Laing Recipe (Taro Leaves with Coconut Milk)

Laing Recipe, also known as Ginataang Gabi is equally famous and tasty as the Bicol Express. The dish’s main ingredients are taro stem and leaf cooked in coconut milk and shrimp paste. It is also heavily spiced with red hot chilies. In other provinces especially in Northern and Central  Luzon, they add freshwater snails (susong pilipit) or Kuhol (escargot) as substitute.

Good for serving: 5 - 6 persons

Laing Ingredients:

• 3/4 kilo dried taro leaves and stem

2 cup pure coconut milk 

1/8 cup shrimps, shelled 

1/4 cup porkloin, sliced 

1 onion, sliced 

1/4 tablespoon ginger, minced 

1/4 tablespoon garlic, minced 

1/4 shrimp paste 

1/2 cup of water

1 piece hot chilies, sliced (siling labuyo) 

1 tablespoon oil

salt to taste

Laing Cooking Instruction:

1. Sauté garlic, onion, ginger porkloin and shrimp and shrimp paste in oil
2. Stir for a few minutes then add the taro leaves and stem.
3. Add water and season with salt and fish sauce.
4. Cook for 15-20 minutes over medium flame.
5. Add pure coconut milk and red hot chili (siling labuyo)
6. Simmer, then remove from fire when little sauce is left. Serve hot!

images from ekusinero.com

Author : phils

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