Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, laing (taro leaves in coconut milk). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Laing (Taro Leaves in Coconut Milk) is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Laing (Taro Leaves in Coconut Milk) is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have laing (taro leaves in coconut milk) using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Laing (Taro Leaves in Coconut Milk):

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

Instructions 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.

So that is going to wrap this up with this exceptional food laing (taro leaves in coconut milk) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!