Side DishMain Course

Laing

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 5 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: kabuklular içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

100 gdried taro leaves, crumbled
400 mlcoconut milk, full-fat
200 mlcoconut cream
1 yemek kaşığıshrimp paste
2 adetginger, peeled and sliced
4 dişgarlic, minced
1 adetyellow onion, chopped
2 adetgreen chili, sliced
100 gpork belly, diced(isteğe bağlı)
1 yemek kaşığıcooking oil
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, ground

Ekipman

large pot · cutting board · knife

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftover laing in an airtight container in the refrigerator.

Yeniden ısıtma

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.