Laing (Taro Leaves in Coconut Milk)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   If your dried taro leaves are not already shredded, gently tear them into smaller pieces.

   Ongeveer 5 min

   Tip van de kok: Handle dried taro leaves carefully as they can be brittle.

2. 2

   In a large pot or deep skillet, combine the coconut milk, chopped yellow onion, minced garlic, grated ginger, and sliced green chili.

   Ongeveer 5 min

3. 3

   Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the coconut milk from scorching.

   Ongeveer 5 min

   Tip van de kok: Do not cover the pot during this initial stage to allow the flavors to meld.

4. 4

   Once boiling, reduce the heat to low and carefully add the dried taro leaves, pushing them down into the liquid.

   Tip van de kok: Do not stir the leaves immediately after adding them, as this can cause them to become itchy. Allow them to soften in the coconut milk first.

5. 5

   Let the mixture simmer, uncovered, for about 15-20 minutes, or until the leaves have softened considerably.

   Ongeveer 20 min

6. 6

   Gently stir the taro leaves into the coconut milk. Add the bagoong alamang (if using), salt, and black pepper.

   Tip van de kok: Taste and adjust seasoning as needed, especially if using bagoong, which is salty.

7. 7

   Continue to simmer on low heat, stirring occasionally, for another 30-40 minutes, or until the coconut milk has thickened and the leaves are very tender and have absorbed most of the liquid.

   Ongeveer 40 min

   Tip van de kok: The longer it simmers, the creamier and more flavorful the laing will be.

8. 8

   Serve hot as a side dish with steamed rice.