Laing in Bicol’s is a vegetarian offering, cooked in coconut milk until reduced, and wrapped in gabi leaves. The dish is also very affordable and it can be seen in almost any carenderia (restaurant) in the region.
- 25 pieces gabi (taro) leaves, dried and shredded
- 1/2 kilo pork, diced
- 1/4 cup shrimp bagoong
- 5 cloves garlic, minced
- red onions, chopped
- 2 tablespoons ginger, minced
- 1 cup coconut cream (katang gata)
- 2 cups coconut milk (gata)
- 1/2 teaspoon vetsin or monosodium glutamate (MSG) (optional)
- 2 tablespoons of oil
- 1 teaspoon salt
- In a casserole, saute’ garlic, ginger and onions then add the pork.
- Mix in the gabi leaves.
- Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
- Add red hot chilies, bagoong, salt and MSG and simmer for another 5 minutes.
- Add the coconut cream and continue to simmer until oil comes out of the cream.
- Serve hot with plain white rice.
- Serve hot with rice
Cooking Tip: Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this dish.