Laing

when we talk about native dishes and exotic food i only knew one person who could make such tasty dishes no other than my Pap. i can still remember when he took gabi leaves and fried them then cook it for dinner. 

Ingredients:


25 pieces gabi (taro) leaves, dried and shredded1/2 kilo pork, diced1/4 cup shrimp bagoong or 1 large head of dried fish or 100 gms dried fish5 cloves garlic, minced2 red onions, chopped2 tablespoons ginger, minced5 jalapeno pepper, sliced1 cup coconut cream (katang gata)2 cups coconut milk (gata)1/2 teaspoon monosodium glutamate (MSG)2 tablespoons of oil1 teaspoon salt

In a casserole, sauté 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 jalapeno, 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.