Laing

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat cooking oil in a large pot or deep pan over medium heat.

   Ca. 1 min.

2. 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.

   Ca. 7 min.

   Kokkens note: This step is optional but adds a lot of flavor to the dish.

3. 3

   Add onion, garlic, and ginger to the pot and sauté until fragrant and softened, about 3-5 minutes.

   Ca. 5 min.

   Kokkens note: Do not burn the garlic.

4. 4

   Stir in the shrimp paste and green chili, cooking for another minute to allow the flavors to meld.

   Ca. 1 min.

   Kokkens note: Adjust chili amount to your preferred spice level.

5. 5

   Pour in the coconut milk and bring it to a gentle simmer. Do not boil vigorously.

   Ca. 3 min.

   Kokkens note: Maintain a low simmer to prevent the coconut milk from curdling.

6. 6

   Carefully add the crumbled dried taro leaves to the simmering coconut milk. Do not stir immediately.

   Ca. 1 min.

   Kokkens note: Let the leaves soften in the liquid for a few minutes before stirring to avoid breaking them too much.

7. 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.

   Ca. 30 min.

   Kokkens note: Ensure the heat is low to prevent scorching the bottom.

8. 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.

   Ca. 10 min.

   Kokkens note: The coconut cream adds richness and helps to thicken the sauce.

9. 9

   Return the cooked pork belly (if used) to the pot and mix well.

10. 10

    Serve hot with steamed rice.