Скачать или смотреть Ulam Ideas – LAING – 🌶️ hot spicy creamy delicious SPINACH LAING that's easy to cook

NO GABI LEAVES?? No problem!! SPINACH is a great alternative (equally tasty and nutritious ) to the traditional TARO leaves for cooking laing. With pork belly, shrimp and coconut milk and doze of umami from fish sauce and shrimp paste, surely LAING is not your typical vegetable dish. And to cut the richness is the tangy vinegar and heat from the chilis! Laing is an intensely rich and savory Filipino vegetable dish that goes really well with rice– a lot of rice if you don't keep count 🍚🍚🍚

Let's cook LAING SPINACH (a.k.a Laing ni Popeye)... 👩🏻‍🍳 🌶🥥🍃🦐

INGREDIENTS:
Spinach (frozen, defrosted before cooking)
Pork belly (sliced in medium chunks)
Shrimp (we use what we have–frozen raw langostine)
Ginger
Garlic
Onions
Bagoong alamang (fermented micro shrimp paste)
Patis (fermented fish sauce)
Vinegar (we used apple cider vinegar)
Coconut milk (fresh is the best but we can only get it ine canned form)
Chilis (green or 'siling haba' the ones you used in sinigang and red hot or 'labuyo')
Salt and black pepper

PROCEDURE:
1. For this recipe we used ultra-frozen spinach and followed its defrosting instructions by dropping the frozen spinach in boiling water with a pinch of salt thrown to it. As soon as the boiling water recovered, we cooked it in water for 2-3 minutes then shock it with cold tap water to stop the cooking and then drained it using a strainer. Hand-squeeze to eliminated most of the liquid.

2. Put the pork belly chunks in a pot then add a little amount of water, salt and crushed black pepper. Simmer it until all water is gone and pork belly render its own fat. Fry it until all pieces are golden in color.

3. In the same pan, push aside the pork belly and use the fat to sauté the ginger, garlic and onions until aromatic. Splash some fish sauce (patis) then add a teaspoon of fermented shrimp paste (bagoong alamang). Sauté for 30 seconds more.

4. Pour in the coconut milk (gata ng niyog). Mix it well even scraping the bottom of the pan to get the fond that developed during sautéing. Bring to a boil then drop the green pepper (siling haba) and the red hot chili peppers (siling labuyo). Add the defrosted drained spinach. Add the shrimps.

5. Let it simmer without the lid to make it thick and render out the oil from the coconut milk (maglangis) which is the ultimate sign that your laing is done and ready! Serve with rice and more rice!!

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