Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.
Ingredients and cooking procedure after the jump.
Ingredients:
* 3 cups shredded Gabi leaves (Taro), dried under the sun
* 1 1/2 cups of coconut milk
* 1 piece of onion
* 1/2 clove of garlick
* Piece of Ginger
* 1/4 kilo of Shrimps
* 2 tbsp. of Bagoong (Shrimp Paste)
Cooking procedure:
1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.
2. Allow to boil if the coconut milk is almost drying out, and looks oily.
3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.
Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.
Ingredients and cooking procedure after the jump.
Ingredients:
* 3 cups shredded Gabi leaves (Taro), dried under the sun
* 1 1/2 cups of coconut milk
* 1 piece of onion
* 1/2 clove of garlick
* Piece of Ginger
* 1/4 kilo of Shrimps
* 2 tbsp. of Bagoong (Shrimp Paste)
Cooking procedure:
1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.
2. Allow to boil if the coconut milk is almost drying out, and looks oily.
3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.
Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.
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