Side DishMain Course

Laing

Name: Laing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 racions
Cuisine: filipino
Ingredients: 100 g dried taro leaves crumbled; 400 ml coconut milk full-fat; 200 ml coconut cream; 1 cs shrimp paste; 2 u ginger peeled and sliced; 4 gra garlic minced; 1 u yellow onion chopped; 2 u green chili sliced; 100 g pork belly diced (opcional); 1 cs cooking oil; 0,5 ct salt; 0,25 ct black pepper ground

Laing is a classic Filipino dish featuring taro leaves cooked in a rich and spicy coconut milk gravy. It's often enjoyed as a flavorful side dish with steamed rice or as a main course.

Una recepta original de Forkin

Temps total: 1 h 5 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir crustacis. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

100 gdried taro leaves, crumbled
400 mlcoconut milk, full-fat
200 mlcoconut cream
1 csshrimp paste
2 uginger, peeled and sliced
4 gragarlic, minced
1 uyellow onion, chopped
2 ugreen chili, sliced
100 gpork belly, diced(opcional)
1 cscooking oil
0,5 ctsalt
0,25 ctblack pepper, ground

Estris

large pot · cutting board · knife

Elaboració

Pas a pas

1
Heat cooking oil in a large pot or deep pan over medium heat.
Uns 1 min
2
If using, add pork belly to the pot and cook until browned and crispy, about 5-7 minutes. Remove pork belly and set aside, leaving the rendered fat in the pot.
Uns 7 min
Nota de cuina: This step is optional but adds a lot of flavor to the dish.
3
Add onion, garlic, and ginger to the pot and sauté until fragrant and softened, about 3-5 minutes.
Uns 5 min
Nota de cuina: Do not burn the garlic.
4
Stir in the shrimp paste and green chili, cooking for another minute to allow the flavors to meld.
Uns 1 min
Nota de cuina: Adjust chili amount to your preferred spice level.
5
Pour in the coconut milk and bring it to a gentle simmer. Do not boil vigorously.
Uns 3 min
Nota de cuina: Maintain a low simmer to prevent the coconut milk from curdling.
6
Carefully add the crumbled dried taro leaves to the simmering coconut milk. Do not stir immediately.
Uns 1 min
Nota de cuina: Let the leaves soften in the liquid for a few minutes before stirring to avoid breaking them too much.
7
Cover the pot and simmer on low heat for 30 minutes, or until the taro leaves are tender and have absorbed much of the liquid. Stir occasionally and gently after the first 10 minutes.
Uns 30 min
Nota de cuina: Ensure the heat is low to prevent scorching the bottom.
8
Stir in the coconut cream, salt, and black pepper. Continue to simmer for another 5-10 minutes, or until the sauce has thickened to your desired consistency.
Uns 10 min
Nota de cuina: The coconut cream adds richness and helps to thicken the sauce.
9
Return the cooked pork belly (if used) to the pot and mix well.
10
Serve hot with steamed rice.

Conservació

Com conservar-ho

Store leftover laing in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to loosen the consistency, or microwave until warmed through.