Laing Recipe (Taro Leaves)

Laing is a famous dish from Bicol region in the Philippines, basic ingredients are the taro (Gabi) leaves coconut milk, siling labuyo. One comment I heard is they say the spiciness of this chili variety is "suave" meaning not very spicy which I doubt. I know this type of chili, we have this planted in our backyard when I was young. Since  I am not a chili person, in my recipe I make it clear to be optional because my 12-year-old daughter loves this dish just don't add the chili. I use a chili sauce to get closer to its original taste. The fresh taro leaves are best to use which we can find in the Philippines with the real (gata) coconut milk but abroad, we usually find taro leaves dried, packed and weighed in grams. Coconut milk is in boxes (powdered) other ingredients are available in the supermarkets and groceries so variations are common in this recipe just to get the replica of the real Laing. 

Taro leaves
https://en.wikipedia.org

Taro leaves are commonly called Dahon ng Gabi in the Philippines. It is widely available throughout the country. It grows in swamp areas as well as on dry land. It has high in fiber content, vitamin E, potassium, manganese and vitamin B6. Low in cholesterol, carbohydrates, sodium and saturated fats. Laing is the famous dish that uses the taro leaves, which is this recipe is all about. 

The root which can be a good substitute for rice and mostly used like potatoes in a stew is used in a dish called sinigang that makes the soup starchy and gives the sinigang its delicious and unique taste. So we use dried taro leaves in this Laing dish, the fresh leaves are tedious to prepare and you have to fully understand how to handle the leaves to get rid of its toxin. 

Ingredients:

250 gms taro leaves

2 cups kakang gata or coconut puree

 chilli (optional)

3 cloves garlic minced

Regular size onion

Regular size ginger, minced

3 tablespoons oil

2 cups water

2 pieces crabs

1/2 kilo shrimp

salt to taste

Image credit:http\yummysupper.blogspot.com
Coconut Puree

Method of cooking:

• Saute in hot oil the garlic, onion and minced ginger, until flavor comes out.
• Add washed and drained taro leaves.
• Add 1 to 2 cups of water, let it boil until taro is tender, about 15 to 20 minutes (taro absorbs water).
• Add the crabs, remove the hard shell first and cut in half, add shrimps until cooked.
• Add coconut milk and let simmer for at least 5 to 10 minutes until taro leaves are soaked with flavor and water has decreased.
• Add salt to taste and your Laing dish is ready. 
• Enjoy your Laing with fried fish and white steamed rice.

Loaf Bread

I love cooking and baking, I love to be in the kitchen. The result is so rewarding. I've wondered why do I bake bread? when there's a lot of bakeries with definitely good bread to choose from and without hassle. We consume a lot of bread by the way. We eat bread for breakfast, we pack sandwiches for school and work. We have bread for lunch and dinner basically this is our staple food aside from rice. Over time, I've learned the science of bread making. 
I've done and baked so much bread already. I know when the dough has been kneaded enough or not. 

My perfect loaf

I am proud to say I'm a baker now! This success means a lot to me. This is not one time try and Bam! Successful... I've had lots of failures in the past. I'm happy though that with my limited time at home I was able to learn many things not to mention the dishes I've washed, pans cleaned and ingredients wasted in the bins. 

When I step in the kitchen, with a recipe on hand, I want to come up with something, a baked bread or cake. If I realize that the ingredients are incomplete I would look for a substitute that's how my passion began in baking.


Let's get started.

Image credit:www.meijer.com
9x5

Yields 2 loaves

2 teaspoons yeast

2 cups warm milk1 teaspoon sugar

6 to 6 1/2 cups of bread flour

1/2 oil or butter

3/4 cup sugar

1/4 teaspoon salt

Method: 

• Foam the yeast in a mixing bowl by combining three ingredients, milk, yeast and sugar for 3 to 5 minutes. 
• Add in the flour, sugar, oil, and salt. 
• Mix and knead by hand or with an electric mixer. 
• Remove and form a ball, oil the mixing bowl, coat top, and bottom. 
• Cover bowl with cling film, let rise until double in volume for 1 to 2 hours.

• Punch down to remove air or fold it 3 times to rest. 
• Cover loosely and let rise for 30 to 40 minutes. 
• Divide dough in 2 equal parts. 
• Form each piece like a log that will fit into the loaf pan.

• Place in lightly greased loaf pan. 
• Cover with damp cheesecloth or cling film and proof for the last time for 45 minutes to 1 hour. 
• Bake at 350 degrees F for 40 minutes. 
• Baked bread should have a hollow sound when tapped. Enjoy...

Nicely done

Cinnamon Roll

Cinnamon Roll

My cinnamon roll in a box

This cinnamon roll is just what I imagined having , I love the flavors combined, the melted sugar or the sugar glaze, the flavor and scent of the cinnamon and the softness of the bread. 

When alone at home with Todd and Brave as my barking companions, Beryl's at school and dad's at work, it is the best time to bake. 

Bread needs at least five hours to complete from foaming the yeast to kneading and to rising which really requires plenty of time. It is recommended however not to rush the process of making bread. 

So when I'm relaxed and in days off I'd like to bake bread, just set the timer and do other things is the way to do this recipe.

Being able to do the things I love doing, is making my life so colorful, fun and exciting.

Ingredients:

2 teaspoons yeast

1 1/2 cups warm milk to 2 cups if eggs are omitted

1 teaspoons sugar

3/4 cup butter 

1 cup sugar

1 teaspoons salt

2 eggs

6 to 6 1/2 cups bread flour

Filling:

3/4 cup melted butter at room temperature 

3/4 cup brown sugar

3 tablespoons cinnamon powder

1/2 cup raisins

3/4 cup walnuts or pecan

Method:

• Add yeast to warm milk with 1 teaspoon sugar, wait till it foams.
• Add flour with the rest of the ingredients.
• Knead by hand for 10 to 15 minutes or by machine by 5 to 7 minutes.
• Oil or butter the mixing bowl and coat top and bottom of dough, cover with cheese cloth or cling film.
• Let rise for 2 hours.
• Punch down and fold several times.
• Cover loosely and let rest for 30 to 40 minutes.
• Prepare filling, mix everything and set aside.
• Punch down again and roll out rectangular shape 24x15.

• Ready now to spread filling.

• Roll like a log and tuck in edges.

• Cut 12 pieces.
• Arranged in lined 9x13 square pan.

Final proofing 

• Let proof for 1 hour.
• Bake at 340 degrees F for 20 to 30 minutes.

Glaze:

1 cup powdered sugar

2 tablespoons of slightly warm water or milk

For the glaze:

• Mix sugar, water or milk.
• Thicken if desired with additional sugar or thin with extra liquid
• Drizzle on cooled cinnamon roll

Enjoy this fabulous recipe.

Ciao!