Saturday, 5 November 2011

Laing (Dried Taro Leaves with Coconut Milk)



laing


For couples like us who have Bicolanos as housemates, cooking Bicolano dishes like laing (it originated from their kingdom – Bicol) will really stress you out.  Satisfying their Bicolano palates gave me a lot of pressure, making me tense, anxious, and, yes, distracted while cooking (I almost put soy sauce and sugar instead of fish sauce and salt) and I forgot to put ground pepper :-(


That said, and as expected, my laing didn’t pass their standards :-( nor my husband’s. According to them, the size of the taro leaves are still large so next time I’m gonna shred them to bits.  My husband also wanted it to be creamier (>:-() so next time, I’d be adding more gata (coconut milk) or better yet, I’ll go find a real coconut and squeeze real coconut milk from it.

By the way,  my mama’s ginataang gabi (taro with coconut milk), I’m not sure if it can be “politically’ called laing, which is by the way, one of the most delicious dish I’ve ever tasted, consists of the taro leaves (not dried), the stalks (not dried too), and the tubers.  She always adds pork  (with lots of fats) and lots and really lots of it most of the time, or sometimes, she adds fried tilapia or fried hito (catfish).  Well, that’s my mama’s version and I really miss it.

Anyways, here’s my recipe for laing.  Should anyone of you has any thing to say, comments, suggestions, violent or otherwise, regarding this recipe, please don’t hesitate to blurt it out so I would know how to improve it. Okidoki?

Ingredients:

Dried taro leaves – 200 g.
Taro tubers, peeled and diced – 1 or 2 tubers
Pork Belly, diced – 250 g.
Dilis – 50 g.
Kara coconut cream – 500 ml
Fish sauce
Sea Salt and pepper to taste
Garlic
Onion, dice – 1 medium bulb
Ginger- 1 thumb size
Vegetable oil – 2 tbsp
Siling labuyo – as desired
ground black  pepper

Cooking Procedure:

1. Clean the leaves in running water and shred them into small pieces.
2.  Fry the dilis until they are crunchy then set aside.
3. Sauté the garlic,  then the onion and ginger until the onion become translucent.
4. Sauté the pork let it simmer.  Add a spoonful of water and simmer for 5minutes.
5.  Add the diced taro tubers and small amount of water and boil it until it is soft
6.  Add the taro leaves, small amount of water, and half of the coconut cream.  Season with fish sauce.
7. Add the remaining coconut cream and the siling labuyo. Let it boil. Season with ground pepper and add more salt as needed.
8.  When the tarro leaves are cooked mix in the fried dilis. Remove from fire and serve.

Serve with a steaming jasmine rice and a glass of ice cold coke


- foodformylove(5November2011)

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