Laing (Taro Leaves in Coconut Milk)
Laing (Taro Leaves in Coconut Milk)

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, laing (taro leaves in coconut milk). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Laing (Taro Leaves in Coconut Milk) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Laing (Taro Leaves in Coconut Milk) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook laing (taro leaves in coconut milk) using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Laing (Taro Leaves in Coconut Milk):
  1. Prepare Dried Taro/Gabi Leaves
  2. Make ready coconut milk
  3. Take coconut cream
  4. Prepare garlic minced
  5. Get onion diced
  6. Prepare bagoong/shrimp paste
  7. Take ke pork cut thinly or cubes
  8. Take hibe/dried shrimp
  9. Prepare thumb-size ginger, peeled and minced
  10. Take red chilis chopped (add more if you want)
  11. Make ready Salt and pepper
  12. Prepare Cooking oil
Instructions to make Laing (Taro Leaves in Coconut Milk):
  1. Heat pan and add oil. Saute garlic, onions and ginger until garlic is light golden brown and onions are translucent. Set aside.
  2. Using the same pan, season pork with a little bit of salt and pepper and cook for about 30 minutes or until brown and tender. Note: we will still add bagoong so do not add too much salt. Add back sauted garlic, onions and ginger, chilli, bagoong/shrimp paste and dried shrimp. Cook,for about 2-3 minutes.
  3. Add coconut milk bring to a boil on medium heat. Make sure to stir frequently to avoid it from burning.
  4. Add dried taro/gabi leaves and cook for 15-20 minutes without stirring to avoid getting itchy. Push down leaves to absorb coconut milk but do not stir until leaves have softened and turned a darker colour.
  5. Turn heat to low and cook for another 10-15 minutes, stirring every 5 minutes.
  6. Add coconut cream and let it simmer for an additional 10 minutes until dish is almost dry and most of the liquid has evaporated and begins to render fat. Add salt and pepper to taste. Remove from heat and serve with a side of steamed rice.

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