|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.
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!