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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, laing (taro leaves in coconut milk). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Laing (Taro Leaves in Coconut Milk) is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Laing (Taro Leaves in Coconut Milk) is something that I’ve loved my entire life. They are fine and they look wonderful.

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. Laing is a Bicolano recipe that is made of dried taro(gabi) leaves and coconut milk. My most favorite Bicolano recipes. #laing #taro #bicolrecipe #gata Hi.

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

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

Now, I had the option to buy canned coconut milk or use a fresh one. Laing is a Filipino dish composed of dried taro leaves and coconut milk. 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 meat gets tender. Laing is the quintessential Bicolano dish, fiery hot and absolutely delicious though it can an acquired taste to the Western palate.

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.

When the mixture has thickened, add the taro leaves. 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 I buy the taro leaves in the supermarket where they are sold in pre-weighed bundles and packed on styrofoam trays. 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 friends in college Laing is another popular spicy dish wherein gabi(taro) stalks and leaves are slowly cooked in coconut milk seasoned with ginger, shrimp paste. Pour in the fresh coconut milk and add the shrimp paste.

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