After a road trip and exploring the area, Mom Violy requested some seafood and was given a recommendation to dine at Breakthrough Restaurant . When we entered the restaurant, we saw it was bustling with customers, and Mom Violy asked for a table by the window to enjoy the beach view . The server informed us that we needed to place our order at the counter and choose the seafood to be weighed, similar to the process at Dampa . Tita Edna was busy snapping photos, while Carmina was filming as Mom Violy placed her order. Breakthrough isn’t air-conditioned, but they provide electric fans at your table for comfort. Mom Violy wanted sinigang and was deciding which kind of fish to have with her soup. Mom Violy requested the crab and shrimp to be cooked in butter and garlic. Mom Violy also ordered adobong pusit (squid). Tita Edna placed her own order, which was kilawin na dilis . Carmina wanted fresh lumpia , but since it wasn’t available, she opted for pinakbet instead. Everything seeme...
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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