Pinais is a native delicacy of Cavinti, Laguna cooked with finely chopped freshwater shrimps, garlic, onion, coconut meat and salt. Then wrapped tightly in banana leaves and simmered for almost 2 hours in coconut water and coconut milk until it liquid dries up and pot (palayok) becomes oily and aromatic.
Paborito ng mga taga Cavinti, Laguna!
PINAIS OF LAGUNA
½ kilo medium-sized shrimps
2 cups buko, grated (ginadgad na niyog)
2 teaspoon salt
½ teaspoon ground black pepper
3-6 pcs wilted banana leaves
2-3 cups buko water
2 cups coconut cream
3 tablespoon sugar
1 teaspoon grated ginger
4 cloves garlic, minced
1 onion, minced
Wash and clean shrimps, remove the head, shell and devein. Reserve shrimp heads for later use. Chop and mince shrimps into fine pieces.
Combine the minced shrimp, grated buko (niyog), garlic, onions, ginger, sugar, salt, pepper, and half of coconut cream in a bowl. Mix it until well combined.
Wrapping: Place a portion of the buko mixture into the center of a banana leaf.
Tightly wrap the mixture using banana leaf, and secure with toothpick or a string.
Arrange wrapped mixture at the bottom of the pot. Then add shrimp heads on top of it.
Pour in enough buko water and remaining coconut cream and bring to a boil. Boil the broth and let it simmer over low heat for 2 hours. Until buko water is reduced, almost dry and pot becomes oily and aromatic.
Unwrap and serve with calamansi. Enjoy!
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Credits: Rommel Arroyo Blastique, Rick Jayson Tatlonghari, @pascalkiko888
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