Laing

Introduction

History

Laing has been a staple in Filipino cuisine for many years, especially in the Bicol region where it originated. The dish is believed to have been influenced by the abundance of gabi leaves in the region, which are commonly used in various dishes. Over time, different variations of the recipe have emerged, each with its own unique twist on the classic dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to dry the gabi leaves under the sun before cooking to enhance their flavor.

- Simmer the dish until it is almost dry but still oily to achieve the perfect consistency.

- Adjust the amount of siling labuyo (chilli pepper) according to your preferred level of spiciness.

- Best served the day after cooking to allow the flavors to meld together.

Serving Suggestions

Serve Laing with steamed rice for a complete and satisfying meal.

Cooking Techniques

Sauté the aromatics until fragrant to enhance the flavor of the dish.

- Simmer the dish slowly to allow the flavors to develop.

Ingredient Substitutions

Substitute gabi leaves with spinach or kale if unavailable.

- Use coconut cream instead of coconut milk for a richer dish.

Make Ahead Tips

Laing can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Serve Laing in a traditional Filipino clay pot for an authentic touch. Garnish with chopped spring onions for a pop of color.

Pairing Recommendations

Pair Laing with fried fish or grilled meat for a complete meal. Serve with a side of pickled vegetables for a refreshing contrast.

Storage and Reheating Instructions

Store leftover Laing in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Laing is rich in Vitamin A, Iron, and Calcium.

Alergens

Contains shrimp paste (alamang) which may trigger allergies in some individuals.

Summary

Laing is a nutritious dish that is rich in vitamins and minerals, making it a healthy addition to your diet.

Summary

Laing is a delicious and flavorful Filipino dish that is sure to impress your family and friends. With its rich and creamy texture, spicy kick, and nutritious ingredients, this dish is a must-try for any food lover. Enjoy the taste of the Bicol region with this classic recipe!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a rainy day in the small village where I grew up, and I was visiting my neighbor Maria. Maria was known for her incredible cooking skills, and she had just finished making a big pot of Laing, a traditional Filipino dish made with dried taro leaves, coconut milk, and chili peppers.

As soon as I walked into Maria's kitchen, I was hit with the most amazing aroma. The rich, creamy coconut milk mixed with the spicy chili peppers was enough to make my mouth water. Maria noticed my interest in the dish and offered me a taste. I took one bite and was immediately hooked. The flavors were unlike anything I had ever tasted before - savory, spicy, and completely addictive.

I begged Maria for the recipe, and she smiled and handed me a piece of paper filled with handwritten instructions. She explained that Laing was a family recipe that had been passed down for generations, and that she was honored to share it with me. I thanked her profusely and promised to try making it at home.

When I got back to my own kitchen, I poured over the recipe, taking note of each ingredient and step. I had never cooked with taro leaves before, but I was determined to give it a try. I gathered all the necessary ingredients and set to work, following Maria's instructions to the letter.

As the dish simmered on the stove, filling my kitchen with its intoxicating scent, I couldn't help but feel a sense of pride. I was recreating a recipe that had been passed down through generations, and I knew that my own family would love it just as much as I did.

When the Laing was finally ready, I served it to my husband and children with a side of steamed rice. They took one bite and were immediately impressed. The flavors were bold and complex, the perfect balance of creamy coconut milk and fiery chili peppers. My husband declared it one of the best dishes I had ever made, and my children asked for seconds.

From that day on, Laing became a regular part of our family meals. I made it for special occasions, for holidays, and just on ordinary weeknights when we wanted something comforting and delicious. Each time I cooked it, I thought of Maria and the generosity she had shown me in sharing her family recipe.

Over the years, I made a few tweaks to the recipe, adding my own personal touches here and there. I experimented with different types of chili peppers, adjusted the amount of coconut milk, and even tried adding a squeeze of lime juice for a bit of acidity. But no matter how many times I made it, the dish always brought me back to that rainy day in Maria's kitchen, where I first fell in love with Laing.

Now, as I sit in my kitchen, preparing a pot of Laing for my grandchildren, I can't help but feel grateful for the culinary traditions that have been passed down to me. Cooking this dish connects me to my past, to my family, and to the generations of women who came before me. And as I watch my grandchildren take their first bites, their faces lighting up with joy, I know that this recipe will continue to be a part of our family for many years to come.

Categories

| Chile Pepper Recipes | Coconut Milk Recipes | Filipino Recipes | Filipino Vegetarian | Pork Recipes | Shrimp Recipes | Vegetarian Recipes |

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