Laing or Taro Leaves in Coconut Milk Recipe by
Philippine Cuisine
Ingredients: serve 6
4 cloves garlic
100 g onion
1 thumb sized ginger
3 cups coconut milk
1 cup coconut cream
5g bird eye chilies (siling labuyo)
4 hrimps, cooked and shlled for garninsh
1 tbsp cooking oil
100g ground pork
30g shrimp pates(bagoong alamang)
500g dried taro(gabi) leaves
½ tsp salt
½ tsp pepper
PREPARATION:
Crush, peel, and mince the garlic.
Chop onion finely.
Peel and chop ginger finely.
If using fresh mature coconuts, extract cream and milk.
Chop 2 of the bird’s eye chilies. Leave the other whole for garnish.
Boil the shrimps until cooked. Peel and discard shells. Set aside.
Cooking:
In a pre heated pan, sauté garlic, onion and ginger in oil until fragrant. Add pork and cook for 10 minutes. Season with shrimp paste, salt, and pepper. Add chopped chili peppers and coconut milk.
Add taro leaves and simmer over very low heat for 1 hour or until coconut milk has reduced. Do not stir while cooking. Pour in coconut cream and heat for another 2 minutes. End.
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