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#ChefCoupleRecipe #mulberrylaing #healthyfood
MULBERRY LAING
Author: Windy V. Granada and Cepriano D. Granada
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour and 15 minutes
MULBERRY LAING INGREDIENTS:
• 100-130 pieces dried mulberry leaves
• 1 piece onion (sliced)
• 5 cloves garlic (crushed)
• 1/4 cup ginger (pound)
• 200 gram pork belly (thinly sliced)
• 150 gram shrimp
• 4 cups coconut milk
• 2 cups coconut cream
• Lemon grass
• 8 to 10 pieces red chili pepper
• 2 tablespoons patis
• Salt and pepper to taste
INSTRUCTIONS:
1. Sun dry mulberry leaves for 1 to 2 days.
2. Remove the stalk from the leaves, and cut the leaves into bite size using scissor.
3. In a pot, sauté garlic, onion, and ginger then add the pork. Heat the pot and boil for 10 minutes.
4. Once the mixture starts to boil, gently stir to mix the ingredients. Then add patis.
5. Add dried mulberry leaves. You can gently push the leaves down so that it can absorb more coconut milk. Cover the pot and simmer for 20 to 30 minutes. Make sure to stir once in a while to evenly cook the leaves.
6. Once the leaves absorb the coconut milk, stir the leaves and then add salt and pepper to taste.
7. Pour the coconut cream into the cooking pot. Add the chilies. Stir. Cook for 25 minutes.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!