Your email address will not be published. Buying the dried Taro leaves was the easiest part as they are available in most big supermarkets. Post was not sent - check your email addresses! Jonas is a born and bred Bicolano and gladly shared his simple but delicious Laing recipe. Now, I only needed to have an authentic recipe for Laing and it cannot get more authentic than getting it from a 100% Uragon. And although I think of myself as a homebody, I like seeing other places from time to time. Jonas is a born and bred Bicolano and gladly shared his simple but delicious Laing recipe. Remove the stems of the taro leaves (cut with knife) so only leaves remain. Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates. Wash and cut thinly. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to email this to a friend (Opens in new window). Once it starts to boil, add the dried taro leaves. Also, unlike other Laing I’ve tried before that, the leaves are still mostly intact and not mushy. Once it starts to boil, add the dried taro leaves. Let it stay until the leaves absorb the coconut milk. The leaves is what we make rourou from and it’s very easy to make. Bring to boil for about 15 – 20 minutes with lid off. Add salt, garlic, onion, chilly, tomato and canned meat and finally add the taro leaves. I love to cook and try new things and DIY projects! You may also like to check out another Bicolano dish: Bicol Express! Thanks again Jonas Bermeo for sharing your Laing recipe and for the additional tips…. No need to be exact, it’s my preferred cutting. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you! Notify me of follow-up comments by email. However, dried Taro leaves are not available in Germany but now that we are back in the Philippines, I grabbed the chance to make some. Good taro leaves should feel soft. Bring to boil for about 15 – 20 minutes with lid off. * Percent Daily Values are based on a 2000 calorie diet. If you know me by now, you would have guessed that I chose the first rather than the latter..hehehe! A simple no-fuss recipe that is as authentic as it can get! Receive new posts directly delivered to your inbox, As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes. 2. Hi Pete, dried fish is different from daing. bagoong (shrimp paste)200g pork meat (cubes)55g dried shrimp (hibe)4 1/2 cups coconut milk2 cups dried taro leaves3 chilies (or more) minced or as is2 tbsp lime / calamansi juice (optional)salt (optional) if u want more salty taste---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----Support Little Chef - Hit Subscribe Button!!! Simple no-fuss recipe! Now, I had the option to buy canned coconut milk or use a fresh one. Thanks. Required fields are marked *, Hi. Authentic Laing Recipe (Taro leaves in Coconut Milk). Taro is one of the favorite food in the pacific islands. It was dried and oily, wherein the coconut milk has been cooked long enough to produce oil and the dried Taro leaves have completely absorbed the coconut milk in. It was dried and oily, wherein the coconut milk has been cooked long enough to produce oil and the dried Taro leaves have completely absorbed the coconut milk in. When buying these leaves look for light and bright green leaves … Did you like this article? Get this authentic Bicolano Laing recipe! YumYum.---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----Email: cook@littlechef.asia | littlechef.asia@gmail.comFB: https://facebook.com/LittleChef.Asia/TW: https://twitter.com/littlechefasiaIG: https://www.instagram.com/littlechefasiaWebsite:http://littlechef.asiaMusic:Music by BENSOUND http://www.bensound.com/Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org#littlechefasia #taroleaves #laing This site uses Akismet to reduce spam. How to Cook Laing - Taro Leaves in Coconut MilkFULL RECIPE - http://littlechef.asia---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----Taro is called gabi in the Philippines and is widely available throughout the archipelago.

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