Friday, August 19, 2016
Laing Recipe( Taro Leaves Stew with Coconut milk)
Laing - is originately from southern part of the Philippines which is in Bicol Region. The main ingredient for this recipe is Taro Leaves,these leaves are too itchy when it still fresh.We used to put under the sun to become dry.When it becomes dry this is ready for cooking.
Nutritional value is Taro leaves offer a substantial amount of Vitamin A and C and they are better source of protein than the plant's roots. The leaves, raw, are toxic however, and must be cooked or soaked for several hours before safely consuming.
Tip: Do not stir taro leaves while cooking because it will be itchy to your tongue and to your mouth.
500 grams Taro leaves dried
1/4 kilo pork minced
1 tbsp vegetable oil
2 gloves garlic crushed
1 medium oinion chopped
1 tbsp ginger minced
1 cup coconut milk
1/2 cup chicken broth
1/4 kilo shrimp peeled
1 tbsp fish sauce
salt and pepper to taste
1.Soak taro leaves in water for about 1-2 hours.Wash and drain.Set aside.
2.Heat the pan ,put oil and sautee garlic and ginger until lightly brown color, add onions,meat,fish sauce and cook for about 10 minutes.
3.Add taro leaves, broth and simmer for about 15 minutes.
4.Pour coconut milk and season with fish sauce,salt and pepper and simmer for about 5 minutes.
5.Add shrimps and stir,simmer for 2 minutes.
6.Serve with steamy rice.Enjoy!
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