Side DishMain Course

Laing

Name: Laing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 porții
Cuisine: filipino
Ingredients: 100 g dried taro leaves crumbled; 400 ml coconut milk full-fat; 200 ml coconut cream; 1 lingură shrimp paste; 2 buc. ginger peeled and sliced; 4 cățel garlic minced; 1 buc. yellow onion chopped; 2 buc. green chili sliced; 100 g pork belly diced (opțional); 1 lingură cooking oil; 0,5 linguriță salt; 0,25 linguriță 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.

O rețetă originală de Forkin

Durată totală: 1 oră 5 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține crustacee. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

100 gdried taro leaves, crumbled
400 mlcoconut milk, full-fat
200 mlcoconut cream
1 lingurăshrimp paste
2 buc.ginger, peeled and sliced
4 cățelgarlic, minced
1 buc.yellow onion, chopped
2 buc.green chili, sliced
100 gpork belly, diced(opțional)
1 lingurăcooking oil
0,5 lingurițăsalt
0,25 lingurițăblack pepper, ground

Ustensile

large pot · cutting board · knife

Mod de preparare

Pas cu pas

1
Heat cooking oil in a large pot or deep pan over medium heat.
Aproximativ 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.
Aproximativ 7 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: Do not burn the garlic.
4
Stir in the shrimp paste and green chili, cooking for another minute to allow the flavors to meld.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 30 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: 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.

Păstrează gustul bun

Păstrare

Store leftover laing in an airtight container in the refrigerator.

Reîncălzire

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.