Easy Recipe: Appetizing 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!

Laing (Taro Leaves in Coconut Milk) Now, I had the option to buy canned coconut milk or. Laing is a Filipino dish composed of dried taro leaves and coconut milk. Preparing this Laing Recipe is simple and easy. This Delicious Laing (Taro Leaves in Coconut Milk) using 12 simple ingredients and 6 simple steps. Here is how you cook this tasty food.

Ingredients of Laing (Taro Leaves in Coconut Milk)

  1. Prepare 2 ounces of Dried Taro/Gabi Leaves.
  2. You need 4 cups of coconut milk.
  3. You need 1 cup of coconut cream.
  4. You need 3 cloves of garlic minced.
  5. You need 1 of onion diced.
  6. It’s 2 tablespoons of bagoong/shrimp paste.
  7. Prepare 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. It’s 3 of red chilis chopped (add more if you want).
  11. Prepare to taste of Salt and pepper.
  12. Prepare of Cooking oil.

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. Boiling coconut milk first with some crushed ginger, the main attraction of laing is its strong gingery taste. Then it's done, I always cooked this and get praised by. Laing is a Bicolano dish made of tasty gabi (taro) leaves, creamy coconut milk, and spicy chilies.

Laing (Taro Leaves in Coconut Milk) step by step

  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..

Shrimp and pork add heft to this vegetable recipe. Use this easy-to-follow recipe which uses readily-available ingredients from the grocery and market. Pour in the fresh coconut milk and add the shrimp paste. Bring to a boil and then set to simmer. Add in taro leaves and chopped taro corms.