I never got to appreciate laing until I came here to Manila and got exposed to all sorts of food from the various regions of the Philippines. Dishes cooked with coconut milk is my all time favorite dish. No wonder, laing then became one of my favorite dishes. I loved the hotness and the coconut milk mixture. I am sure you will too.
15-20 pieces wilted taro leaves (some markets already provide dried taro leaves)
2 coconuts, grated (Prepare Coconut milk)
1/4 kilo dried fish meat (bones removed)
1 large onion, diced
1 ginger, thumb sized
8 cloves garlic, minced
6 to 8 pieces cayenne peppers
1 Tablespoons Fermented shrimps ( Bagoong Alamang)
Salt to taste
tanglad or Lemon Grass
1. Tear leaves to pieces leaving about 6 large ones for wrapping. Set Aside.
2. Extract coconut cream from grated coconut with 1 cup water. Set Aside. (if you don’t have coconut, just use the ready made pack which is equivalent to 2 coconuts)
3. Get a second extraction with 2 cups water. Place half of the second extraction in a bowl and mix in the shredded leaves, dried fish meat, onion, ginger, garlic, peppers, fermented shrimps and seasoning.
Set aside the other cup of second extraction for step 5.
4. Wrap 3 tablespoons of the mixture (prepared in number 3) with the a spoonful thick cream (prepared in number 2) in each whole taro leaf. Pack tightly forming a square shape. Tie with a string or lemon grass. Do the same with the remaining mixture, the thick coconut cream and leaves. Set Aside
5. Pour second extraction (prepread in number 3) in a large pan and bring to a boil. Arrange wrapped mixture in a layer of boiling cream.
6. Simmer until liquid is reduced to one half. Pour in the remaining thick cream.
7. Cook until cream thickens and oil comes out.