If you're looking to restore your designer bags to their former glory in the Philippines, especially around Metro Manila, Mom Violy can recommend E Restore Leatherworks for affordable price. Mom Violy went to visit E Restore on Wednesday, September 17, 2025, with Carmina. Getting a Louis Vuitton bag repaired—especially the shoulder strap—can be tricky and pricey, so finding a reliable place like E Restore Leatherwork in Greenhill's is a win. They’re known for handling luxury items with care, and it’s great to hear Mom Violy had a positive experience. One-week turnaround for a luxury bag repair—especially with color-matching the shoulder strap—is quite efficient. And ₱4,000 for restoring a Louis Vuitton piece sounds like a fair deal, considering how meticulous that kind of work can be. Mom Violy said she can bring all her Louis Vuitton and still be original. Mom Violy also purchased some cream to take care of her bags purchasing at E Restore Leatherworks . Price may varies depe...
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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