Bicol’s Laing (Taro Leaves in Coconut Cream)
(from elilegacy’s recipe box)
It’s a classic Bicolano food made of Taro Leaves cooked in coconut milk. Taro or locally known as “gabi” is a leaf vegetables which are rich in vitamins and minerals. They are a good source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese. Taro tuber are very high in starch, and are a good source of dietary fiber.
Laing is indigenous of Bicol Region which is located in the southern part of Philippine’ Luzon Island. The region is also known for other great cuisine mixed with coconut one popular also is Pinangat.
Source: http://www.insightsnreview.com/2010/02/02/laing-one-of-bicols-best-cuisine/
Categories: Entree
Ingredients
- 2 tablespoon vegetable oil
- 1 small pack dried taro leaves (about 5 cups)
- 1 big grated coconut (1 cup for main milk juice and 3 cups for 2nd juicing) or 2 cans coconut milk
- 1 big dried fish, sliced in squares (about 1 cup)
- 1/4 kg pork chopped
- 1 cup shrimp (shell should be removed)
- 1 sliced onion
- 2 crushed garlic
- 1 tablespoon ginger strips
- 1 piece lemon grass, crush the root
- 2 pcs long chili (sliced diagonally)
- 2 pcs birds-eye chili (optional if you want it hot)
- salt to taste
Directions
-
Sautee garlic, onion and ginger oil in medium heat.
-
Add the pork and dried fish and cook for around 2-3 minutes.
-
Add the 2nd juice extract (or 1 can of coconut milk).
-
When boiling, remove the dried fish and set aside.
-
Place heat to low and add the taro leaves, lemon grass and simmer.
-
When nearly dried, add the main coconut milk juice (or 1 can coconut milk) and the dried fish but do not mix.
-
Let simmer at very low heat until coconut milk oils out.
-
Add shrimp and let it cook for another 2 minutes.
-
Add the chilies right before you put out the fire.
-
When serving, remove the lemon grass. Best served with cooked white rice.