Laing or Taro Leaves in Cocomilk (Bicol's Pride)

<![CDATA[Bicolanos are known for the vegetable dish “laing”. There’s “something” in the way they cook the dish that makes it all the more appetizing, aside from the chili pepper of course. It isn’t “itchy”. Here’s the secret to this delicious and nutritious vegetable dish without the itch…take it from a laing expert. 🙂

Laing or Taro Leaves in Cocomilk (Bicol's Pride)
  • dried taro leaves or gabi
  • 3 big mature coconuts
  • 1 onion
  • 2 tbs crushed garlic
  • crushed ginger just enough for the recipe (Note: Too much ginger will make the dish bitter.)
  • 250gm pork, diced
  • 2 cups hot water
  • shrimp paste (bagoong)
  • chilli peppers as desired (siling labuyo)
  • salt to taste
  1. Have the coconuts grated.
  2. Using ½ cup of hot water, squeezed until the milk is well extracted.
  3. Strain the pulp out of the milk and set aside as the "kakang gata " or first squeezed cocomilk.
  4. In three ½ cups, use the remaining hot water and add it to the pulp.
  5. Repeat the process three times.
  6. Put all the squeezed milk in the pan or wok.
  7. Arrange all the ingredients on the pan except laing and the chili.
  8. Put the laing on top.
  9. Cover and bring to a boil. Do not stir until the taro leaves are cooked.
  10. Stirring the mixture will cause itching sensation on your tongue.
  11. When almost dry, add the kakang gata ,chili and salt to taste.
  12. Cook over low heat until coconut milk turned almost into oil.
  13. Serve hot or cold with rice.
Before placing the pan on fire, check if the cocomilk is enough for the taro leaves. Press the mixture (with laing on top) submerged on the cocomilk. The level of the cocomilk should be equal to the taro leaves and other ingredients.


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