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We hope you got insight from reading it, now let’s go back to laing (taro leaves in coconut milk) recipe. To make laing (taro leaves in coconut milk) you need 12 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Laing (Taro Leaves in Coconut Milk):
- You need 2 ounces Dried Taro/Gabi Leaves
- You need 4 cups coconut milk
- Prepare 1 cup coconut cream
- Get 3 cloves garlic minced
- Get 1 onion diced
- Prepare 2 tablespoons bagoong/shrimp paste
- Prepare 1/2 ke pork cut thinly or cubes
- Use 1/2 cup hibe/dried shrimp
- Use 1 thumb-size ginger, peeled and minced
- Prepare 3 red chilis chopped (add more if you want)
- Use to taste Salt and pepper
- Get Cooking oil
Instructions to make Laing (Taro Leaves in Coconut Milk):
- Heat pan and add oil. Saute garlic, onions and ginger until garlic is light golden brown and onions are translucent. Set aside.
- 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.
- Add coconut milk bring to a boil on medium heat. Make sure to stir frequently to avoid it from burning.
- 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.
- Turn heat to low and cook for another 10-15 minutes, stirring every 5 minutes.
- 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. Laing is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat.
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