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The fresh taste of shrimp plus the creaminess of coconut milk.

INGREDIENTS:
½ kg freshwater shrimp, peeled
salt and pepper to taste
meat of 4 coconuts, grated
2 onions, chopped
2 tbsp grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
kitchen string to tie each pinangat
6-8 stalks of tanglad (lower white portions only), smashed
3 to 4 cups thin coconut milk

Sauce/topping:
2 cups coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad (lower white stalks), smashed
salt and pepper
3 to 5 spring onions, finely chopped


PROCEDURE:
Combine the shrimp, grated coconut, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal.
Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
While the pinangat is cooking, boil in a separate saucepan the thick coconut cream, garlic, shallots and tanglad.
Season with salt and simmer until the mixture thickens. Sprinkle the spring onions on top and remove from heat.
To serve, arrange the pinangat in a plate and top with the sauce.