Laing is also known as taro leaves cooked in coconut milk and chilis. Laing is a spicy vegetable dish that is widely cooked in the Bicol Region in the Philippines.
Author:Recipe ni Juan
Prep Time:45 mins
Cook Time:15 mins
Total Time:1 hour
1 pack (100g) Taro leaves or Gabi Leaves
6 cups coconut milk(you can use fresh coconut milk as well)
2 cups coconut cream
½ cup shrimp paste (Bagoong)
½ lb. pork shoulder, thinly sliced
5 to 7 pieces red chilies
1 medium onion, sliced
½ cup sliced ginger
8 cloves garlic, crushed
Mix the Coconut Milk, Pork, Ginger, Shrimp Paste, Onion, and Garlic in a pot.
Heat the pot and let it boil.
Once the mixture starts to boil, gently stir to mix the ingredients.
Cover the pot and simmer for 15 to 20 minutes.
Make sure to stir once in a while to prevent the ingredients from sticking at the bottom of the cooking pot.
Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. you can gently push the leaves down so that it can absorb more coconut milk.
Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.
Pour the coconut cream in the cooking pot.
Add the red chilies. Stir. Cook for 10 to 12 minutes more.