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Laing

The document describes the author's experience with a traditional Filipino dish made with sun dried taro leaves that his mother would make. As a child, he did not like the appearance of the dish but was encouraged to try it at his 12th birthday party where his friends enjoyed it despite its spiciness. He grew to love the dish so much that his mother would freeze and bring batches of it for him when he lived in Malaysia. The recipe includes ingredients like shredded sun dried taro leaves, pork belly, shrimp paste, coconut milk, chilies and is cooked by sautéing and simmering the ingredients together until the coconut milk becomes oily.

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Bisoy Ocneuc
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85 views

Laing

The document describes the author's experience with a traditional Filipino dish made with sun dried taro leaves that his mother would make. As a child, he did not like the appearance of the dish but was encouraged to try it at his 12th birthday party where his friends enjoyed it despite its spiciness. He grew to love the dish so much that his mother would freeze and bring batches of it for him when he lived in Malaysia. The recipe includes ingredients like shredded sun dried taro leaves, pork belly, shrimp paste, coconut milk, chilies and is cooked by sautéing and simmering the ingredients together until the coconut milk becomes oily.

Uploaded by

Bisoy Ocneuc
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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When I was a child I always remember we have this dish always on our dinner table as my mom is from that

region and this is her specialty, I never ate it as it does not really appeal my visual senses until I had my 12th birthday where my High School friends were invited. Apparently my mom gave them the challenge to eat this really hot dish and being boys they accepted the challenge just to boost that man ego, and to my surprise they liked it so I gave it a try as well and indeed it is certainly hot but it was really good. Since then I enjoyed it and I liked it so much I even came to a point in asking my mom to bring me lots of it when I was working in Malaysia which she did by cooking it in Manila (there are no Taro leaves for sale in Kuala Lumpur, as far as I know) and freezing it in containers ready to be flown to Malaysia (its still frozen when she arrived and it lasted me for 1 and a half months, just reheating what I ate). So if you are also up for the challenge you should also try this dish and make sure its super-hot as that what makes this dish. If you cant take how it looks just imagine its just like a very hot spinach curry Ingredients 4 packed cups shredded sun dried taro leaves (it should be crunchy dry) 200g pork belly, sliced into small pieces 1 small taro, sliced thinly 2 tbsp Shrimp paste (bagoong) 6 pcs birds eye chillies, chopped and seeds included 5 cups coconut milk 6 cloves garlic, minced 1 thumb sized ginger, minced 1 large onion, chopped freshly ground black pepper cooking oil Method 1. Marinate pork pieces in salt and pepper, set aside 2. In a wok heat oil and saut the garlic, ginger, onion and chillies. 3. Add and brown marinated pork pieces. 4. Now add 2 cups of coconut milk and shrimp paste. Bring to a boil simmer for 3 minutes. 5. Add taro leaves and taro, do not mix. Simmer in medium heat until almost dry, at this point the coconut milk becomes oily. 6. Add the remaining coconut milk slowly until it retains the moisture back, simmer again for 5 minutes. 7. Turn heat off then serve.

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