Laing (Taro Leaves cooked in Coconut Milk)
From rodelbanares 16 years agoIngredients
- 0 to 40 gabi (taro) leaves shopping list
- 1/2 kilo pork belly diced shopping list
- 1/2 head garlic, finely minced shopping list
- 1/4 cup bagoong alamang (shrimp fry paste) shopping list
- ginger, chopped finely or if prefered, minced shopping list
- 6-8 minced siling pansigang shopping list
- 2 onions, chopped shopping list
- 2 coconuts, grated shopping list
- salt to taste shopping list
How to make it
- Shred the taro (gabi) leaves, set aside.
- milk the coconuts by putting the grated coconuts in a cheese cloth, add a cup of water and press until the milk comes out).
- Separate the 1st extracted coconut milk (kakang gata) from the 2nd.
- set coconut milk aside.
- In a pan, mix all remaining ingredients.
- Add in the shreded gabi leaves.
- Add in the 2nd extracted coconut milk.
- Bring all ingredients to a boil or until coconut milk thickens.
- Add in 1st extracted coconut milk and let simmer for another 4 minutes.
- Simmer for about 10 to 12 minutes.
- Serve hot.
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