PANGAT

Ingredients:

1	kg	gabi leaves (trim but keep about 6 inches of stlak, slice leaves and shred stalks)
1/4	kg	MONTEREY GROUND PORK OR PORK CUBES
1/2	kg	shrimp, shelled and cubed
1/4	cup	guinamos (bagoong alamang, the dry variety)
1	tsp	crushed ginger
1/2	kg	salted dried fish, shredded
1/4	cup	chopped onions
1	inch	ginger, chopped
3	pc	sili labuyo
3	tbsp	vinegar
1/8	tsp	sugar
1/8	tsp	iodized fine salt
6		coconut (niyog, to yield 6 cups of first extraction and 4 cups of 2nd extraction)
1	stalk	tanglad leaves

Procedure:

Boil sliced gabi leaves and shredded stalks in enough water until wilted. Remove gabi from water and discard water. Combine pork cubes (if ground pork, cook by sautéing first), shrimps, guinamos, salted dried fish, garlic, onions, ginger, siling labuyo, vinegar, gabi leaves and stalk.
Add second extraction of coconut milk. Cover and boil until done. Add sugar and salt to taste. Add 4 cups of first extraction of coconut milk. Continue cooking until oil comes out. Let mixture cool.
Wrap mixture in gabi leaves. Secure with tanglad leaves tied in a knot. Arrange wrapped pangat in a pot. Add2 cups of coconut milk from first extraction. Boil until thick.

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