Laing is one of those dishes that I love but my mom never cooks. The first time I ate Laing was when our next door neighbor, Aling Leoning, [which also happens to be my mom’s good friend] gave us a bowl. It tasted good……with the right consistency of sauce,creamy and a little spicy. When my first craving for Laing came, I decided to try and buy at the local carinderia but it didn’t taste quite as good as Aling Leoning’s [Laing]. I know I just have to have her recipe for it, specially when they migrated to the US. She sent me the recipe thru e-mail.
The recipe must’ve been sitting in my e-mail for at least a month now before I had the urge to try it. peanutbutter♥loves Laing as well and these past few busy days I’ve only been buying meals for us,I know I have to serve him some good food.So here it is. This is also my way of thanking Aling Leoning for giving me the recipe…mwah.
Laing/ Taro Leaves cooked in Coconut Milk
Ingredients
- A bunch of Taro Leaves, washed and dried [♥you can also buy dried ones at the grocery]
- milk of three coconuts [♥ you can also used canned]
- ¼ ground pork
- 100g shrimp, washed and shelled
- 1 tbsp ginger, sliced
- 3 tbsp shrimp paste
- 1 tbsp sugar
- salt and pepper to taste
- bird’s eye chili [optional]
Instructions
- Wash taro leaves, slice into bite size pieces and dry it out for a few days.
- Pour half of the coconut milk and same amount of water in a deep pan or a wok.
- Mix in the sliced ginger,ground pork, shrimp and shrimp paste
- Simmer for 20 minutes.Then add taro leaves.
- Simmer until Taro Leaves are soft and wilted. If sauce dries out before the leaves are soft just add water.
- Add the rest fo the coconut milk just before it gets cooked.
- Stir in, sugar, salt and pepper to taste.
- If you want it spicy put slices of bird’s eye chili.
Believe me..This.Is.Soul food.
3 Responses
Hi there, my mouth is watering!! I was just wondering, what can I substitute for Taro leaves? Will spinach work?
I think so but you should use fresh instead of dried leaves.
I grow my own Taro here in Washington, DC. I’d love to try you recipes here!
Another green leafy vegetable i use similar to Taro leaves is the Collard greens.