User:Just once/sandbox

LAING Laing is one of Bicol’s trademark delicacy aside from the well-known Bicol Express. Its main ingredient is dried taro leaves or what we call “dahon ng gabi” mixed with coconut milk plus spices that made it truly from the heart of the Bicol region. Though this dish may not be for the vegetarian because of its pork and shrimp ingredients, still it is one health conscious food people can eat. It is easy to prepare and very practical.<>

known to many as laing, a favorite Bicolano dish made of gabi leaves cooked in coconut milk. Its bangot or sahog varies from crab meat, fish meat, or just plain balaw. Another staple food for our dinner is the ever dependable pinangat which we get from a lady who goes around the neighborhood carrying the pinangat in a rattan basket covered with banana leaves. It’s our own version of fast food on weekdays and has provided us with many impromptu meals over the years.<>

Laing is a vegetable dish made with dried taro (gabi) leaves, coconut milk, shrimp paste and chili peppers. It can be prepared meatless, with shrimp, dried fish or in this case, succulent pork belly strips. As raw gabi leaves are high in calcium oxalate, they can cause an “itchy” sensation in the mouth when eaten under cooked. In the Philippines, the leaves are dried out under the sun and then shredded into pieces before cooking to prevent this irritation. According to old-school wisdom, it’s also best not to stir the gabi leaves during the first 15 to 20 minutes they are added into the pot. How about you? How do you cook laing?

LAING PRINT PREP TIME 15 mins COOK TIME 1 hour TOTAL TIME 1 hour 15 mins Yield: 4 to 6 Servings INGREDIENTS 1 tablespoon oil 1 onion, peeled and sliced thinly 3 cloves garlic, peeled and minced 1 thumb-size ginger, peeled and minced 1 pound pork belly, diced 1 tablespoon shrimp paste 4 cups coconut milk 4 cups dried gabi leaves 6 to 7 Thai chili peppers, chopped 1 cup coconut cream INSTRUCTIONS

In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook, stirring occasionally, until limp and aromatic. Add pork and cook until lightly browned. Add shrimp paste and cook, stirring occasionally, for about 2 to 3 minutes. Add coconut milk and bring to a simmer. Add gabi leaves and with back of spoon, push down into the liquid until moistened. Add chili peppers. Lower heat, cover and cook for about 25 to 30 minutes or until leaves have softened. 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.<>