Laing (Taro Leaves in Coconut Milk)
Laing (Taro Leaves in Coconut Milk)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, laing (taro leaves in coconut milk). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Laing (Taro Leaves in Coconut Milk) is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Laing (Taro Leaves in Coconut Milk) is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have laing (taro leaves in coconut milk) using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Laing (Taro Leaves in Coconut Milk):
  1. Make ready 2 ounces Dried Taro/Gabi Leaves
  2. Take 4 cups coconut milk
  3. Get 1 cup coconut cream
  4. Make ready 3 cloves garlic minced
  5. Make ready 1 onion diced
  6. Make ready 2 tablespoons bagoong/shrimp paste
  7. Make ready 1/2 ke pork cut thinly or cubes
  8. Prepare 1/2 cup hibe/dried shrimp
  9. Get 1 thumb-size ginger, peeled and minced
  10. Get 3 red chilis chopped (add more if you want)
  11. Prepare to taste Salt and pepper
  12. Prepare Cooking oil
Steps to make Laing (Taro Leaves in Coconut Milk):
  1. Heat pan and add oil. Saute garlic, onions and ginger until garlic is light golden brown and onions are translucent. Set aside.
  2. Using the same pan, season pork with a little bit of salt and pepper and cook for about 30 minutes or until brown and tender. Note: we will still add bagoong so do not add too much salt. Add back sauted garlic, onions and ginger, chilli, bagoong/shrimp paste and dried shrimp. Cook,for about 2-3 minutes.
  3. Add coconut milk bring to a boil on medium heat. Make sure to stir frequently to avoid it from burning.
  4. Add dried taro/gabi leaves and cook for 15-20 minutes without stirring to avoid getting itchy. Push down leaves to absorb coconut milk but do not stir until leaves have softened and turned a darker colour.
  5. Turn heat to low and cook for another 10-15 minutes, stirring every 5 minutes.
  6. Add coconut cream and let it simmer for an additional 10 minutes until dish is almost dry and most of the liquid has evaporated and begins to render fat. Add salt and pepper to taste. Remove from heat and serve with a side of steamed rice.

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