Laing (Taro Leaves in Coconut Milk)
Laing is a classic Filipino dish featuring taro leaves slow-cooked in rich coconut milk with aromatics and often chili for a spicy kick. This recipe delivers a creamy, flavorful side dish perfect for pairing with grilled meats or fish.
Оригинальный рецепт от Forkin
- Общее время
- 1 ч 20 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 597 kcal
Подготовка
Ингредиенты
- 100 gdried taro leaves, dried
- 1 000 mlcoconut milk, full-fat
- 1 шт.yellow onion, chopped
- 4 зубчикgarlic, minced
- 2 ст. л.ginger, grated
- 2 шт.green chili, sliced
- 1 ст. л.bagoong alamang, fermented shrimp paste(необязательно)
- 0,5 ч. л.salt
- 0,25 ч. л.black pepper, ground
Инвентарь
large pot · spoon · deep skillet
Приготовление
Шаг за шагом
- 1
If your dried taro leaves are not already shredded, gently tear them into smaller pieces.
Около 5 мин
Совет повара: Handle dried taro leaves carefully as they can be brittle.
- 2
In a large pot or deep skillet, combine the coconut milk, chopped yellow onion, minced garlic, grated ginger, and sliced green chili.
Около 5 мин
- 3
Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the coconut milk from scorching.
Около 5 мин
Совет повара: Do not cover the pot during this initial stage to allow the flavors to meld.
- 4
Once boiling, reduce the heat to low and carefully add the dried taro leaves, pushing them down into the liquid.
Совет повара: 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
Let the mixture simmer, uncovered, for about 15-20 minutes, or until the leaves have softened considerably.
Около 20 мин
- 6
Gently stir the taro leaves into the coconut milk. Add the bagoong alamang (if using), salt, and black pepper.
Совет повара: Taste and adjust seasoning as needed, especially if using bagoong, which is salty.
- 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.
Около 40 мин
Совет повара: The longer it simmers, the creamier and more flavorful the laing will be.
- 8
Serve hot as a side dish with steamed rice.
На порцию
Пищевая ценность
- Калории
- 596,8kcal
- Белок
- 6,5g
- Углеводы
- 19,9g
- Жиры
- 67,6g
- Клетчатка
- 6,7g
- Сахара
- 8g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
Store leftover laing in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if it appears too thick.
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