The Best Laing Recipe (w/ Shrimp and Dried Taro Leaves)
The Best Laing Recipe (w/ Shrimp and Dried Taro Leaves)
Laing is a beloved dish in Filipino cuisine, originating from the lush landscapes of Bicol, where taro leaves grow abundantly. This classic recipe brings together a medley of local ingredients, cooked in rich coconut milk, to create a harmonious and flavorful experience that captures the essence of the region.
This recipe will be a hit with spice lovers. You will appreciate this delicious Filipino laing recipe because it is made with your favorite shrimp and pork. Creamy with a little bit spice is all we need after a long day.
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HOW TO COOK best Laing
We must first prepare all the required ingredients before cooking the pork belly with garlic and onions. Prior to adding the shrimp paste, properly combine the ginger and hebe. Mix everything well after adding the coconut milk. Ten minutes should pass after the taro leaves and green chilies are added before adding more coconut milk. When the leaves are tender, add 1 tablespoon of sugar, the patis, and the sili, and simmer for an additional 10 minutes. then add additional coconut milk and stir occasionally for another 10 minutes. Lastly, sprinkle some salt on top and add the shrimp, and then simmer again until shrimp is well cooked.
how to clean taro leaves
Remove any thick stems from the taro leaf bottoms. Your sink should have a huge bowl in it, and the water should be running very cold. Warm water shouldn’t be used because it will make the leaves wilt. The leaves should be submerged in the water and stirred with your hands. Leaves should be taken out of the dish. They shouldn’t be strained through a coriander because this will catch all the dirt you are attempting to get rid of. You just simply need to be careful and patient on cleaning the taro leaves and you’ll good to go.
How long can you store laing in the fridge?
Although it can be kept for two to three days, your family will undoubtedly enjoy it and finish it sooner. particularly those who enjoy spicy and creamy foods.
Tips on Cooking this recipe
- You can cook it without a meat.
- You need to partner it with rice.
- Use a good chili like red and green chili.
Level: Medium
Yield: 5 serving
Cooking time: 20 minutes
We have more spicy and seafood recipe like Spicy Seafood Recipe (Shrimp and Crabs) and Baked Tahong – Cheesy Buttered Garlic Tahong Recipe
Visit our Youtube Channel for more recipes.
The Best Laing Recipe (w/ Shrimp and Dried Taro Leaves)
Servings: 4
Calories: 3744kcal
Cost: 5
Ingredients
- 100 grams Taro Leaves
- 150 grams Shrimp
- 115 grams Pork Belly
- 6 cloves Garlic
- 2 pc Small Onion
- 2 Ginger Thumb size
- 20 grams Hebe (Dried Shrimp) Available sa Palengke
- 8 pcs Green Chili
- 1 tbsp Sugar
- 2 tbsp Patis
- 1/3 cup Shrimp Paste
- 1600 ml Coconut Milk
- 400 ml Coconut Cream
- Salt
Instructions
- Prepare all the necessary.
- Cook the pork belly with garlic and onions.
- Add ginger and add the hebe also, then pour out the shrimp paste and mix it well.
- Add the coconutmilk.
- Add the green chili and the taro leaves then simmer it for 10 mins.
- Add additional coconut milk. Simmer for another 10 minutes
- Add 1 tbsp of sugar add patis and the sili.
- Put the Shrimp on the top and dash some salt.
- Simmer until the shrimp is cooked
- Serve and Enjoy
Video
Nutrition
Serving: 1592g | Calories: 3744kcal | Carbohydrates: 241.77g | Protein: 594g | Fat: 248.39g | Fiber: 24.3g | Sugar: 171.61g | Vitamin A: 48IU | Vitamin C: 51.5mg | Calcium: 899mg | Iron: 10.51mg
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