Easiest Way to Prepare 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. 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!

Laing is a Filipino dish composed of dried taro leaves and coconut milk. Preparing this Laing Recipe is simple and easy. 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. You can have Laing (Taro Leaves in Coconut Milk) using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Laing (Taro Leaves in Coconut Milk)

1. You need of Dried Taro/Gabi Leaves.
2. Prepare of coconut milk.
3. Prepare of coconut cream.
4. You need of garlic minced.
5. Prepare of onion diced.
6. You need of bagoong/shrimp paste.
7. Prepare of ke pork cut thinly or cubes.
8. It's of hibe/dried shrimp.
9. It's of thumb-size ginger, peeled and minced.
10. You need of red chilis chopped (add more if you want).
11. You need of Salt and pepper.
12. Prepare of Cooking oil.

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 "Gabi" or "Taro" grows well along Riverbanks and can be harvested by almost anyone who wants to prepare this Laing recipe. Boiling coconut milk first with some crushed ginger, the main attraction of laing is its strong gingery taste.

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..

Then it's done, I always cooked this and get praised by. 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! Laing is the quintessential Bicolano dish, fiery hot and absolutely delicious though it can an acquired taste to the Western palate.