"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Wednesday, December 08, 2010

Bicolano Laing

Bicolano Laing - nagmamantika sa gata

"Laing"  is another favorite among Filipinos particularly the Bikolanos. It is a dish wherein taro leaves or gabi is cooked in coconut milk/cream.
I prefer the dried leaves in cooking this recipe. And of course, plenty of coconut cream and chilis.
This is as staple as rice to us bikolanos. This is how i cook it (or shall i say how my mama cooks it? lol)
Best paired with fried/grilled meats or fish or Adobo.


Ingredients:
50g dried taro leaves (shredded)
1/4 kl pork belly (cut in small cubes)
4 thumb-sized ginger (crushed)
3 cups coconut cream
2 cups coconut milk
1 onion (chopped thinly)
3 cloves garlic (minced)
3 pcs siling haba or finger chilis (chopped)
2 pcs siling labuyo or bird's eye chili(chopped)
2 tbsp bagoong or shrimp paste
salt to taste
1/4 cup water
1 tbsp oil

How to prepare:
> In a pan, put the pork, water and oil. let cook until almost brown.
> Add the coconut milk and cream, ginger, onions, garlic  and the bagoong. Bring to boil.Stir constantly.
> Add the taro leaves. add the chilis and salt to taste. Continue to simmer until oil comes out of the cream. Serve with steaming hot white rice. enjoy!

Happy cooking!







3 comments:

Kitchenette said...

sarap...

R said...

looks spicy and yummy!

Kitchenette said...

yes R..it really is spicy!and yummy<3

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