Christmas to other people may seem faraway yet in Carmina's world it comes early preparing ahead of time. Carmina had received her boxes that she had shipped out from her California vacation. Carmina's family had given her some stuff to give away for Christmas. Carmina started thinking how she would like to pack her upcoming Christmas gifts. I wanted to do something different this coming year rather wrap it up wanted to make look special. Long time ago Carmina use to make loot bags when came home from vacation giving my co-workers and friends some goodies. I felt can do the same thing just for Christmas any age would appreciate my gift coming from me. Over the weekend just stayed home trying to figure how I can do it began looking online at the TikTok Shop. I had to measure to see which would fit the item that going to give out. I came across from Christmas loot bags from Little Emily Shop TikTok Shop. I had asked the seller if you can pick the color and design was told it i...
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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