Background of the Study

         
                Pinangat, locally named tinuktok in the city of Naga, is an original Filipino dish that is most commonly prepared with a meat chili and coconut milk which is then wrapped in taro leaves. Taro leaves are the main ingredient of the dish and usually referred to the locality as to gabi or natong leaves.     The ingredients stuffed or mixed inside the leaves are highly variable and may include ginger, vinegar, onion, or fish.

Taro leaves

            The taro plant or natong naturally grows in Southeast Asia and are very abundant in the Bicol region of the Philippines. The taro plant is staple in many other regions and often migrated, including Africa and the Pacific Islands. Chefs who are inexperienced with cooking taro should be cautious and note that, while raw, the plant contains calcium oxalate, a toxin that is neutralized by cooking. Calcium oxalate triggers the formation of kidney stones, so it is recommended that taro leaves are prepared with “good” milk like coconut milk found in pinangat recipes.

            The dish was said to originate from the town of Camalig in the Bicol region. There were several variation of the dish as it was spread throughout the Philippines, like pinangat na laing or simply called laing in Manila, where it is famous. Laing is cooked with sardines instead of the regular fishes. Pinangat is originally prepared by stuffing all of the ingredients and boiling it in a thin coconut milk. The mixture is then simmered over a low heat until the taro leaves become soft. Variety of toppings can be added to the dish or simply served over rice. The entire dish may be eaten hot or cold, though most restaurants served it hot.