What is Laing ?

Taro Leaves cooked in Coconut Milk!

Laing is a dish indigenous to the Bicol province. Rich and creamy, it's made from dried taro or gabi leaves and coconut milk. 

In the Philippines, we would buy fresh gabi leaves, separate the leaves from the stalks and dry the leaves under the sun for a couple of hours before we can use them.

Drying takes out the uncomfortable palate texture or kati the taro leaves give when you eat them.

The most practical and convenient way to go about this is to buy the packaged dried taro leaves. Available in Asian markets, they're ready to use and just reconstituted with the coconut milk during cooking.
YOUR SHOPPING LIST:

    * Dried Taro Leaves
    * Pork loin or shoulders
    * Coconut Milk
    * Long Chili Peppers

IN THE PANTRY:

    * Garlic
    * Onion
    * Salt
    * Ginger
    * Sauteed Shrimp Paste(Bagoong Alamang)
    * Cooking Oil

WHAT ARE THE NEEDED INGREDIENTS?

    * 4 cups Dried Taro Leaves
    * 1/2 pound Pork loin or shoulders, boiled and cut in strips
    * 2 cans Coconut Milk
    * 1 piece Long Chili Peppers, cut in strips
    * 3 cloves of Garlic, minced
    * 1 medium Onion, chopped
    * 1 teaspoon Salt
    * 1 thumbsize Ginger, cut in strips
    * 2 tablespoons Sauteed Shrimp Paste(Bagoong Alamang)
    * 1 tablespoon Cooking Oil for sauteing

PREPARATION TIME : 10 minutes

COOKING TIME : 20 minutes

1 Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2 minutes.

2 Add the rest of the ingredients and let it simmer for 15 - 20 minutes, stirring from time to time.

3 Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.

4 Serve with rice.

COOK'S TIPS

    * For those who don't like eating a chunk of ginger can just shred it instead of cutting in strips.
    * When buying coconut milk for cooking a savory dish, look for one with 0(zero) sugar content on its Nutrition label. You would not like the hint of sweetness for savory dishes.
    * You can use peeled shrimps with this dish if you want. Add them during the last couple minutes of cooking so it doesn't get rubbery and tough.

MY RATINGS:
I for once visited Bicol Region in the Philippines! They introduced to me this food and I like it.  It was my first time to eat but I heard this menu several times. For this I give a 92 score.. Exotic yet yummy!

source:

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Kangkong, also known as swamp cabbage, used to be referred to as a poor man's vegetable back home. That's because they are inexpensive and easily grown in swamplands. Unlike spinach, the leaves are quite fragile and easily bruised so it is not best to serve it as salad. The stalks are hollow and edible as well.

I specially like to prepare this dish with meat, like pork or fried fish cooked into the dish. I add a little tapioca starch in the end to make the sauce a little thick and not soup-like consistency.

INGREDIENTS:

    * 1 bunch Kangkong leaves, stalks cut in 2" length and leaves separated
    * 1/2 pound Pork Loin, pre-boiled and cubed
    * 1/2 can Canned Broth, Pork, Chicken or Vegetable
    * 4 cloves Garlic, minced
    * 1 medium Onion, chopped
    * 1/4 cup Soy Sauce
    * 1/4 cup Vinegar
    * 1/4 teaspoon Ground Black Pepper
    * 2 teaspoon Cornstarch or Tapioca Starch, dissolved in 1 tablespoon water
    * Cooking Oil for sauteing

PREPARATION TIME : 5 minutes

COOKING TIME : 15 minutes

Here's how to cook:

 
1 Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.
2 Add the soy sauce and vinegar and bring to a boil. Do not stir.
3 Add in the the Kangkong stalks and let it cook for a minute, then mix in the leaves.
4 Thicken the sauce with the starch dissolved in water and bring to a boil.
5 Serve with rice.

COOK'S TIPS

    * The starch for thickening the sauce is optional. It's up to you if you would rather have a thin sauce for this dish.
    * White vinegar is quite strong so do not stir it once added to the pan. Let it cook for a few minutes so the dish will not be too tangy.
    * If you have fried fish or pork leftovers from the day before, you can use them here as long as they're not seasoned with overpowering flavors.

