Carmina went to do her two weeks grocery on March 25, 2025, at Landers Balintawak branch. Upon entering the store near the pharmacy there was a sign posted saying to register for vaccines that will be held on April 12, 2025. Carmina called up Becky asking if she is interested remembered to look out for the flu shot. Becky said yes and asked her to give me full name, birthdate and phone number contact information. Carmina also called up Mom Violy said alright and still faraway to decide. Carmina felt Mom Violy should get the flu shot since we'll be traveling to California upcoming vacation. Two years ago, when we went to California got sick and that time it was covid season. I just wanted to protect myself even though hardly get sick in the Philippines. Two days before our flu vaccine received a SMS on our mobile phone number to confirm if we are going to get our flu shot. I had responded said yes. One day before I had message Becky if she had received her confirmation on her flu s...
In the Philippines you may have notice we love cooking our food with gata which is coconut milk and this time we will be making laing it is shredded taro leaves.
Ginataang Laing originally
came from the province of Bicol but it is cooked everywhere.
Sometimes people make this dish and their throat becomes itchy and rough when you bite into it and to prevent that to happen there is a way before you will cook up your dish.
In my recipe I will give you a technique that Manang V does in our home when she makes this dish.
Laing Recipe
Ingredients:
- 4 Cups - Dried Gabi Leaves
- 2 - Lemongrass stalk
- 4 Cup Gata (coconut milk)
- 2 Cup Coconut Cream
- 1 - Onion (chopped)
- 4 - Cloves Garlic (minced)
- 1 - Tbsp - Shrimp Paste (bagoong alamang)
- 1 - Thumb size Ginger (peel and minced)
- 4 - Green Finger Chili (cut 1 inch piece)
- 2 Slices Pork (cut 1/4 thick) - Optional
Note:
You can add more green finger chili if you prefer your laing to be spicy
Cooking Instructions
Step 1:
- In a large pot add cooking oil add the garlic, onion, shrimp paste, ginger and coconut milk
- Mix together and let it cook for 2 minutes
- Add the taro leaves and let it blend with the coconut milk make sure you don't mix it and let it boil until it dries up for 10 minutes.
When you mix less while cooking the taro leaves this prevents it from being itchy when you eat the laing.
Step 2:
- Add coconut cream, green chilies and leave it to boil until the taro leaves dries up with the coconut cream cook for 15 minutes and can add more green chiles until it becomes cooked.
Comments
Post a Comment