Recipe: Laing
August 26, 2015
My friend Rhona came over for lunch and I wanted to cook for her. I asked her what dish is her favourite and she mentioned Laing. So I searched for a recipe online and prayed that my dish would come out right.
It took me quite a while in the grocery to look for gabi leaves. However, as soon as I was about to give up, I decided to just ask the salesmen that I was looking for laing leaves. There and behold, I got a big bag of dried gabi leaves. Earlier, I saw in the television that we can grow our own laing plant. However, there is a need to leave them under the sun for 2 days. Considering the unpredictable weather in the Philippines, I think it would be best to just buy in the supermarket. Less hassle and for sure, they are the right gabi leaves for laing 😛
Luckily, my laing dish is a success! So here I am sharing the recipe that I used 😀
- 1 tablespoon olive oil
- 1 onion, diced
- 5 cloves garlic, minced
- 1 thumb ginger, minced
- 1/2 kilo pork belly, diced
- 1 tablespoon shrimp paste (I used Barrio Fiesta bagoong)
- 4 cups coconut milk
- 1 cup coconut cream
- 4 cups dried gabi leaves
- 7 thai chili peppers, chopped
- salt to taste
- In a wok, heat oil over medium heat.
- Add onions, garlic then ginger.
- Stir and cook until aromatic.
- Add pork and continue to cook until lightly brown.
- Add shrimp paste and cook for 3 minutes.
- Add coconut milk and bring to a simmer.
- Add gabi leaves.
- Combine all ingredients well.
- Add chili peppers.
- Cover the wok and cook for 30 minutes.
- Add coconut cream and cook for another 15 minutes.
- Once mixture is almost dry, remove from heat.
- Season with salt and serve.
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