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THFinally cooked the laing Lovey’s been requesting 😅
Creamy, mildly spicy for sharing, and comforting as always.
Next challenge: bopis 😍
🌶️CREAMY LAING
🍽️serves: 1
50g pork belly (sliced small)
¼ small red onion (thinly sliced)
½ thumb ginger (rough chop)
1 garlic clove (minced)
1¼ tsp bagoong
¾ cup coconut milk
12g dried taro/gabi leaves
¼ cup coconut cream
1 siling labuyo (chopped)
1 siling haba (chopped)
½ tsp fish sauce
¼ tsp sugar
1. In a pot, combine pork, onion, garlic, ginger, bagoong, and coconut milk. Bring to a gentle simmer over medium heat, then lower the heat to low.
2. Check the dried taro leaves for any dirt or debris and spread them on top of the simmering coconut milk.
3. Do not stir. Cover and let it simmer very gently for 20 minutes.
4. Once the leaves have softened, gently mix everything together. Continue cooking on low heat, covered, for 40 minutes or until no longer itchy and you get your desired consistency, stirring occasionally and gently to prevent sticking.
5. Add the coconut cream and chilies. Mix and simmer uncovered for another 15 minutes.
6. Taste and adjust seasoning. Enjoy with rice.
📝Notes:
- Taro leaves contain calcium oxalate crystals, which can cause itchiness when released too early.
- These crystals are reduced through prolonged, gentle cooking, which is why laing is simmered in coconut milk for a long time.
- I suggest checking the dried taro leaves for any dirt or debris before cooking.
- I do not soak or boil the leaves in water because water alone can release oxalates without helping mellow the texture or flavor.
- Stirring the taro leaves too early, while still dry and stiff, can break the fibers and increase the chance of itchiness, so I only mix once the leaves are fully softened.
- I cook laing on the lowest heat because it needs to cook for a long time, and I don’t want the coconut milk to break for a creamier consistency.
- 1 hour of cooking is usually enough to remove the itchiness, but I cook it longer to achieve my desired softer texture.
- I don’t stir-fry the aromatics because I want a creamy, cohesive sauce.
#laing #filipinofood #ulamcravings #recipe #TheLoveyLife
@theloveylife
