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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, laing (taro leaves in coconut milk). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Dried Taro leaves cooked in coconut milk with a lot of chilies! A simple no-fuss recipe that is as authentic as it can get! I wanted to make Laing for Buying the dried Taro leaves was the easiest part as they are available in most big supermarkets.

Laing (Taro Leaves in Coconut Milk) is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Laing (Taro Leaves in Coconut Milk) is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first 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. Make ready 2 ounces Dried Taro/Gabi Leaves
  2. Get 4 cups coconut milk
  3. Prepare 1 cup coconut cream
  4. Take 3 cloves garlic minced
  5. Get 1 onion diced
  6. Take 2 tablespoons bagoong/shrimp paste
  7. Get 1/2 ke pork cut thinly or cubes
  8. Make ready 1/2 cup hibe/dried shrimp
  9. Prepare 1 thumb-size ginger, peeled and minced
  10. Take 3 red chilis chopped (add more if you want)
  11. Get to taste Salt and pepper
  12. Take Cooking oil

When the mixture has thickened, add the taro leaves. Laing is primarily made up of dried taro (gabi) leaves simmered slowly in coconut milk. Remember to cook this dish low and slow so that all the flavors can come together. This dish is typically enjoyed with a serving of rice but puto or toasted bread works, too!

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.

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. 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 friendsin college Laing is another popular spicy dish wherein gabi(taro) stalks and leaves are slowly cooked in coconut milk seasoned with ginger, shrimp paste.

So that’s going to wrap this up for this exceptional food laing (taro leaves in coconut milk) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!