Скачать или смотреть Flavorpaul Laing (Taro Leaves in Coconut Milk) Recipe | Cooking with Mom

The famous classic Bicolano dish—Laing! It’s made with dried taro leaves, cooked in coconut milk with ground pork—a creamy, savory, spicy and delish recipe, again courtesy of my beautiful mom! An easy recipe that is as authentic as it can get!

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Ingredients:

½ lb ground pork (you can use dried or smoked fish as well based on your preference)
1 pack dried taro leaves (about 120 grams), must be washed, as per mommy’s order
½ medium diced white or yellow onion
4 cloves garlic minced
2 thumb-sized pcs ginger, peeled and cut into large strips
2 cups coconut milk (about 1 cup)
2 cups coconut cream (kakang gata)
1 to 2 tbs shrimp paste
1 medium sized sliced jalapeno (you may use fresh siling labuyo/chili peppers)
1 tsp red chili pepper flakes
1 tsp salt
1 tsp ground pepper
1 tbs cooking oil
Ketchup for dipping (optional)

The Process:

1. Heat oil in a pan and sauté ginger, onion and garlic until soften and aromatic (about 1 to 2 minutes in medium heat).
2. Pour in the coconut milk and half of the coconut cream—set aside the other half. Bring into a simmer then add the ground pork followed by the shrimp paste.
3. Add the taro leaves (dahon ng gabi) to absorb the coconut milk. Avoid stirring, just pat down gently the leaves. Cover and simmer for 10 to 15 minutes in low to medium heat.
4. Stir gently once coconut milk is reduced then add the jalapeno and red chili pepper flakes and season with salt and pepper.
5. For the remaining coconut cream, put warm water then pour everything in the taro leaves mixture. Stir gently to mix all the flavors. Cover and simmer for another 10 minutes to complete the process.
6. Serve hot with steamed rice and enjoy!

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