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We hope you got benefit from reading it, now let’s go back to laing (taro leaves in coconut milk) recipe. To cook laing (taro leaves in coconut milk) you need 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Laing (Taro Leaves in Coconut Milk):
- Provide 2 ounces Dried Taro/Gabi Leaves
- Get 4 cups coconut milk
- Use 1 cup coconut cream
- Provide 3 cloves garlic minced
- Prepare 1 onion diced
- Use 2 tablespoons bagoong/shrimp paste
- Use 1/2 ke pork cut thinly or cubes
- Prepare 1/2 cup hibe/dried shrimp
- Use 1 thumb-size ginger, peeled and minced
- Use 3 red chilis chopped (add more if you want)
- Use to taste Salt and pepper
- Take Cooking oil
Instructions to make Laing (Taro Leaves in Coconut Milk):
- Heat pan and add oil. Saute garlic, onions and ginger until garlic is light golden brown and onions are translucent. Set aside.
- 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.
- Add coconut milk bring to a boil on medium heat. Make sure to stir frequently to avoid it from burning.
- 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.
- Turn heat to low and cook for another 10-15 minutes, stirring every 5 minutes.
- 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.
Spicy, leafy, creamy with chunks of pork and the flavor of shrimps hovering in the background, laing is a dish whose origin is attributed to the Bicol region where coconut milk figures prominently in the local cuisine. Laing is a Filipino dish composed of dried taro leaves and coconut milk. It was first introduced in the province of Bicol. This dish has been very famous — it is popular within the Philippines and also outside of the country. Laing is a traditional Filipino delicacy made of shredded or whole taro leaves, coconut milk, meat or seafood, chili peppers, and a variety of aromatics including onions, garlic, ginger, and lemongrass (tanglad).
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