Laing

As a self-proclaimed foodie, I'm always on the lookout for new and exciting dishes to try. Recently, I came across a recipe for Laing, a Filipino dish that's said to be a must-have. Intrigued, I decided to give it a whirl.

Laing is a dish made with taro leaves, coconut milk, and shrimp. It's typically served with rice and is said to be a hearty and flavorful dish. I was immediately drawn to the combination of flavors, so I gathered my ingredients and got to work.

The first step was to chop the onion, garlic, and ginger. Then, I sautéd them in a frying pan with the shrimp. Once the shrimp were cooked through, I added the coconut milk, alamang, water, and taro leaves. I brought the mixture to a boil and then covered it and simmered it for 45 minutes.

While the Laing was simmering, I chopped the siling labuyo. I added it to the Laing in the last few minutes of cooking. This gave the dish a nice spicy kick.

Once the Laing was finished cooking, I served it with rice. The combination of flavors was amazing! The taro leaves were tender and flavorful, the coconut milk was rich and creamy, and the shrimp were perfectly cooked. The siling labuyo added just the right amount of heat.

Laing is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a special occasion. If you're looking for a new Filipino dish to try, I highly recommend Laing.

Step-by-step

• Chop onion, garlic and ginger then suaute it on a frying pan with your shrimp.
• Add the 2 cans of coconut milk, 6 tbsp alamang,one cup water and half or whole pack of your taro leaves depending on how many guest you are expecting.
• bring to boil and cover for at least 45 minutes on medium heat.
• Depending on how hot you want your dish you can just leave the siling labuyo without chopping it on the very last few minutes before you take it off the stove or if you want it hot chop the siling labuyo and add it while you are boiling the dish this would be very spicy.
• This is best served with fried fish or BBQ.