When it comes to Filipino Food Recipes, I am not easily captivated by dishes with coconut ingredients. But Laing (Taro Leaves) Recipe just hooked me to the bone.
Its smooth texture and delicate taste is a concoction of Coconut milk, Taro Leaves (dahon ng gabi), alamang (shrimp paste) and chili. This is a perfect side dish or main dish that one can prepare simply.
A delectable “Laing” Recipe is equally famous with “Bicol Express” which also a specialty dish from Bicol Region (in Philippines) and is well loved by many.
Today, I tried my hand at cooking this dish. I am glad I’ve found a pack of Taro Leaves in one of the grocery stores here in UAE. It used to be very difficult getting Filipino products here but now you can pick them at Lulu Hypermarket, Choitram, Al Falah and CitiPlaza.
Here's my first attempt “Laing Recipe”... mouth-watering dish that you should try too!
Cooking Time: 30 minutes
4 oz Laing (Dahon ng gabi)Taro Leaves
3/4 cup powdered Coconut Cream (diluted in 1/8 cup water)
2 tbsp. alamang (shrimp paste)
1/4 cup porkloin, sliced into small pieces
1 onion sliced
1/4 tbsp. ginger
1/4 tbsp. garlic
1/2 tbsp. fish sauce
1 pc Bird's eye chili (siling labuyo)
1 tbsp. oil
In a heavy saucepan, saute garlic, onion, ginger, alamang and porkloin . Stir for a while and add Coconut Cream. Put Taro Leaves and season with salt and fish sauce (you can add vetsin and a little pepper if you like). Add siling labuyo. Let it simmer until almost dry but oily. Serve hot with rice.