MY RATINGS:

My Mother always cook this menu for us! Truly I love the taste... 98% is worth!

source: http://www.fastmail.fm

Ingredients of  Chicken Adobo in Coconut Milk:

• 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings. 
• 1/4 teaspoon salt
• 1/2 cup soysauce
• 1 cup white vinegar
• 1 1/2 head garlic (roughly chopped)
• 3 pcs. chili pepper 
• 1 cup coconut milk (first squeeze) 
• 2 tablespoons oil 
• 1/2 teaspoon peppercorn

Ingredients:

•  1/2 kilo pork meat cut in medium cubes
•  1/2 carrots cut into cubes
•  2 potatoes cut in cubes
•  2 tbsp. corntstarch (dissolved in 1/2 cup water)
•  1 tsp. ground black pepper
•  3 bay leaves(laurel)
•  salt to taste
•  1 bell pepper cut into cubes
•  1 cup tomato sauce
•  3 cloves garlic minced
•  1/4 onion diced
•  1 pork cubes(optional)
•  1 cup water

Chicken Binakol - Ingredients:

• 6 cloves garlic,crushed
• 1 medium size onion,sliced
• 6 1/2-inch slices ginger
• 3 tbsp oil
• 1 tbsp salt or patis and pepper to taste
• 1 2 lbs chicken,cut into 1-inch squares or chicken parts of your choice
• 6 cups chicken stock(made from chicken bones)
• 1 cup buko meat
• 2 whole pepper if you prefer your soup a bit spicy
• bunch of scallion
• tanglad

Ingredients of Squid Adobo:

• 1 Kilo squid
• 1/2 cup water
• 1 cup white vinegar
• 1 teaspoon peppercorn
• 1 pinch of salt 
• head garlic (roughly chopped)
• 1 medium onion (roughly chopped)
• 3 pieces tomatoes (diced)
• 1/2 tablespoon sugar (optional)
• 3 tablespoons oil

INGREDIENTS:

•1/4 kilo pork, sliced into small pieces
•1/4 kilo shrimps, shelled, deveined and halved

•1/4 kilo chicken liver and gizzard, sliced to small pieces
•1/4 kilo cauliflower, broken to bite size
•1/4 kilo string beans
•1/4 kilo snow peas (sitsaro)
•1/4 kilo cabbage, cut into squares
•2 stalks of leeks, cut into 2" long pieces
•3 stalks celery, cut into 2" long pieces
•5 cloves garlic, diced
•2 onions, diced
•1 carrot, sliced thinly
•1 piece red bell pepper, cut in strips
•1 piece green bell pepper. cut in strips
•2 tablespoons of cornstarch, dissolved in 1/4 cup of water
•2 cups chicken stock (broth)
•3 tablespoons of sesame oil
•3 tablespoons of patis (fish sauce)
•4 tablespoons of corn oil or vegetable oil
•Salt to taste

Igredients:
    * 1/2 k chicken cut up creamy-chicken-curry
    * 1/2 cup butter
    * 1 tsp curry powder
    * 1 tsp dried basil leaves
    * 1 8g MAGGI MAGIC SARAP
    * salt and pepper to taste
    * 1 tetrabrick 250ml NESTLE All Purpose Cream

Ingredients:

6 cloves garlic
Crushed 2 medium onion
Sliced 400 grams pork pigue
Cut into cubes 1 can (140 g) DEL MONTE Tomato Sauce
2 pieces Chili (long)
1/2 cup DEL MONTE Red Cane Vinegar
1-1/2 cups fresh pork blood, strained
1 medium sayote cut into cubes

Ingredients:

3/4 k chicken

1 Tbsp soy sauce

12 cloves garlic crushed and fried

1/2 cup oil MARINADE

6 cloves garlic, crushed

1/4 cup DEL MONTE Red Cane Vinegar

1 tsp iodized fine salt (or 1 Tbsp iodized rock salt)

1/2 tsp peppercorns, crushed reserved pineapple syrup

cut into serving portions

1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)