Laing - Taro Leaves in Coconut Milk

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 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)
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DIRECTIONS

  • 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.
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