#LAING #GULAYNALAING #BICOLANA #LUTONGBICOL #LUTONGPROBINSYA #BUHAYPROBINSYA
Here's my tip on how to cook Laing:
For my special Laing or Dried Taro leaves recipe, I used 6 large coconut (grated and pressed for the fresh coconut milk/cream) so it will produce more oil and taste really delicious and savory.
Ingredients:
4 oz Dried Taro Leaves/Pinatuyong Dahon ng Gabi
5-6 cups fresh Coconut Milk/Kakang Gata
8-10 pcs Smoked Fish/Tinapa
1 tbsp-1/2cup Shrimp Paste/Bagoong Alamang/Balaw
8 cloves Garlic/Bawang - chopped
2 medium sized onion/sibuyas - sliced
2-3 pcs Thai Chilli/Siling Haba - sliced
5-10 pcs Red Chili Pepper/Siling Labuyo
Instructions:
1. Prepare all the ingredients needed.
2. In a big cooking pot/wok, place the coconut milk in low heat.
3. Add the garlic, shrimp paste (this adds extra flavor and it already tastes salty, so no need to add salt), add onion, and shredded dried/smoked fish.
4. Gently stir to mix the ingredients until it starts to boil.
5. Once the mixture is dense, add the dried taro leaves. Let it stay until the leaves absorb the coconut milk. This takes about 20-30 minutes.
6. Once the leaves absorb the coconut milk, occasionally stir it to prevent from sticking on the bottom of the cooking pot and for it not to burn under. Continue to cook it for 10 minutes in medium heat.
7. Once the leaves have softened and cooked, and the mixture is almost oily and dry, lower heat and add the red and green chilies for a more pungent taste. Stir. Then add onion for garnish.
8. Transfer to a serving plate.
9. Best served with warm steamed rice. Enjoy!