Laing is a popular filipino vegetable recipe, this recipe has originated from far province of Bicol which are stuated in southern part of Luzon, Bicol province mainly rely from agriculture and fisheries as a source of flivelihood for Bicolano’s which influenced also their cooking style. Bicolanos usually garnish their recipe with coconut milk and chili on which are so abundant onBicol as they love spicy food. Here is my step by step cookin procedure for preparing laing, a wll known Bicolano recipe that captivates the taste of every Filipino.
Ingredient for Laing:
3 bundle ot taro leaves with stalk, sundry for days, separate leaves from stalk and shred, cut stalk into 1″ strips and remove fibrous skin of stalk
1 cup of coconut milk (gata ng niyog)
1 cup of coconut cream (kakang gata)
2-3 tbsp of minced garlic
1 medium size onion, sliced
3 thumbsize ginger
100 gram labahita dried fish
150 gram liempo pork (belly pork)
5 pcs siling labuyo, sliced (red hot chilli)
Procedure for cooking for laing
In a casserole, bring to boil taro leaves, stalk, ginger, onion, dried fish, slice bell pork along with coconut milk and simmer until coconut milk start to dry. When the sauce is almost dry add coconut cream and simmer again until the sauce is almost dry. Add vetsin and salt to taste, served this flavorful laing recipe while it is hot along with hot steamy white rice.
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