Laing is a Filipino dish traditionally cooked with taro leaves. The combination of coconut milk and shrimp paste, along with all the wonderful ginger and garlic flavor makes this dish super special, it always leaves you craving for more.
The word “laing” means withered or wilted, esp of leaves of fruits & veggies. Since it’s not very easy to find taro leaves in certain parts of the world, I decided to sub it with spinach. If you’re growing sweet potatoes this yr, their leaves are edible and might make another wonderful sub - I would just blanch them first. This dish also doesn’t use bamboo shoots traditionally (so you can leave it out), but I love experimenting in the kitchen, and don’t mind adding a little twist and bending traditional recipes once in a while (as long as it works). Below is my recipe. Feel free to adjust some of the ingredients according to your taste preference.
Ingredients:
2-3 lbs of your chosen meat (I used chuck roast beef)
-1 Garlic bulb, minced
-1 Onions/Shallots, minced
-1 big pc Ginger, thinly sliced
-6 TBSP shrimp paste (I used Kamayan brand, sweet)
-7 cups coconut milk (fave brand is Chaokoh, fresh is of course even better)
-16-32 oz spinach - the more the better (sub for other greens)
Optional ingredients:
-Thai Chilies
-1 can sliced bamboo shoots
-Lemongrass
1. Brown your meat in a pre-heated skillet/wok with your preferred cooking oil.
2. Once meat is brown, remove from skillet and sauté your garlic, onion, and ginger.
3. Once ginger is nice and fragrant, put the meat back in the skillet.
4. Add shrimp paste, and mix well with the meat.
5. Add bamboo shoots (if using), and coconut milk into the skillet.
6. Add the spinach, and mix it well with all your ingredients, then cover and let it simmer until spinach has wilted (about 10-15 mins).
7. Remove skillet from heat, and adjust the ingredients according to taste (add more shrimp paste or coconut milk if needed).
8. Serve with jasmine rice and enjoy! 🍚
Follow along for more recipes you can cook at home! 🥘
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27 авг 2024
