Laing Dahon ng Gabi (Dried Taro Leaves) 100g

Dahon ng Gabi / Dried Taro Leaves- Available in 100gLaing is a BICOLANO DISH best served with warm steamed rice. I also think that left over laing tastes better. What I usually do is cook laing a day before consumption. I place it in a big jar and put it in the fridge overnight. Simply transfer it in a pan or you can also microwave it to reheat before eating.Try this Laing Recipe. Cheers!Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let boil.Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking on the bottom of the cooking pot.Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. You can gently push the leaves down so that it can absorb more coconut milk.Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.Pour the coconut cream into the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes.Transfer to a serving plate. Serve.Share and enjoy!