Easy Laing recipe
What if one weekend and your family is asking for a different recipe? Because we have taro planted in my small vegetable garden and we have coconuts as well, I guess dish is very clear – it’s gonna be a Laing day.
Take note this is not your typical Bicol dish where dried fish is use as flavoring. I have in a jar plenty of small dried shrimps which I use for flavorings in as many dish as possible. And, I added pork liempo to this popular dish.
Therefore, this version is an easy Laing dish where one can cook easily as the ingredients can be easily source out.
20 pieces taro stems/leaves (I needed many as it’s weekend)
4 cups coconut cream
ginger, garlic, onions – chopped
chili (siling labuyo)
dried shrimps (optional)
pork liempo (about 300 grams)
- Cut taro stems and leaves into desired sizes. Let them dry in the sun. (I let them dry the whole day and cook it the next day)
- In a large pan, pan fry the pork liempo and cut into serving sizes when cooked.
- In the same pan, saute the ginger, garlic and onion. Add in the siling labuyo.
- Pour into the pan the coconut cream.
- Add the taro and let simmer until cream is reduced.
Home cooks find this recipe too overwhelming to do. With this easy recipe, I am sure moms can now prepare this delicious Bicol dish more regularly.