As the days pass by, our ancestors brought us several recipes and dishes to embrace that mark our hearts and pallets. Indeed, it just takes a matter of time and perseverance to create our own recipe. Why don’t we elaborate and make it popular by doing so? Stagnation is not a hindrance for us to cater new ideas and strategies in cooking. But before we can act out of the past, let us drool over the difference of Inulukan and Pinangat in Guinobatan, Albay.

                For some, you may feel confused why Inulukan and Pinangat exist in Guinobatan, Albay because it is generally known as a delicacy from Camalig, Albay. Actually here in the Philippines, there are several variants of recipes like Pinangat made of fish and meat. Because Guinobatan has its raw materials, Mr. Eduardo Sean Paliza and Mrs. Susan Paliza made their own recipe of “Inulukan and Pinangat”.

                Inulukan is known from “ulok” or river crabs that serves as its main ingredient. River crabs meat and spices are wrapped in “taro leaves” (or “Katnga/Apay” in Bicol) and is deep cooked in fresh coconut milk that makes its creamy taste.

                Pinangat on the other hand is made of pure taro leaves with coconut milk and spices. A simple yet inviting dish that everyone would enjoy eating because of its velvety texture and milky taste that savors in your mouth.

                As I keep on thinking, I have come to realize that Inulukan and Pinangat is almost the same because if you put river crabs “ulok” in Pinangat as main ingredient, it would end up to be Inulukan.

 

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