| Pinais | |
| Alternate Name: | Sinaing, Pinangat |
| Country: | Philippines |
| Course: | Main course |
| Served: | Hot |
| Similar Dish: | Paksiw, Laing, Pinangat na isda |
Tagalog: 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 Tagalog: sinaing (literally "cooked by boiling or steaming"). There are several types of Tagalog: pinais based on the main ingredients and their preparation can vary significantly. They are eaten with white rice.[1] [2] [3]
Tagalog: Pinais is similar to Tagalog: [[laing (food)|pinangat]] except the latter is wrapped in taro leaves.[1] The name also refers to the unrelated cassava suman in Pangasinan.
Tagalog: Pinais na isda is typically made with blackfin scad (Tagalog: galunggong), freshwater sardine (Tagalog: tawilis), skipjack tuna (Tagalog: tulingan), tuna (Tagalog: tambakol), and others.
Tagalog: 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 Tagalog: kamamba (Piper umbellatum) leaves.[5]