Step-by-Step Guide to Prepare Quick Laing (Taro Leaves in Coconut Milk)

Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Speedy Laing (Taro Leaves in Coconut Milk). It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Laing (Taro Leaves in Coconut Milk), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Laing (Taro Leaves in Coconut Milk) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Laing (Taro Leaves in Coconut Milk) is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Laing (Taro Leaves in Coconut Milk) estimated approx 75 mins.

To get started with this recipe, we must first prepare a few ingredients. You can cook Laing (Taro Leaves in Coconut Milk) using 12 ingredients and 6 steps. Here is how you can achieve that.

A traditional Filipino delicacy with simple ingredients. Made of dried taro leaves, coconut milk, meat or seafood, chilli peppers, onions, garlic, and ginger.

Ingredients and spices that need to be Prepare to make Laing (Taro Leaves in Coconut Milk):

1. 2 ounces Dried Taro/Gabi Leaves
2. 4 cups coconut milk
3. 1 cup coconut cream
4. 3 cloves garlic minced
5. 1 onion diced
6. 2 tablespoons bagoong/shrimp paste
7. 1/2 ke pork cut thinly or cubes
8. 1/2 cup hibe/dried shrimp
9. 1 thumb-size ginger, peeled and minced
10. 3 red chilis chopped (add more if you want)
11. to taste Salt and pepper
12. Cooking oil

Steps to make to make Laing (Taro Leaves in Coconut Milk)

1. Heat pan and add oil. Saute garlic, onions and ginger until garlic is light golden brown and onions are translucent. Set aside.
2. Using the same pan, season pork with a little bit of salt and pepper and cook for about 30 minutes or until brown and tender. Note: we will still add bagoong so do not add too much salt. Add back sauted garlic, onions and ginger, chilli, bagoong/shrimp paste and dried shrimp. Cook,for about 2-3 minutes.
3. Add coconut milk bring to a boil on medium heat. Make sure to stir frequently to avoid it from burning.
4. Add dried taro/gabi leaves and cook for 15-20 minutes without stirring to avoid getting itchy. Push down leaves to absorb coconut milk but do not stir until leaves have softened and turned a darker colour.
5. Turn heat to low and cook for another 10-15 minutes, stirring every 5 minutes.
6. Add coconut cream and let it simmer for an additional 10 minutes until dish is almost dry and most of the liquid has evaporated and begins to render fat. Add salt and pepper to taste. Remove from heat and serve with a side of steamed rice.

While that is by no means the end all be all guide to cooking quick and easy lunches it is excellent food for thought. The hope is that will get your own creative juices flowing so you are able to prepare excellent lunches for your own family without needing to perform too horribly much heavy cooking at the approach.

So that's going to wrap it up for this special food How to Prepare Speedy Laing (Taro Leaves in Coconut Milk). Thanks so much for your time. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!