How To Cook A Delectable Laing Recipe

Laing, originally a Filipino recipe from southern part of Philippines known as Bicol region. Bicol known for their natural scenery that attracts tourist locally and internationally. One of the most popular tourist in Bicol is Mayon Volcano. An active volcano in the Philippines known for its perfect cone shape.

But Bicol is not only known for its scenery, they are popular with their unique culinary cuisine. Bicol region are known for preparing hot and spicy recipe, they usually add coconut cream for additional flavoring for their food. Personally, Laing is one of my favorite food and my kids start loving Laing too. Laing is a simple recipe and the ingredient that are usually used is very common not only on Bicol but in manila as well. Laing is so affordable that majority of Filipino prepare this recipe for affordability. For me Laing is so delicious and I love it so much as I want to share this recipe for you to find how delicious it is. But as a warning, there are some people that are not use for eating food with coconut cream, it might cause for some diarrhea and abdominal pain. Anyway. For those people who want to try a delectable Filipino regional recipe, here is how I cook Laing.

Ingredient for Cooking:

Taro leaves with stalk (cut 1 inch length), 2-3 bundle (remove outer fibrous stalk skin and shred leaves)
2 cup of coconut milk (gata)
2 cup of coconut cream (kakang gata)
3-4 thumb sixe ginger, peeled and crushed
2-3 tbsp minced garlic
2-3 tbsp cooking oil
200 gram of Liempo meat
100 gram labahita dry fish or dried dilis
Vetsin
Salt to taste
3-4 siling labuyo (red hot chilli), sliced (optional)
Laing Procedure for Cooking:

In a deep pan, heat oil then add garlic until it turn into golden brown, add onion and stir fry by a minute, then add ginger. Add labahita and sautee for 1 minute, then add siling labuyo (optional). Add gata in a medium fire, while stirring occasionally. Upon boiling. Add shredded taro leaves and stalk and bring to boil, upon boiling put in a little fire while stirring from time to time. Let the sauce dry, then add coconut cream (kakang gata) and again bring to boil and simmer until the broth almost dry, add salt depending on your taste then add add vetsin to increase and balance the flavor. Served Laing (locally known in Bicol as Pinangat) while it is hot, served with hot steamy rice. Bicol express and Kinunot is another Bicol recipe that are worth trying for, enjoy.


CATEGORIES : Chef and Recipes/ AUTHOR : funandtravel

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