Pinaisulua

Pinaisulua is a traditional Filipino dish originating from the Bicol region of the Philippines. It is a savory stew made primarily from taro leaves (gabi) and coconut milk. The name "Pinaisulua" itself is derived from the Bicolano term for "simmered in soup."

The preparation of Pinaisulua typically involves finely chopping taro leaves and combining them with grated coconut or coconut milk. Other ingredients often include small dried fish, shrimp paste (bagoong), chili peppers (sili), and sometimes other vegetables like eggplant. The mixture is then slowly simmered until the taro leaves are tender and the flavors have melded together. The consistency of the dish can vary, ranging from a thick, creamy stew to a more soupy consistency depending on the amount of liquid used.

Pinaisulua is known for its rich, creamy texture and the distinct spicy and savory flavor profile imparted by the chili peppers and shrimp paste. It is often served as a main course, usually accompanied by steamed white rice. The dish showcases the Bicolano culinary tradition of utilizing readily available local ingredients, particularly coconut and taro, and their mastery of creating flavorful dishes with a bit of heat. It is a staple in many Bicolano households and a popular offering in local eateries.