A friend’s son is celebrating his birthday and my friend requested that I cook laing for her. I feel privileged to cook for her. Why not? I feel important. More importantly, the son is my inaanak. My friend just gave birth three weeks ago and she badly needs my help. I also like it when friends express what they want from you without any hesitation. So here is her request.
2 cans of coconut milk
½ lb of pork
1 tbsp of finely chopped ginger
3 tbsp of alamang
2 cans of coconut milk
½ lb of pork
1 tbsp of finely chopped ginger
3 tbsp of alamang
chilies (depending on how hot you want your recipe to be)
3 pcs of taro root, cubed
2 lbs of fresh gabi stalk and leaves, stringed and cut in about 2 inches long
about 100 gms of flaked tinapa
In a pan, render the creamiest portion of the coconut milk (about half of the can) into near oil like consistency. With that, sauté the pork, ginger and the alamang for about 2 minutes. Add the taro root and cook for about 10 minutes adding the remainder of the coconut milk ½ can at a time.
3 pcs of taro root, cubed
2 lbs of fresh gabi stalk and leaves, stringed and cut in about 2 inches long
about 100 gms of flaked tinapa
In a pan, render the creamiest portion of the coconut milk (about half of the can) into near oil like consistency. With that, sauté the pork, ginger and the alamang for about 2 minutes. Add the taro root and cook for about 10 minutes adding the remainder of the coconut milk ½ can at a time.
Add the gabi stalk and leaves and cook on medium heat for about 15 minutes or longer. Add the flaked tinapa and cook for another 2 minutes. The flavour improves when left in the fridge overnight.
11 comments:
This is one of my favorites especially those which are made very hot (lots of chili).
I have been thinking about making this ever since Drstel told me you can make it with collard greens! I think I will be giving your recipe a try soon. Like Santi, I like it spicy too. I guess I'll just be cooking this for me again :)
Saan ka kumuha ng gabi (concepcion) ?? Meron ba niyan sa Chinese groceries?
I really want to try this because of the taro in the recipe, usually it's just leaves and stalks. We don't have gabi leaves either! will have to make do with collard greens. teynks for sharing your recipe!
I think gabi is available in most Asian stores there. Yun nga lang...medyo mahal...dollars kasi. Dito mura lang yan. Me P20 ka, baka sobra pa.
This is a good recipe, Ting-Aling. I'll give this a try this coming weekend. =)
Santi, My Uncle is a Bicolano so this will be mild for him. Oh, he really wants it ear-steaming hot!
JMom and Drstel, collard greens? I'll give it a try.
Celia, I bought it from a Filipino store. You see most of our Filipino supplies come from either Hawaii or Stockton Calif. according to the store owner. Before the Filipino store came into existence though, we used to buy everything from a Vietnamese store half an hour away from us.
Doc, 'didn't know you cook too? Give it a try then.
uy aling ting, kakaiba ito ah, may touch of tinapa! ang sarap!
dito rin bihira ang gabi miski sa chinese stores kaya bihira rin kami makapag-sinigang.
One of my favorites din to. I once tried cooking it when I was in PI, but it turned out very dry, siguro kulang yung sabaw ko. Wala kasing proportions eh. Hula lang.
Drstel, abangan ko recipe mo with collard greens. Bale that will use fresh? Meaning, less chances for me to end up with dry laing...hay salamat!
Ohhhh... I wish I could make this... I dont have the ingredients here!!! It's 1 of my favorites.. Laing is not famous in Visayas region but I first tasted it in abu dhabi made by a friend, mmmmm I miss LAING....
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