Laing (Taro Leaves in Coconut Milk)
Laing (Taro Leaves in Coconut Milk)

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, laing (taro leaves in coconut milk). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Laing (Taro Leaves in Coconut Milk) is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Laing (Taro Leaves in Coconut Milk) is something that I have loved my entire life. They’re fine and they look fantastic.

Place coconut milk, water, onion, garlic and dried fish in a pot. Bring to boil over medium-low heat. Once it starts to boil, add the dried taro leaves.

To get started with this particular recipe, we have to prepare a few ingredients. You can have laing (taro leaves in coconut milk) using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Laing (Taro Leaves in Coconut Milk):
  1. Get 2 ounces Dried Taro/Gabi Leaves
  2. Make ready 4 cups coconut milk
  3. Take 1 cup coconut cream
  4. Take 3 cloves garlic minced
  5. Take 1 onion diced
  6. Take 2 tablespoons bagoong/shrimp paste
  7. Get 1/2 ke pork cut thinly or cubes
  8. Prepare 1/2 cup hibe/dried shrimp
  9. Take 1 thumb-size ginger, peeled and minced
  10. Prepare 3 red chilis chopped (add more if you want)
  11. Take to taste Salt and pepper
  12. Take Cooking oil

Cooking different individual vegetables in coconut milk is a common for Filipinos but the one we called laing is the most exceptional and of course my specialty too. Laing is also known as taro leaves cooked in coconut milk and chilis. Laing is a spicy vegetable dish that is widely cooked in the Bicol Region in the Philippines. The best recipe of Laing (Taro leaves and stalks in coconut milk)!

Steps to make Laing (Taro Leaves in Coconut Milk):
  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.

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).

So that’s going to wrap it up with this special food laing (taro leaves in coconut milk) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!