Laing

(photo:credit to owner)

Ingredients

Taro leaves – shredded from its veins
Taro stem – cleanly cut
Coconut milk (first and second extraction )
Pork belly (fats)
Chili (long green)
Garlic
Onion
Ginger
Salt and pepper to taste

Cooking Instructions

1. In a large pot, put together pork belly fat, dried fish, garlic, onion, ginger, coconut milk (second extraction). Add the taro stems.

2. Simmer in low heat until taro stems becomes soft and the water evaporates.
Add the taro leaves.

3. Add in the coconut milk (first extraction). Simmer under low heat until liquid dries out.

4. Put the green long chili. Add salt and pepper to taste. Cook for another 3 minutes.
Then, it is ready to serve.

GABI LEAVES(DRIED)



(pic: ctto)


Ingredients

2 ounces dried gabi leaves
2 lemongrass stalks
1 tablespoon canola oil
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and minced
1 pound pork belly, diced
pepper to taste
1 tablespoon shrimp paste
4 cups coconut milk
8 Thai chili peppers, chopped
1 cup coconut cream
salt to taste


Cooking Procedure

1. Go through the dried leaves, and shred into pieces. discard.

2. Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. Using the back of a knife, pound ends of stalks to release flavor and then chop.

3. In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring occasionally, until softened and aromatic.

4. Add pork and cook until lightly browned. Season with pepper to taste. Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.

5. Add coconut milk and bring to a simmer. Add lemongrass and chili peppers.

6. Add gabi leaves and with the spoon, push down into the liquid until moistened. Do not stir for the first 15 to 20 minutes.

7/ Lower heat, cover, and cook for about 25 to 30 minutes or until pork is fully cooked and leaves have softened.

8/ Add coconut cream and continue to cook for about 10 to 15 minutes or mixture is almost dry and begins to render fat. Season with salt to taste.