Laing (Taro Leaves Stewed in Coconut Milk)

 INGREDIENTS:
  • 4 cups sun-dried natong or taro leaves, shredded
  • 2 pcs. small taro corm, peeled and finely chopped
  • ½ lb. pork, ground or sliced into small cubes
  • 3 tbsps. shredded dried salted labahita (surgeon fish) or any dried salted fish
  • 1-2 tbsps. bagoong alamang (shrimp paste)
  • 4 cloves garlic, minced
  • 1 medium-sized onion, finely chopped
  • 1 thumb-sized ginger, minced
  • 5 pcs. (or more) siling labuyo (wild red chilies) or red Thai chilies, finely chopped
  • ½ tsp. pepper
  • ¼ tsp. salt
  • 4-5 cups kakang gata (pure fresh coconut milk)
  • 1-2 tbsps. cooking oil

PROCEDURE:
  1. Heat the cooking oil in a large saucepan. Add the pork and cook until the color turns light brown.
  2. Add the garlic, onion and ginger. Sauté for a few minutes until very fragrant.
  3. Add the chilies and shredded labahita. Stir and continue to cook for 2 to 3 minutes.
  4. Pour in the fresh coconut milk and add the shrimp paste. Bring to a boil and then set to simmer.
  5. Add in taro leaves and chopped taro corms. Simmer for 40 minutes to 1 hour over medium heat while occasionally pressing the taro leaves and stirring the coconut milk to prevent it from curdling. The taro leaves should tenderize and shrink, and the coconut milk should begin to reduce. When the LIQUID is already creamy and almost rendering fat, it is done. Season with salt and pepper.
  6. Remove from heat and serve over hot steamed rice. Enjoy!

 **Number of Serving: 6 to 8 
TIPS FROM ENZ:
  1. Add more chilies if you prefer a hotter and spicier laing. You can also add or substitute long green chilies to red chilies.
  2. If you prefer a drier laing, just continue to cook until the sauce is reduced enough and the mixture is rendering fat.
  3. To prevent the unpleasant itchy or swelling sensation, make sure to cook the taro leaves thoroughly to get rid of the needle-like toxic substance found in the leaves that causes irritation.
  4. You can add small shrimps instead of dried labahita. Hibi (dried salted baby shrimps) are also better susbstitute. If you can get your hand with talangka (crablets), that would be great too.
  5. Laing is best served as side to fried dishes like lechon kawali (pan-roasted pork belly) and fried fish.

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