Recipe: Tasty Laing (Taro Leaves in Coconut Milk)

Laing (Taro Leaves in Coconut Milk). A popular recipe for taro is laing; the dish's main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish bagoong. It is sometimes heavily spiced with red hot chilies called siling labuyo. Dried Taro leaves cooked in coconut milk with a lot of chilies!

Now, I had the option to buy canned coconut milk or. Great recipe for Laing (Taro Leaves in Coconut Milk). A traditional Filipino delicacy with simple ingredients. You can have Laing (Taro Leaves in Coconut Milk) using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Laing (Taro Leaves in Coconut Milk)

1. Prepare 2 ounces of Dried Taro/Gabi Leaves.
2. Prepare 4 cups of coconut milk.
3. Prepare 1 cup of coconut cream.
4. Prepare 3 cloves of garlic minced.
5. Prepare 1 of onion diced.
6. You need 2 tablespoons of bagoong/shrimp paste.
7. It's 1/2 of ke pork cut thinly or cubes.
8. It's 1/2 cup of hibe/dried shrimp.
9. You need 1 of thumb-size ginger, peeled and minced.
10. You need 3 of red chilis chopped (add more if you want).
11. You need to taste of Salt and pepper.
12. You need of Cooking oil.

Push down leaves to absorb coconut milk but do not. Laing is a Filipino dish composed of dried taro leaves and coconut milk. Preparing this Laing Recipe is simple and easy. As I mentioned in the video (see the video below), we do not need to sauté or use any cooking oil. simply combine the initial ingredients with the coconut milk and boil until the.

Laing (Taro Leaves in Coconut Milk) instructions

1. Heat pan and add oil. Saute garlic, onions and ginger until garlic is light golden brown and onions are translucent. Set aside..
2. Using the same pan, season pork with a little bit of salt and pepper and cook for about 30 minutes or until brown and tender. Note: we will still add bagoong so do not add too much salt. Add back sauted garlic, onions and ginger, chilli, bagoong/shrimp paste and dried shrimp. Cook,for about 2-3 minutes..
3. Add coconut milk bring to a boil on medium heat. Make sure to stir frequently to avoid it from burning..
4. Add dried taro/gabi leaves and cook for 15-20 minutes without stirring to avoid getting itchy. Push down leaves to absorb coconut milk but do not stir until leaves have softened and turned a darker colour..
5. Turn heat to low and cook for another 10-15 minutes, stirring every 5 minutes..
6. Add coconut cream and let it simmer for an additional 10 minutes until dish is almost dry and most of the liquid has evaporated and begins to render fat. Add salt and pepper to taste. Remove from heat and serve with a side of steamed rice..

This is called Laing which is basically Taro Leaves in Coconut Milk. Just like the Bicol Express, I was introduced to this dish by my Bicolano friendsin college Laing is another popular spicy dish wherein gabi(taro) stalks and leaves are slowly cooked in coconut milk seasoned with ginger, shrimp paste. Laing is the quintessential Bicolano dish, fiery hot and absolutely delicious though it can an acquired taste to the Western palate. When the mixture has thickened, add the taro leaves. Boiling coconut milk first with some crushed ginger, the main attraction of laing is its strong gingery taste.

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