Prep 30 mins
Cook 1 hr 30 mins
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.
- 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)
- Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.
- Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well.
- Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.
- When the mixture has thickened, add the taro leaves.
- Stir occasionally over medium heat.
- When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling.
- Add vinegar.
- Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.