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Updated on October 24, 2012
Laing | Source

Bicolano's Laing Recipe

Filipinos, particularly Bicolanos in Bicol Region, love to cook viands or even desserts that have coconut milk and chilli pepper in it. I can testify to that, since my parents are both Bicolanos.

One of the dishes that I love is laing, characterized by having distinct ingredients such as taro leaves and stems combined with coconut milk and sometimes chilli peppers. Its origin is really unknown but one thing’s for sure: this dish is one of the Bicolano’s trademark dishes that you must try. So, if you got plans on cooking this type of dish, first try to look at the below laing recipe:

You will need:

1 piece garlic (minced)
1 piece ginger (minced)
1 piece onion (minced)
1 piece lemon grass/ tanglad
1 teaspoon chilli pepper/ siling labuyo
2 tablespoon shrimp paste/ bagoong alamang
½ cup pork chopped
3 cups taro/ gabi leaves (shredded)
1 whole coconut (grated)

Preparatory Procedures:

1. Put the taro/ gabi leaves under the sun early in the morning (if you’re going to cook it in the afternoon). Make sure that the leaves are all dried before you collect them.
2. The grated coconut should be squeezed until you extract the milk then set aside. (Note: This is the first coconut milk)
3. Put the squeezed coconut into a big bowl and add 1 ½ cup of water. Squeeze again to get the milk then set aside. (Note: This is the second coconut milk)
4. Fold together the lemon grass, in order for it not to scatter during the cooking process.

Here’s how to cook:

1. Pour the second coconut milk into a casserole. Set the fire into medium heat.
2. Add the taro/ gabi leaves, garlic, onions, ginger and lemon grass. Be sure to stir it continuously until it boils.
3. When it boils, add the pork, shrimp paste and a little salt. Then let the pork and taro leaves absorb the coconut leaves.
4. When it seems like it’s already dry, add the first coconut milk. Let it boil for a few minutes.
5. Cover and set the fire into low heat.
6. If there is already a presence of oil from the coconut milk, it’s time for you to turn off the heat and serve.


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