Pinais
 Pinais na tawilis (freshwater sardines) | |
| Alternative names | Sinaing, Pinangat |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Southern Tagalog |
| Serving temperature | Hot |
| Similar dishes | Paksiw, Laing, Pinangat na isda |
Pinais is a Filipino style of cooking from the Southern Tagalog region consisting of fish, small shrimp, or other seafood and shredded coconut wrapped in banana and steamed or boiled in plain water or coconut water with sun-dried sour kamias fruits. It is also simply called sinaing (literally "cooked by boiling or steaming"). There are several types of pinais based on the main ingredients and their preparation can vary significantly. They are eaten with white rice.[1][2][3]
Pinais is similar to pinangat except the latter is wrapped in taro leaves.[1] The name also refers to the unrelated cassava suman in Pangasinan.
Types
Fish
Pinais na isda is typically made with blackfin scad (galunggong), freshwater sardine (tawilis), skipjack tuna (tulingan), tuna (tambakol), and others.
Shrimp
Pinais na hipon is typically made out of finely-chopped freshwater shrimp, coconut milk, and sometimes pork, wrapped in banana leaf and cooked in coconut milk. [4] A unique variant from Quezon additionally wraps the shrimp and coconut in kamamba (Piper umbellatum) leaves.[5]
See also
References
- ^ a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
- ^ Maranan, Edgar; Maranan-Goldstein, Len (2017). A Taste of Home Pinoy Expats and Food Memories. Anvil Publishing, Inc. ISBN 9789712733031.
- ^ Chio-Lauri, Jacqueline (2023). We Cook Filipino Heart-Healthy Recipes and Inspiring Stories from 36 Filipino Food Personalities and Award-Winning Chefs. Tuttle Publishing. p. 17. ISBN 9781462924417.
- ^ Manalo, Lalaine (19 October 2014). "Pinais na Hipon". Kawaling Pinoy. Retrieved 7 March 2024.
- ^ Zulueta, Dolly Dy (9 December 2023). "Recipe: Quezon's special dish 'Pinais'". PhilStar Global. Retrieved 7 March 2024.
