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.