As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
What Is Laing?
Laing is a dish from the Bicol region of the Philippines. It's a bit like Western-style creamed spinach, except it's made from dried taro leaves (gabi in Tagalog, pronounced "gabby"). Yes, this is the same plant used by Hawaiians to make poi, which is made using the root of the taro.
Laing is simmered in coconut milk (gata in Tagalog) and is usually cooked with pork and/or shrimp. But this recipe is the vegetarian version so we omitted the meat. Since the people in the Bicol region like spicy foods, this dish traditionally contains chili peppers.
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- 3 ounces dried gabi or taro leaves, available at Asian stores
- 6 cloves garlic, chopped
- 1 onion, sliced
- 6 cups canned coconut milk
- 1 chili pepper, sliced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Heat the oil in a pot over medium heat and saute the garlic and onions for 2 to 3 minutes.
- Add 4 cups of coconut milk to the pot and bring to a boil.
- Reduce heat and add the dried taro leaves. Simmer for 20 minutes. Do not stir.
- Add the remaining coconut milk and the chili peppers and stir. Simmer for an additional 20 minutes, or until the leaves are tender.
- Season with salt and pepper to taste.
- Spiciness: Omit the chili peppers for a non-spicy dish.
- Meat option: Add your favorite meat, such as pork or shrimp.
- Fermented shrimp paste: For an authentic Filipino flavor, add fermented shrimp paste (available at Asian stores) to the coconut milk.
- Ginger: Add sliced ginger while sauteeing the garlic and onions if desired.