Bicol Ginataang Laing Recipe
- Taro Leaves in Coconut Milk
25 taro (gabi) leaves; shredded
1/2 kilo pork; diced or thinly sliced
1 tablespoon garlic; minced
1 tablespoon onion; minced
1 tablespoon ginger; chopped
2 tablespoons shrimp paste
3 green chili pepper (siling haba)
1 can coconut milk
Laing Cooking Instructions:
Arrange the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, then simmer until pork is tender. Add more coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chilli pepper. Simmer, then remove from fire when little sauce is left. Serve hot!
Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.
Leave a Comment:
Stirring won't make a difference, but it causes the liquid to evaporate faster. Traditionally people would cook based on "it's done when it's reduced by a certain amount" so they would be eating it before it's done breaking down the crystals, which is where the superstition comes from.
wanted to try this at home... sobrang miss ko na kc... but pwede bang frozen small shrimp na lng instead of pork?
mas masarap pag si mama ang nagluto... miss ko na ang laing mo mama..
More power and happy cooking!
masarap yan lagyan ng tinapang hinimay or alimasag na biniyak sa ginta...
bago namin niluluto ang laing binibilad muna ng isang araw sa initan para makunat at matuyo sya ng hindi durog.
wehehehe i really need it.
coz i love cooking!!!!.....
and especially, EATING wahahahaha