Laing is one of my most favorite ginataan (cooked in coconut milk) recipe. It is made up of gabi leaves, stalks and its root crop. Not all kinds of gabi (taro) can be used in this recipe. There's only one kind, in tagalog they called it tipay. Here's how to make laing:
Ingredients:
1/2 kg. dried gabi (taro) leaves,stalks and it's crop.(sun dried for two days)
300 ml coconut milk
1/4 kg.dried fish or dilis
1 onion chopped
3 pcs. garlic minced
50 g. garlic sliced
4 g.fine black pepper
1 tsp.iodized salt
3 pcs. red hot chili
msg.(optional)
Procedure:
-Dry cook dilis or dried fish until it becomes brown. (set aside)
-Heat oil on a pan and add ginger and garlic, wait until a brown color appears
-Add onion
-Add chili
-Add pre-cooked dried fish, cook until brown (stir)
-Add dried leaves,stalks and crop
-Cover the pan, cook for 20 mins. (check every once in a while to prevent the vegetable to stick in the pan)
-Add small amount of water if necessary. Boil for another 2 mins.
-Add the coconut milk and seasoning
-Let boil for another minutes until the coconut milk becomes oil.
-Adjust seasoning if needed
Serve with Rice.
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