Laing Recipe (Bicol's Finest)
Ingredients
- ¼ cup Vegetable oil (or any preferred oil)
- 1 kg dried Taro leaves and stems
- 3 pcs dried surgeonfish (Daing na labahita)
- ¼ kilo shrimps or prawns, shelled
- 2 cups coconut cream, 1st extraction
- 3 cups coconut milk, 2nd extraction
- ½ kilo pork, diced
- ¼ cup shrimp bagoong (Bagoong na alamang)
- 5 cloves garlic, minced
- 2 red onions, chopped
- 2 tablespoons ginger, crushed
- 5 red hot chilies or siling labuyo, sliced or whole
- 3 pcs buko juice
Instructions
- In a pan, heat oil. Add pork belly and cook for about 8-10 minutes.
- Add ginger, garlic and onions and sauté until fragrant.
- Add shrimps, buko juice and coconut milk (1st extraction). Let it boil for 5-10 minutes.
- After boiling, continuously stir then add dried surgeon fish or labahita, and shrimp paste.
- Add whole red hot chilies or sliced depends on the preferred taste.
- Let it simmer for 2-3 minutes until creamy then add cruchy dried taro or gabi leaves.
- Slowly stir the dried taro leaves until it absorbs the coconut milk.
- Add the coconut milk (2nd extraction). Let it boil, stir and simmer for another 5-10 minutes.
- Share and enjoy!
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