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Monday, September 27, 2010


I only learned to appreciate laing last year and today I am sharing my own recipe version.

Laing is not a Caviteñean dish but a popular spicy dish in Bicol province. Rich and creamy, it's made from dried taro or gabi leaves and coconut milk.

1 pack dried taro leaves (about 6 cups)
2 cans coconut milk, (fresh or canned)
4-5 cups water
1 small pack hibe(dried shrimps)
3 cloves of garlic, minced (optional)
1 medium onion, chopped
1 tsp salt
1 thumbsize ginger, cut in strips
1 chicken bouillon cube (instead of the normal bagoong)
dash of sugar
red or green chilis or chili pepper flakes

Add taro leaves in a large pot and the rest of the ingredients.
Simmer for 15 - 20 minutes, stirring from time to time.
Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.
Serve with rice.

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