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Posts Tagged ‘Filipino dish’


Our taro plants are blooming well. They  have large and healthy leaves. Yesterday, I gathered two young shoots of the leaves and made them into a tasty laing.  Laing  is cooked in  coconut cream. I added a few shrimps for flavor.

I added three pieces of sliced seed hot pepper for that kick.  Yummy 🙂

 

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We had this for dinner tonight paired with crispy fried Samaral fish. It was so yummy but the dish required more rice. I occasionally cook Laing  when we have gathered enough taro leaves to dry in the sun. Hubby prefers to have them harvested from our garden and since it does take a while for the leaves to reach the size ideal for drying, it always takes a while before we’re able to serve it on the table.

Laing is a typical Filipino dish mixed with coconut cream (gata) and lots of jalapeno peppers (the hotter, the better). Here are the ingredients of a basic Laing dish.

  • 20 to 25 pcs. gabi or taro leaves, dried and shredded
  • 1/4 kilo pork, diced or ground
  • minced garlic
  • one big red onion, chopped
  • one heaping spoon of diced ginger
  • 5 or 6 pcs. Jalapeno peppers, sliced
  • 3 cups coconut cream, reserve one cup until the last-minute of cooking
  • salt and pepper to taste
  • 2 cups of water

Some still saute it on a frying pan, what I usually do is have the ingredients (except the taro leaves)  boiled in the coconut cream and let it simmer for around fifteen minutes. Then add the taro leaves until cooked. Add the last cup of coconut cream last and bring to a boil.  I substituted shrimps which tasted better than ground pork.

Try it, it’s really yummy!

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