Laing

下ごしらえ

材料

作り方

手順

1. 1

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

   約1 分

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.

   約7 分

   調理のヒント： 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.

   約5 分

   調理のヒント： 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.

   約1 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約1 分

   調理のヒント： 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.

   約30 分

   調理のヒント： 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.

   約10 分

   調理のヒント： 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.