sliced
salt to taste
3 to 5 spring onions, finely chopped
1. Combine the shrimp, grated young coconut, onion, ginger, garlic and chillies and chop them together using a large knife or cleaver until the mixture looks like cornmeal. I used the food processor for this task.
Peeled shrimps, grated young coconut meat, chillies, garlic, ginger and onions ready for fine chopping with a very sharp knife or cleaver. Food processor is an easy option…
Finely chopped ingredients resembling a coarse corn meal — ready for wrapping in taro leaves.
2. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) taro leaves and tie each with a kitchen string. I did not have kitchen string so I made use of the stalk of the taro leaves.
Two to three tablespoons of the shrimp mixture in two overlapping taro leaves
Pinangat all ready for cooking in coconut milk.
3. Line a heavy-bottom pot with the smashed lemongrass and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
The pot lined with smashed lemongrass
Pinangat piled on the bed of lemon grass and ready to be cooked with coconut milk.
4. Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the taro leaves are already soft or when all of the thin coconut milk has evaporated.
The pinangat gently cooking in coconut milk.
5. While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and lemon grass. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinangat in a wide platter and top with the sauce.
Ingredients for the topping/sauce: finely chopped garlic, shallots, sliced lemon grass, spring onions and chillies.
Cooking the coconut cream to which garlic, onions, lemon grass will be added. Final addition is the spring onions.
Pinangat up close…simply so yummy!