Celebrate the diversity of Bicol cuisine with this authentic Camalig dish with a modern twist.
|FOOD TRIP by Chef Jang Melgar Grageda|
|Pinasabatang Agbos Apay (Young Taro Leaves) and Albay Shrimp|
Photo courtesy of Jang Melgar Grageda from Warm Albay Coffee Table Book
1 bundle ugbos apay (young taro leaves)
1/2 cup coconut cream (unang piga)
salt & pepper to taste
10 pcs. bird’s eye chilies (chopped)
3 cloves garlic
1 small bulb onion
6 pcs. kalamansi
3 pcs. smoked fish (tinapa)
2 tbsp fermented shrimp (balaw)
2 cups water
For Albay Shrimp:
6 pcs. prawns or shrimp (deveined)
salt and pepper
2 tbsp flour
1/8 cup chopped pili nuts
oil for frying
Wash the ugbos apay and knot the leaves together.
Place the knotted leaves in a pot.
Add all ingredients except the coconut cream.
Bring to boil until liquid is reduced to half.
Add coconut cream. Simmer for 10 minutes.
For the Albay shrimp, season shrimp with salt and pepper, then coat with flour.
Beat the egg.
Dip the shrimp into the egg, then coat with pili nuts.
Deep fry pili-coated shrimp until golden brown.
Drain excess oil using a paper towel.
Arrange the cooked ubos apay on a plate. Top with Albay Shrimp.
Serve hot. Enjoy!
Local celebrity chef and Albay native Jang Melgar Grageda is known for cooking up classic delectable concoctions with a distinct Bicolano twist. Her often artfully plated work has been featured on television and print, including ABS-CBN’s Umagang Kay Ganda, Marhay na Aga Kapamilya, TV Patrol World, TV Patrol Bicol, GMA’s Kapuso Mo, Jessica Soho, Philippine Daily Inquirer, and Cebu Daily News.