Laing, Taro Leaves in Coconut Milk

Laing, Taro Leaves in Coconut Milk
Laing or Taro Leaves in Coconut Milk is another Bicol dish. This is a very popular dish along side the equally famous Bicol express or gulay na lada. Most of you would probably though that cooking laing is complicated. I am sharing to you a simple way of preparing this dish.

Laing, Taro Leaves in Coconut Milk Recipe


Here are some tips to remember, use only dried laing leaves if possible have it re-dried under the sun for a couple of hours before cooking, do not stir the laing in the first 10 to 20 minutes of cooking, use generous amount of coconut milk, while cooking stir carefully to avoid mashing the leaves.

Laing, Taro Leaves in Coconut Milk Dish

Here is the recipe of my Laing or Taro Leaves in Coconut Milk, enjoy

Ingredients:
Dried Taro Leaves

150 g. dried gabi leaves
200 g. pork, diced
150 g. medium size shrimp. shelled
2 cup coconut milk, kakang gata
5-6 cup coconut milk
1/2 head garlic, minced
5 pieces green sili
4-5 siling labuyo, chopped
coarsely ground pepper
salt

Cooking procedure:
Laing, Taro Leaves in Coconut Milk - Cooking Procedure

Quickly rinse dried gabi leave and drain. In a large casserole put the pork at the bottom, add the gabi leaves and on top put the shrimp, dried fish, garlic, green sili, siling labuyo and coarsely ground pepper. Pour in the coconut milk, bring to a boil and simmer for 25 to 30 minutes at low to medium heat. Don not stir for the first 20 minutes, using the ladle just press down the gabi leaves to prevent from mashing, When the gabi leaves are cooked and most of the liquid has evaporated add in the kakang gata and cook for another 3 to 5 minutes, season with salt to taste. serve with a lot of rice.

Comments

  1. AnonymousMay 29, 2008 at 12:38 AM

    wow! it looks so good! I too am cooking laing here in the UK and a lot of Pinoys love it! In fact, I have been asked to cook for some Christening lunch twice already.

    Since shrimps are quite expensive here, I use smoked mackerel fillets, which are very savoury. I will try to follow your advice about not stirring the dish within the first few minutes of cooking.

    thanks for posting!

    ReplyDelete
  2. AnonymousMarch 21, 2010 at 7:23 PM

    bro thank you sa mga recipe
    ask ko lang after ko re-dried huhugasan pa ba yung dahon ng gabi bago isalang.
    maraming salamat.

    ReplyDelete
  3. ut-manMarch 24, 2010 at 3:03 PM

    OO hinuhugasan ko rin para siguradong malinis.

    ReplyDelete
  4. AnonymousJune 29, 2010 at 5:30 PM

    sinubukan ko po gawin itong recipe kaya lang matabang po sa lasang gata ung ginawa ko. coconut milk powder po ang gamit ko instead of coconut milk and coconut cream in can. di ko po matantya kung gano kadami ung powder at water. any tips? please help. thanks a lot.

    ReplyDelete
  5. ut-manJune 29, 2010 at 8:51 PM

    Yong recipe nangailangan ito ng 2 cups pure coconut milk (kakang gata) at 6 cups na diluted. kong powder ang gagamitin mo at least 4 cups ang kailangan mo. diluted in 6 to 8 cups of water. reserve ka lang ng mga 2 cups para idagdag mo pag malapit ng maluto pang kulang ka pa sa gata pwede rin naman dadagan pa. Good luck

    ReplyDelete
  6. UnknownJuly 25, 2010 at 9:11 PM

    i cooked it perfect..super sarap talaga..thanks for sharing the recipe...:))

    ReplyDelete
  7. arleneMay 12, 2011 at 9:23 PM

    ask ko lang po kung bakit hindi nyo na ginamitan ng bagoong itong dish pero ung laing with dried fish meron pong bagoong?

    ReplyDelete
  8. ut-manMay 21, 2011 at 12:30 PM

    Hi Arlene, Pwede rin hindi na lagyan ng bagoong alamang lalo na kong pork at may hipon pa ang sahog, pan dagdag lasa kasi and alamang.

    ReplyDelete
  9. ArcieAugust 4, 2011 at 1:53 PM

    hi, i might try this on weekend, pero hindi na po ba iginigisa?

    thanks, arci

    ReplyDelete
  10. ut-manAugust 5, 2011 at 6:00 PM

    Hi Arci,
    Hindi na po kailangan, happy cooking.

    ReplyDelete
  11. AnonymousSeptember 16, 2011 at 3:46 PM

    sa list ng ingredients walang nakasulat na dried fish. gusto ko lang malaman kung gaano kadami at anong klaseng dried fish ang masarap ilagay?

    salamat :)

    Karen

    ReplyDelete
  12. ut-manSeptember 21, 2011 at 5:08 PM

    Hi Karen,
    Pwede po gumamit kahit anong claseng dried fish, yong qty ay depende na po sa gusto nyo huwag lang masyadong subra dahil aalat.

    ReplyDelete
  13. AnonymousDecember 9, 2011 at 11:06 AM

    makati po ba sa lalamunan ang taro leaves?

    pia

    ReplyDelete
  14. ut-manDecember 31, 2011 at 5:55 AM

    Hi Pia,
    Kaya po pinapatuyo muna ang dahoh ng taropara maalis yong chemical na sanhi ng kati.

    ReplyDelete
  15. UnknownJuly 29, 2012 at 5:34 AM

    Anyone knows where to buy gabi leaves dito sa Singapore?

    ReplyDelete
  16. UT-ManJuly 29, 2012 at 7:36 AM

    Dried taro or gabi leaves, Lucky Plaza

    ReplyDelete

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