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Tropical Cooking with Travel Man: 6th Main Dish - Pinangat or Boiled Coconut Patties

Updated on September 29, 2015

Boiled coconut patties can compete with the usual beef patties used as burgers or filling for bunny breads.

Bicolanos (the term for Filipinos in Bicol region where I live) are popular with Pinangat or Coconut Patties. The patties are made of ground tender coconut meat, usually mixed with shrimp meats or ground little crabs with ground onion, garlic and lemon grass boiled in coconut milk. It is usually coated with gabi or taro leaves. To make it enticing coconut milk gravy is also applied on top of every rectangular patty.

This hubber, continuing his pursuit on Tropical Cooking series made his first-ever coconut patties, although almost everyday, his neighbors are always hollering for the home-cooked coconut patties.

From the gathering of ingredients at his backyard until the adornment of coconut gravy atop the cooked batch of coconut patties,,,it's all documented.

It's up to you to adopt, innovate or link this on your network. Don't forget to acknowledge my effort.

Now let's cook.

Boiled Coconut Patty in Taro Leaves (Photo by Travel Man)
Boiled Coconut Patty in Taro Leaves (Photo by Travel Man)

Ingredients:

500 grams tender coconut meat, ground
ground spices (mix of garlic, onion, black pepper, lemon grass)
salt
small shrimp, smoked fish or crab meat, ground (optional)
selected gabi leaves
1 liter coconut milk for boiling
1/2 liter coconut milk for gravy
umami or monosodium glutamate for enhancer (optional)


Procedure:

1.Mix coconut ground meat with ground spices thoroughly and salt.
2.Fill two large gabi leaves with the mixture.
3.Fold gabi leaves in rectangular form, enclosing the filling.
4. Tie it with lemon grass leaves or banana bark.
5. Boil it in seasoned coconut milk for about 30 minutes or until done in medium fire.
6. When done, almost dry, put the coconut gravy (just cook it with salt and umami)
7. Serves eight.

Preparation: 20 minutes

Cooking Time: 30 minutes

Raw ingredients

Click thumbnail to view full-size
Coconuts (Photo by Travel Man)Gabi or Taro Leaves (Photo by Travel Man)Lemon Grass (Photo by Travel Man)
Coconuts (Photo by Travel Man)
Coconuts (Photo by Travel Man)
Gabi or Taro Leaves (Photo by Travel Man)
Gabi or Taro Leaves (Photo by Travel Man)
Lemon Grass (Photo by Travel Man)
Lemon Grass (Photo by Travel Man)

The Cooking Process

Click thumbnail to view full-size
Grate or ground chunks of semi-hard coconut meat. (Photo by Travel Man)Grated Coconut Meat (Photo by Travel Man)Add ground spices. Mix thoroughly. Saute until half-cooked.  (Photo by Travel Man)Prepare the coconut patties with taro leaves as outer cover. (Photo by Travel Man)Form into rectangular pieces. (Photo by Travel Man)Secure by tying it with  lemon grass leaves (Photo by Travel Man)Boiling Time: 30 minutes (Photo by Travel Man)It's done with gravy!!! (Photo by Travel Man)
Grate or ground chunks of semi-hard coconut meat. (Photo by Travel Man)
Grate or ground chunks of semi-hard coconut meat. (Photo by Travel Man)
Grated Coconut Meat (Photo by Travel Man)
Grated Coconut Meat (Photo by Travel Man)
Add ground spices. Mix thoroughly. Saute until half-cooked.  (Photo by Travel Man)
Add ground spices. Mix thoroughly. Saute until half-cooked. (Photo by Travel Man)
Prepare the coconut patties with taro leaves as outer cover. (Photo by Travel Man)
Prepare the coconut patties with taro leaves as outer cover. (Photo by Travel Man)
Form into rectangular pieces. (Photo by Travel Man)
Form into rectangular pieces. (Photo by Travel Man)
Secure by tying it with  lemon grass leaves (Photo by Travel Man)
Secure by tying it with lemon grass leaves (Photo by Travel Man)
Boiling Time: 30 minutes (Photo by Travel Man)
Boiling Time: 30 minutes (Photo by Travel Man)
It's done with gravy!!! (Photo by Travel Man)
It's done with gravy!!! (Photo by Travel Man)

Highlighting Lemon Grass

The distinct taste of lemon grass is what this boiled coconut patties differ from other prepared vegetable patties. It mixes lightly on the dish leaving a satisfied eater for another bite.

Lemon grass (Cymbopogon citratus) is an alternative spice if you don't have ginger in the kitchen. The aroma smells like lemon (or lemony) and has a gingery taste but not overwhelming or strong. It is a native spicy grass here in the Philippines. It is good for soups, curries and drinks. This is also a very good spice in other tropical dishes: like chicken in coconut milk, dried taro leaves in coconut milk, fish dishes among others.

Lemon grass is also made as fusion tea, a very good alternative for the usual tea and ginger ale.

In Mindanao, local farmers venture on planting hectares and hectares of lemon grass as it is bought by businessmen who are connected in the shampoo industry.

It has an anti-cancer properties that those who are afflicted with such fatal diseases are advised by herbalists to include lemon grass on their drinks.

Lemon grass has other species (54 of them) that are also popular in other Asian countries, especially India, in Africa and Latin America.


Comments

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    • travel_man1971 profile image
      Author

      Ireno Alcala 3 years ago from Bicol, Philippines

      @peachpurple: How are you? I cooked this a year ago, haha! Then, I'm sharing it again.

      Thanks for dropping by. :)

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      i usually use coconut milk for curries, this is unique, voted up

    • travel_man1971 profile image
      Author

      Ireno Alcala 6 years ago from Bicol, Philippines

      @BkCreative: Thank you for your overwhelming appreciation. You'll never regret that you're one of those who patronize my food hubs.

    • travel_man1971 profile image
      Author

      Ireno Alcala 6 years ago from Bicol, Philippines

      @Peter Dickinson: Thanks, Sir! I hope its possible or both our sked jive. So long, happy trip in advance.

    • BkCreative profile image

      BkCreative 6 years ago from Brooklyn, New York City

      Anything coconut - I will try - and this looks amazing and oh so healthy.

      I'm so enjoying your food hubs. Thanks a million and rated up.

    • Peter Dickinson profile image

      Peter Dickinson 6 years ago from South East Asia

      A meet up may be possible but none too sure of plans as yet. Take care.

    • travel_man1971 profile image
      Author

      Ireno Alcala 6 years ago from Bicol, Philippines

      @Peter Dickinson: Thanks, Sir Pete. You can find different version of it here in Bicol. I doubt if they serve it in Manila.

      P.S. I hope I can see you in person in Manila once you visit here again.

    • travel_man1971 profile image
      Author

      Ireno Alcala 6 years ago from Bicol, Philippines

      @thesailor: Thanks, sailor. I just wanted to try making a version of my own. It's been awhile, though.

      During my childhood, my mom used to sell lots of it to support our studies.

      She used the Filipino-style of big mortar (lubang) and pestle (ha-lo) in order to mix ingredients throughly.

    • Peter Dickinson profile image

      Peter Dickinson 6 years ago from South East Asia

      Sounds like a treat I have missed. Hopefully in the Philippines next month for a day or three. I will put it on the list of things to try.

    • thesailor profile image

      thesailor 6 years ago from Seven Seas

      Nice cooking, travel man! You really are an expert in your tropical kitchen! This boiled coconut patties is sure a-winner!

      Expecting for more. :D

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