Laing :)


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LAING

Thanks to Ate Jenny, our household help when I was in gradeschool who use to cook this for us. She’s a Bicolana, kaya super sarap! I don’t know what happened to me, ngayon ko lang inattempt iluto 🙂

INGREDIENTS:

Dried Taro (gabi) leaves

dapat dry na siya para hindi makati sa dila at lalamunan, if what you’ve got are fresh leaves, bilad niyo muna for 2 days, pero sa grocery may dried leaves na 😉

Coconut cream / kakang gata

yan yung pinaka unang milk na makukuha sa niyog, pagpiga. May canned coconut cream na din sa grocery

Coconut milk

yung mga susunod na milk galing sa niyog

Salt and pepper

Lots of minced garlic – 1 head ang ginamit ko

Lots of minced onion – 2 pcs for me

Lots of minced ginger – if you can’t take in ginger, i-julienne lang

1/4 kg pork belly, cut into cubes

2 pcs small dried labahita

Siling haba

Water

PROCEDURE:

In a pot, mix coconut cream, water, salt, pepper, onion, garlic, ginger and pork belly.

Bring to boil.

Add taro leaves.

Add coconut milk.

Turn down fire, mabilis masunog yung coconut cream and milk.

Place the labahita on top, and cover.

Once the fish is already ‘soft’, you can now flake it.

Do not mix the leaves.

I waited for 1 hour and 30 minutes until the oil from the coconut milk came out.

My last step is a secret 🙂

Serve with hot steamed rice.

* laing tastes better after 2-3 days, nanunuot na kasi yung lasa ng gata, PANGAT ba :p

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