Saturday, May 10, 2008

Recipe: Taro Leaves in Coconut Milk (Laing)

Since I am a Bicolana (a lady from Bicol, Philippines) this kind of food is what I love most! Gata (Coconut milk) is one of the core ingredients in Bicol Cuisine also, Sili (Chili) just like Malaysian Cuisine, only that we don't cook with curry. Today am going to cook Laing! Yeeha!!

Want some?

Note: Prepare the taro leaves one day ahead prior to cooking this recipe

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Taro (Gabi) Leaves in Coconut Milk

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  • 30 -50 Taro (Gabi) Leaves
  • 1/2 Kilo Meat diced
  • 4 Cloves Garlic, finely minced
  • 2 tbsp. finely minced ginger
  • 8 Green Pepper or Chili , minced
  • 1 tsp MSG
  • 2 large onions, chopped
  • 4 Cups Full Cream Coconut Milk
  • salt to taste

Shred Taro Leaves leaves into small pieces and dry in the sun. Set aside 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day or more, until wilted.

Mix together shredded leaves 2 cups of coconut milk, pork, onion, pepper, ginger, garlic and season with salt and MSG.

In each whole Taro (Gabi) leaf, wrap 3-4 tablespoon of mixture. Form into a square and wrap tightly. Tie with a thin string.

Arrange the wrapped taro leaves in a cooking pot and pour over the 1 cup of coconut milk and add 1 cup of water and salt to taste.

Bring to a boil. Then, arrange wrapped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.

Don't cover the pot after this

Add the last cup of coconut milk simmer until the cream thickens and oil comes out of the cream

Let it cool for 10 minutes

Serve and enjoy!
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