Ginataang Laing is a spicy dish that is Coconut milk based with dried taro leaves
Ginataang Laing (or Natong) is a spicy dish that is Coconut milk (or cream) based with dried taro leaves. This originated from the Philippine’s Bicol region (south most part of Luzon island). Because of its really great taste and budget friendly cost, this dish became well known. Famous individuals are often imitated. This statement is also true for this dish. Different Laing versions sprung across the Philippines. While some added more ingredients, others used alternative ingredients.
What I’m about to show you is not the original Bicol recipe. This is the recipe that I grew-up eating. I must admit that the original recipe really tasted great (especially when dried fish is present). I should have showed the original recipe but that is something that I’m not used to prepare. Since all my audience deserves the best, I decided to show this tried and tested variation. So that you can have many options, I prepared laing in many ways and featured it in this Filipino food blog. Here is another laing version that you might like. Enjoy!
Instructions on how to cook Ginataang Laing. 1st step. In a large pan, pour-in the Coconut milk and bring to a boil. 2nd step. Add the garlic, onion, and ginger. Simmer for 10 minutes. 3rd step. Add the pork meat and shrimp paste and stir continuously. 4th step. Put in the Thai chili and simmer for another 10 minutes. 5th step. Add the fish sauce and dried Taro leaves and simmer for 15 to 20 minutes. 6th step. Put the shrimps in and simmer for 5 minutes. 7th step. Serve hot. Enjoy.
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