Filipino Traditional Laing Recipe - By: Daisy G. Rockwell

Laing, it is a popular Filipino vegetable recipe that originated in Province of Bicol. Bicol is situated in a southern part of luzon on which majority of people rely on agriculture and fisheries as their means of livelihood. Bicolanos cuisine was influenced by their natural resources as they always use coconut cream and chilli on their daily dishes, they also cook exotic seafood recipes by incorporating shark and stingray meat on their recipe. Filipino from other region love to prepare Bicolanos recipe as filipino are so fond of eating spicy food recipe. Some of the popular Bicolanos recipes are, laing, kinunot, Bicol express, and ginulayang santol on which every food recipes was cook with coconout cream and chili. Anyway here is my method of preparing this spicy Bicolano food, Laing recipe.

Ingredient:

3 bundle ot dry taro leaves, shreded
taro leaves stalk, peel and cut into 1" strips
1 cup of coconut milk( gata ng niyog)
1 cup of coconut cream ( kakang gata)
2-3 tbsp garlic, minced
1 pc onion, sliced
3 thumb size ginger, peel and julienne
100 gram pork belly (cube)
100 gram labahita dried fish
2-4 pcs hot chilli
vetsin
salt to taste

Procedure of Cooking Laing:

In a pot, pour in coconut milk, daing na labahita, liempo, coconut milk, garlic, onion, ginger, sili,1 tbsp salt. Bring to boil and simmer until the sauce decreases in half. Add kakang gata and bring to boil again until the sauces almost dry. Salt to taste and served laing recipe while it is hot along with hot steamy white ricel, and julienne
100 gram pork belly (cube)
100 gram labahita dried fish
2-4 pcs hot chilli
vetsin
salt to taste

Procedure of Cooking Laing:

In a pot, pour in coconut milk, daing na labahita, liempo, coconut milk, garlic, onion, ginger, sili,1 tbsp salt. Bring to boil and simmer until the sauce decreases in half. Add kakang gata and bring to boil again until the sauces almost dry. Salt to taste and served laing recipe wahile it is hot along with hot ateamy white rice.Laing, it is a popular Filipino vegetable recipe that originated in Province of Bicol. Bicol is situated in a southern part of luzon on which majority of people rely on agriculture and fisheries as their means of livelihood. Bicolanos cuisine was influenced by their natural resources as they always use coconut cream and chilli on their daily dishes, they also cook exotic seafood recipes by incorporating shark and stingray meat on their recipe. Filipino from other region love to prepare Bicolanos recipe as filipino are so fond of eating spicy food recipe. Some of the popular Bicolanos recipes are, laing, kinunot, Bicol express, and ginulayang santol on which every food recipes was cook with coconout cream and chili. Anyway here is my method of preparing this spicy Bicolano food, Laing recipe.

Ingredient:

3 bundle ot dry taro leaves, shreded
taro leaves stalk, peel and cut into 1" strips
1 cup of coconut milk( gata ng niyog)
1 cup of coconut cream ( kakang gata)
2-3 tbsp garlic, minced
1 pc onion, sliced
3 thumb size ginger, peel and julienne
100 gram pork belly (cube)
100 gram labahita dried fish
2-4 pcs hot chilli
vetsin
salt to taste

Procedure of Cooking Laing:

In a pot, pour in coconut milk, daing na labahita, liempo, coconut milk, garlic, onion, ginger, sili,1 tbsp salt. Bring to boil and simmer until the sauce decreases in half. Add kakang gata and bring to boil again until the sauces almost dry. Salt to taste and served laing recipe while it is hot along with hot steamy white rice.Enjoy your meal.

About the Author

Daisy is married and a proud mother of four kids. As a mother she really loves to prepare for her family not just a flavourful food but nutritious food aswell. Here is some Filipino Recipes she prepare not only for her family but also you at http://originalfilipinorecipes.blogspot.com/

Article Directory Source: http://www.articlerich.com/profile/Daisy-G---Rockwell/60498

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