Tilapia With Gata and Red Bell Pepper Recipe, the red bell pepper add a new twist to the traditional guinataang Tilapia.

Nutrition Facts: 1 serving (1 each) equals 244 calories, 12 g fat (2 g saturated fat), 74 mg cholesterol, 281 mg sodium, 20 g carbohydrate, 1 g fiber, 13 g protein.

Nutrition Facts: 1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.

Cooking Tip:
Best if keep refrigerated for several hours, then reheat before serving.

….the “Pinangat” popularly known in manila as “Laing”
.
Pinangat is made from local “natong” leaves ( taro leaves) and “gata” (coconut milk)
and most houses in Bicol Region will have these planted nearby.
Another version of this is the “tinilmok”, whose filling is sliced lukadon (young coconut meat) and small shrimps.

Note: Thai, Birds Eye, and Siling Labuyo are the same

It’s a classic Bicolano food made of Taro Leaves cooked in coconut milk. Taro or locally known as “gabi” is a leaf vegetables which are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro tuber are very high in starch, and are a good source of dietary fiber.

Laing is indigenous of Bicol Region which is located in the southern part of Philippine’ Luzon Island. The region is also known for other great cuisine mixed with coconut one popular also is Pinangat.

Bopis is a spicy Filipino dish made of pork lungs and heart sautéed in tomatoes, chilies and onions.

The Filipino dish Bopis is traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.