Laing
A filipino must have dish especially if you are a bicolano. Bicol is a place where there is fertile soil, ashes from our famous Mayon Volcano are spread every ten years (the time Mayon Volcano gets active) leaving the land very condusive to planting. This dish is popular in the bicol region becasue of the aboundance of Taro, a plant that bears our main ingredience "the taro leaves". Bicolanos collect this taro leaves and leave it to dry for days in preparation for cooking laing. Laing can be combined with whatsoever is available Pork, shrimp, fried fish, scallops the possibilities are endless. My favorite is just plain shrimp since i usually eat this dish together with rice and fried Tlapia.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 10
filipino
laing
shrimp
coconut milk
taro leaves
chili
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 cup water
- 1 can buy this at your
- 2 cans of coconut milk
- 0.5 pound of shrimp (tiger prawn is recommended)
- 1 cloves of garlic
- 1 i onion
- 1 ginger
- 0.25 cup vinegar
- 6 tbsp full alamang
- 1 1 1-3 pieces of siling labuyo (chili pequin)
- Carbohydrate 0.000595 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (13g)
- Sodium 0.38525 mg
- Sugar 0.000595 g
- Trans Fat 0 g
- Calories 0 calories
Chop onion, garlic and ginger then suaute it on a frying pan with your shrimp. Add the 2 cans of coconut milk, 6 tbsp alamang,one cup water and half or whole pack of your taro leaves depending on how many guest you are expecting. bring to boil and cover for at least 45 minutes on medium heat Depending on how hot you want your dish you can just leave the siling labuyo without chopping it on the very last few minutes before you take it off the stove or if you want it hot chop the siling labuyo and add it while you are boiling the dish this would be very spicy. This is best served with fried fish or BBQ.
