HOW TO COOK LAING (EASY AND SIMPLE)

Here is my Laing or Ginataang Laing recipe that you would love. It is not the usual Laing but one thing I can assure you of, it is better. I got my first recipe of this dish from my granny and I thought I could make some changes to it so that I could make my very own version of it. Of course my mom was part of it because I asked her to help me looking for some replacement for its usual ingredients. Laing can be spicy hot or can be kiddo friendly dish because you can cook this dish in many ways. I have many ways how to cook Laing. I can make hot and spicy version as well as the sweet and salty one. I don’t know what part of the country this dish originated but I am sure that this dish is a Philippine traditional food. Here is my recipe of it:

INGREDIENTS

6 cups of dried Gabi leaves (Taro, shredded)

2 glass of coconut milk, natural or instant (gata, or cocomilk, whatever you call it)

5 cloves of garlic (crushed)

1 medium size onion (sliced)

¼ cup of ginger (sliced)

1 tsp ground pepper

300 grams of Tinapa or smoked fish (deboned)

4 tbsp of Bagoong Alamang (juvenile shrimp paste)

Water

PROCEDURE

1. In a pan, combine all the ingredients except Tinapa and Bagoong alamang.
2. Bring to boil and simmer for 5 minutes.
3. Add the Tinapa and Bagoong, Mix gently until the Alamang scatters all over.
4. Reduce the heat of the stove and simmer.
5. Remove from heat when the coonut milk dries out and when you notice some oil.
6. And serve with rice.