Bicolano recipe for vegetarians: the very popular laing. Laing is made from local “gabi” or taro leaves. The leaves is simmered in coconut cream and then served with siling labuyo or chili pepper. The dish is very common since the Bicolanos plant taro near their houses. The dish is also very affordable and it can be seen in almost any carenderia (restaurant) in the region.
Ingredients:
24 gabi/taro stems and leaves
1/4 kilo cooked pork, cut into small cubes
1/2 cup dried fish, boiled and flaked
1/2 cup bagoong alamang
2 pieces siling labuyo, crushed
2/3 cup green onions, finely cut
1 1/2 cups pure coconut milk/cream
1 1/2 cups coconut milk (second extraction)
1/4 kilo cooked pork, cut into small cubes
1/2 cup dried fish, boiled and flaked
1/2 cup bagoong alamang
2 pieces siling labuyo, crushed
2/3 cup green onions, finely cut
1 1/2 cups pure coconut milk/cream
1 1/2 cups coconut milk (second extraction)
Pinangat na Gabi Procedures:
String stems and cut into two-inch
lengths.
Wash leaves.
Mix pork, fish, 3 tablespoons bagoong,
garlic 1 teaspoon gingner, siling labuyo and green onions.
Add pure coconut milk.
Pile four leaves together and put 3
tablespoons of the mixture.
Wrap and tie.
Repeat the same procedure with the
rest of the ingredients.
Arrange in a kettle together with
the stems and pour second extraction of coconut milk.
Season with the remaining bagoong.
Add 1 teaspoon ginger.
Bring to a boil, then simmer for 2 hoursSources
Recipe
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