Laing

One of the first few vegetables that I have learned to eat, I think. Laing. Laing is the leaves and stems of gabi, or taro, dried, then cooked in coconut milk. Like a lot of coconut-based food are from Bicol and this one is no different.

This will be the first time I made laing and I browsed through two recipes online, then just followed my gut feel, as always. And honestly, it turned out well! 🙂

Dried and wash taro leaves and stems
Dried and wash taro leaves and stems

Laing Recipe

1/3 cups of pork, sliced, or ground (you can also use dried fish)
2 onions, sliced
about 5 garlic cloves, minced
1/3 cup of grated ginger
10 sliced finger chilis
bagoong, about 1/4 cup to 1/2 cup (to taste)
fish sauce, as needed
3 to 5 cups of coconut milk
1 kilo of dried taro leaves and stems
about 4 to 8 pieces of gabi, peeled and diced

Saute the pork until almost cooked and fat is rendered. Add the onions, and garlic, let it get soft. Add the ginger and the chilis, and allow to soften as well. Add the bagoong (may vary in flavor and spice), and let it mix with everything. Add the coconut milk and let everything cook. It will just be quick. Taste and adjust seasoning as needed. Put all of the taro and gabi, and mix it a bit, ensuring everything is coated with coconut milk. Allow to cook for a good 40 minutes. This allows the scratchy feel of the leaves and stems to cook away. Serve with rice 🙂

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