Laing Bicol Original
Ingredients
Step 1
In a large pan, pour-in the 5 cups thin coconut milk, onion, garlic, ginger, pork, shrimps paste, and lemon grass (tied tightly). Cook in medium heat then constantly stir and bring to a boil.
Step 2
Add the dried taro leaves then don't stir and let it simmer for 15 minutes. Notice taro leaves start to submerge into the boiling mixture. Make sure that all taro leaves are submerge by pushing them down. Simmer for another 5 minutes.
Step 3
Carefully stir to make sure all ingredients are properly mixed and to also avoid burning. Simmer for another 10 minutes. Occasionally stir to make sure the coconut milk is evenly mixed until very little coconut milk is left and the taro leaves are soft.
Step 4
Add evenly the thick coconut milk and the chopped red chili pieces then let it simmer for 5 minutes. Carefully stir the bottom to avoid burning. Add the chopped large chili pieces stir then simmer for 2 minutes. Then serve. Enjoy! Note: The 1 cup thick coconut milk can be boiled separately then poured upon serving.
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Ingredients
- 1 pack dried taro leaves
- ½ lb. pork (cut into thin strips)
- ½ cup shrimps paste (balaw in Bicol)
- 2 medium onions (chopped)
- 1 medium garlic (minced)
- ¼ cup ginger (minced)
- 3-4 stalks lemon grass (use the white portions only then smashed and tightly tied)
- 6 cups thin coconut milk
- 1 cup thick coconut milk
- 3 pieces minced red chili (siling labuyo)
- 5 pieces large chilis (chopped, seeds can be removed)
Step 1
In a large pan, pour-in the 5 cups thin coconut milk, onion, garlic, ginger, pork, shrimps paste, and lemon grass (tied tightly). Cook in medium heat then constantly stir and bring to a boil.
Step 2
Add the dried taro leaves then don't stir and let it simmer for 15 minutes. Notice taro leaves start to submerge into the boiling mixture. Make sure that all taro leaves are submerge by pushing them down. Simmer for another 5 minutes.
Step 3
Carefully stir to make sure all ingredients are properly mixed and to also avoid burning. Simmer for another 10 minutes. Occasionally stir to make sure the coconut milk is evenly mixed until very little coconut milk is left and the taro leaves are soft.
Step 4
Add evenly the thick coconut milk and the chopped red chili pieces then let it simmer for 5 minutes. Carefully stir the bottom to avoid burning. Add the chopped large chili pieces stir then simmer for 2 minutes. Then serve. Enjoy! Note: The 1 cup thick coconut milk can be boiled separately then poured upon serving.
Related
Lobster
Steam Carbs
Prawn
Kinunot na Pating
Ginataang Alimango