1 hr 30 mins
Pinaygourmet #345142's Note:
Laing is the quintessential Bicolano dish, fiery hot and absolutely delicious though it can an acquired taste to the Western palate. This is one of my favourite Filipino comfort food. My Dad makes the most awesome version I should say. I am modifying it to suit the availability of ingredients. Be sure to use thick coconut milk, the light version will not work at all. Cooking time is about an hour and a half.
My Private Note
Units: US | Metric
- 150 g dried taro root, leaves washed (we use taro leaves, for some funny reason, Recipezaar insists with taro root)
- 4 cups thick coconut milk
- 1 onion
- 2 tablespoons crushed garlic
- 2 tablespoons chopped ginger
- 2 tablespoons vinegar
- 1 stalk lemongrass, tied in bundle
- 250 g smoked fish fillet, unboned
- 250 g pork, diced
- 250 g shrimp, deveined, skin and heads removed
- 2 cups additional coconut milk
- 2 tablespoons chili (siling labuyo or jalapeno)
- 1Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.
- 2Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well.
- 3Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.
- 4When the mixture has thickened, add the taro leaves.
- 5Stir occasionally over medium heat.
- 6When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling.
- 7Add vinegar.
- 8Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.
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Nutritional Facts for Laing - Taro Leaves in Coconut Milk
Serving Size: 1 (311 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 601.4
- Calories from Fat 390
- Total Fat 43.3 g
- Saturated Fat 36.2 g
- Cholesterol 100.1 mg
- Sodium 584.7 mg
- Total Carbohydrate 27.0 g
- Dietary Fiber 6.2 g
- Sugars 14.4 g
- Protein 30.8 g
The following items or measurements are not included: