LAING (RECIPE)



Make this Bicolano dish at home! This laing recipe is easy to follow and uses readily-available ingredients from the grocery. Feel free to adjust the taste accordingly by adding more fish sauce or chili peppers. Laing is primarily made up of dried taro (gabi) leaves simmered slowly in coconut milk. Cook this laing low and slow so that all the flavors can come togther. 



Ingredients:
  • 1 pack (3.5 oz or 100g) dried taro leaves
  • 6 cups (3 cans) coconut milk
  • ½ fish sauce (bagoong)
  • ½ lb. pork belly, thinly sliced
  • 1 medium yellow onion, sliced
  • ½ cup sliced ginger
  • 8 cloves garlic, crushed
Instructions
  1. In a pot over medium heat, heat oil.
  2. Add onions, garlic and ginger and cook, stirring occasionally, until limp and aromatic.
  3. Add pork and cook until lightly browned.
  4. Add fish sauce and cook, stirring occasionally, for about 2 to 3 minutes.
  5. Add coconut milk and bring to a simmer.
  6. Add gabi leaves and with back of spoon, push down into the liquid until moistened.
  7. Add chili peppers (optional) Lower heat, cover and cook for about 25 to 30 minutes or until leaves have softened.
  8. Add coconut cream and continue to cook for about 10 to 15 minutes or mixture is almost dry and begins to render fat. Season with salt to taste.
  9. Serve and Enjoy!!

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