Aispinay

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 ========================= Taro (Gabi) Leaves in Coconut Milk ========================= 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) lea...

Adobo it is a common and popular dish in any parts of the Philippines. Considered as national dish, it is typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black pepper. Every household in every region in the Philippines has their own variant of cooking adobo, for instance Chinese origins adds star anise and some tofu, other’s uses milk for added taste, other’s uses some sugar that suits their distinguished taste. Whatever preparation they may use, still Adobo is primary a favorite dishes for every Filipino. Here is one of the recipes: ADOBO 500 grams of pork/chicken (or combination of both) cut into bite-sized cubes 1/2 cup vinegar 1 head garlic, chopped 2 pcs. Bay leaves 1/3-cup soy sauce 1-cup water 1-teaspoon peppercorn With a little oil of your choice brown pork in a heavy skillet, Add vinegar, soy sauce, garlic, bay leaves, peppercorn and water. Bring to a boil, and simmer for 20 minutes. When t...