Laing is one of Bicol’s trademark delicacy aside from the well-known Bicol Express. It’s main ingredient is dried taro leaves or what we call “dahon ng gabi” mixed with coconut milk plus some spices that made it truly from the heart of the Bicol region. Though this dish may not be for the vegetarian, still it is one health conscious food people can eat. It is easy to prepare and very practical.
Ingredients:
- 50 g dried gabi leaves
- 1 cup of coconut cream (kakang gata)
- 2 cups of coconut milk (gata)
- 1 medium-sized red onion, chopped (approx 50g)
- 6 cloves garlic, minced (approx 20g)
- thumb-sized crushed ginger (20g)
- 1 cup shredded cooked fish
- chili (siling labuyo) , depends on individual's tolerance
- shrimp paste (alamang) or salt to taste
Procedure:
The secret of this dish is in the coconut milk and coconut milk extracted from grated meat from mature coconut. If you don't have coconut, you may replaced them with ready-made packs available at groceries.
- Boil coconut milk, onions, garlic, ginger, fish, chili over medium-heat fire while stirring constantly. Add each ingredients gradually in the order mentioned earlier.
- Add the dried gabi leaves and allow it to soak up the coconut milk.
- Simmer over low-heat fire until dry. Stir.
- Add coconut milk and allow it to simmer until oil comes out.
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