Helene's Wrapped Laing (taro leaves with coconut cream)
- Number of Servings: 24
Ingredients
1 tbsp canola oil5 cloves garlic, crushed5 shallots (sibuyas tagalog), diced finely2 thumbsize fresh ginger, diced finely1 tbsp fish sauce250 grams pork belly, diced500 grams shrimps, shelled, deveined and diced100 grams dried fish (dilis), toasted1.5 tbsp shrimp paste (bagoong alamang)8 pcs bird's eye chili (siling labuyo), unseeded & chopped6 pcs red chili peppers (siling pare), seeded & chopped1 tsp fresh ground black peppersalt to taste500 grams fresh taro (gabi) leaves, shredded15 pcs big size fresh taro (gabi) leaves, whole & no stalks 4 cups thick coconut cream (1st squeeze)2 cups coconut milk (2nd squeeze)
Laing is best to be spicy bit.
this dish taste even better after a day in the fridge that you can cook it a day before a party
or gathering. simply re-heat and add more chopped chili as your tongue can handle.
TO PREPARE FRESH COCONUT CREAM & MILK:
grate old coconuts (niyog) and squeeze the pulp to extract cream. set aside. add hot water to the remaining pulp and squeeze again to extract the milk. do put the cream and milk extracts in separate containers.
it's best to use freshly-squeezed coconut cream & milk. if not available, you can use coconut cream in cans or tetra packs.
TO COOK LAING:
wash taro leaves well. remove the stalks. you can include the stalks if you want but i personally prefer buying and using only the leaves.
choose about 15 pcs of the biggest and whole (without tear) taro leaves. set aside. you will use these to wrap cooked laing later.
take another 500 grams of taro leaves. shred into pieces. set aside.
heat 1 tbsp canola oil in a big wok. put in the diced pork belly and fry till it releases its own oil. add the crushed garlic, diced onion & ginger. saute well.
pour 1 tbsp fish sauce (patis).
then add in the dried dilis, diced shrimps and shrimp paste. cook for 2 minutes.
throw in 6 to 8 pcs of chopped bird's eye chilis (siling labuyo) with seeds and 4 pcs of red chili pepper (siling pare), seeded and chopped.
pour in 4 cups of thick coconut cream. simmer for 3 minutes without stirring.
throw in shredded taro leaves, making sure the leaves are covered with coconut cream.
DO NOT STIR AT ANY TIME after you have thrown in the shredded taro leaves. simmer for 30 minutes or until the oil separates from the coconut cream.
season with salt and pepper to taste.
when cooked, remove the laing mixture from the coconut cream.
divide the cooked laing mixture into 10 to 12 portions.
using the fresh whole taro leaves (you can overlap taro leaves if they are not big enough) to wrap each portion of the cooked laing mixture.
use clean strings to tie the wrapped laing.
put back and arrange the tied & wrapped laing into the coconut cream in the wok.
pour additional 2 cups of coconut milk to cover the wrapped laing.
chop additional 1 or 2 red chili pepper (siling pare). do not remove the seeds.
top the chili pepper with the seeds onto the wrapped laing. simmer without stirring in low heat for 20 minutes.
SERVING LAING:
remove the string.
garnish with finely chopped chili
or fried crispy shallots.
serve with warmed rice.
makes 20 to 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user PURPLENIGHT.
this dish taste even better after a day in the fridge that you can cook it a day before a party
or gathering. simply re-heat and add more chopped chili as your tongue can handle.
TO PREPARE FRESH COCONUT CREAM & MILK:
grate old coconuts (niyog) and squeeze the pulp to extract cream. set aside. add hot water to the remaining pulp and squeeze again to extract the milk. do put the cream and milk extracts in separate containers.
it's best to use freshly-squeezed coconut cream & milk. if not available, you can use coconut cream in cans or tetra packs.
TO COOK LAING:
wash taro leaves well. remove the stalks. you can include the stalks if you want but i personally prefer buying and using only the leaves.
choose about 15 pcs of the biggest and whole (without tear) taro leaves. set aside. you will use these to wrap cooked laing later.
take another 500 grams of taro leaves. shred into pieces. set aside.
heat 1 tbsp canola oil in a big wok. put in the diced pork belly and fry till it releases its own oil. add the crushed garlic, diced onion & ginger. saute well.
pour 1 tbsp fish sauce (patis).
then add in the dried dilis, diced shrimps and shrimp paste. cook for 2 minutes.
throw in 6 to 8 pcs of chopped bird's eye chilis (siling labuyo) with seeds and 4 pcs of red chili pepper (siling pare), seeded and chopped.
pour in 4 cups of thick coconut cream. simmer for 3 minutes without stirring.
throw in shredded taro leaves, making sure the leaves are covered with coconut cream.
DO NOT STIR AT ANY TIME after you have thrown in the shredded taro leaves. simmer for 30 minutes or until the oil separates from the coconut cream.
season with salt and pepper to taste.
when cooked, remove the laing mixture from the coconut cream.
divide the cooked laing mixture into 10 to 12 portions.
using the fresh whole taro leaves (you can overlap taro leaves if they are not big enough) to wrap each portion of the cooked laing mixture.
use clean strings to tie the wrapped laing.
put back and arrange the tied & wrapped laing into the coconut cream in the wok.
pour additional 2 cups of coconut milk to cover the wrapped laing.
chop additional 1 or 2 red chili pepper (siling pare). do not remove the seeds.
top the chili pepper with the seeds onto the wrapped laing. simmer without stirring in low heat for 20 minutes.
SERVING LAING:
remove the string.
garnish with finely chopped chili
or fried crispy shallots.
serve with warmed rice.
makes 20 to 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user PURPLENIGHT.
Nutritional Info Amount Per Serving
- Calories: 201.8
- Total Fat: 16.0 g
- Cholesterol: 35.6 mg
- Sodium: 222.6 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.7 g
- Protein: 9.8 g