Laing

Laing
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Laing is one of the primary uses for taro leaves. Taro leaves are a root vegetable widely grown throughout the Philippines and may be one of the earliest cultivated plants. In the Philippines street vendors sell taro hanging in strips, dried in the open air. In some markets you can buy them fresh. For laing, it is best to buy them dry. Serves 4 to 6.

Ingredients

  • 25 pieces taro leaves, dried and shredded
  • ½ kilo pork, diced
  • ¼ cup shrimp bagoong
  • 5 cloves garlic, minced
  • 2 red onions, chopped
  • 2 tablespoons ginger, minced
  • 5 jalapeno or long chili, sliced
  • 1 cup katang gata (coconut cream)
  • 2 cups gata (coconut milk)
  • ½ teaspoon MSG
  • 2 tablespoons of oil
  • 1 teaspoon salt

Cooking Directions

  1. In a skillet or wok, sauté garlic, ginger and onions until brown. Add pork. Mix in the taro leaves and pour in gata. Bring to a boil then simmer for 15 minutes. Now add jalapeno (or long chili), bagoong, salt and MSG. Simmer for 5 minutes. Continue to simmer and add the katang gata, simmering until the cream thins. Serve hot with rice.


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