Just when you're on your last day spending with your family there is an invite to have dinner. My family wanted us to have a meal at an American restaurant. It was my first time to dine and have a meal at Lazy Dog Restaurant in Concord, California. My brother in-law had made a reservation at six o'clock party of seven. We had received complimentary barbeque chips and a dip while waiting for the remaining family to arrive. For our appetizer was the Bacon Candy. Reading the menu to decided what to order came across $15.00 Fireside Favorites that includes with a main course meal and dessert from smores brownie or banana pudding. Fettuccine Alfredo Blackened Shrimp Tacos Dessert Family members just ordered what they wanted with the Campfire Pot Roast, Chicken Lettuce Wrap and Fish. Everyone had enjoyed their meals and shared with each other. I am grateful my family gave us the opportunity to try new restaurants. NOT SPONSORED. Check out my channel @ Carmina Lif...
In the Philippines you may have notice we love cooking our food with gata which is coconut milk and this time we will be making laing it is shredded taro leaves.
Ginataang Laing originally
came from the province of Bicol but it is cooked everywhere.
Sometimes people make this dish and their throat becomes itchy and rough when you bite into it and to prevent that to happen there is a way before you will cook up your dish.
In my recipe I will give you a technique that Manang V does in our home when she makes this dish.
Laing Recipe
Ingredients:
- 4 Cups - Dried Gabi Leaves
- 2 - Lemongrass stalk
- 4 Cup Gata (coconut milk)
- 2 Cup Coconut Cream
- 1 - Onion (chopped)
- 4 - Cloves Garlic (minced)
- 1 - Tbsp - Shrimp Paste (bagoong alamang)
- 1 - Thumb size Ginger (peel and minced)
- 4 - Green Finger Chili (cut 1 inch piece)
- 2 Slices Pork (cut 1/4 thick) - Optional
Note:
You can add more green finger chili if you prefer your laing to be spicy
Cooking Instructions
Step 1:
- In a large pot add cooking oil add the garlic, onion, shrimp paste, ginger and coconut milk
- Mix together and let it cook for 2 minutes
- Add the taro leaves and let it blend with the coconut milk make sure you don't mix it and let it boil until it dries up for 10 minutes.
When you mix less while cooking the taro leaves this prevents it from being itchy when you eat the laing.
Step 2:
- Add coconut cream, green chilies and leave it to boil until the taro leaves dries up with the coconut cream cook for 15 minutes and can add more green chiles until it becomes cooked.
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