So today, let's prepare one
of my most favorite comfort There's really the
term comfort, right? Filipino dishes, this is Laing
and this is just easy to make. So this dish actually originated
from the Bicol Region. So as usual, I ask my mother on
what are the ways of cooking it and today I'm
sharing to you. Right? Very simple. I heated my pan already so I'm
just going to put some oil. A bit of oil, this is
just vegetable oil but you can also use
coconut oil, no problem. So we are gonna sauté,
okay? Very important. You have here garlic,
onions and ginger. A lot of ginger. So that it would
really taste. So on the recipe, there are just 2
tbsp of garlic but I'm putting 4 tbsp. because we have a farm
of garlic, just kidding. Okay? So 4 tablespoons
or even more of garlic and then, I would also be putting
the onions and also the ginger. So this is my sauté. A little bit more oil. Right? So basically you're just gonna
sauté this until aromatic and of course, you
season it with salt and some soy sauce for added Umami. You don't need
to brown this because you're going to simmer,
you're going to braise this dish. So I can already put
my, this is the hebi. Dried shrimps. Make sure that
your hebi or hevi. What is this? I'm already confused. Wash it properly, okay? To remove the off
smell before using it and then I have here, alamang
guisado, very important. So you just sauté all of that to
bring out all the nice flavors. This is the main base. Oh my! If you can just
smell this, it smells so good. You probably should
cook a lot of rice. At this early stage, okay? I'm going to season
it with some sugar, I'm just gonna
put it a bit of sugar. Just to balance the
saltiness and the flavors. Okay? And this is our main ingredient.
You're going to put coconut milk. So you will notice that I'm putting a lot,
this is approximately 3 liters or more. Right? I'm using Jolly Coconut Milk
in can, very accessible. Just pour it there but
I wouldn't put it all. I will left some. Just left about 1-2 cups.
So you just mix it. And then after this, I would
already put my taro leaves. So this is the number
1 question, okay? "Why is that itchy
on the hands?" When you're chopping it and sometimes,
when you taste it while cooking. It's itchy on the hands, on
the mouth or on the tongue. Because your taro leaves
contain oxalic acid Right? So that's what
makes it itchy. "How can we
remove that?" Through sundrying that's why this
one here is already the dried one. When you sundry that,
the oxalic acid reduces and of course, when
you cook it, right? Through cooking it. So we're gonna cook that already.
You put that in your coconut milk. It seems like there's a
lot of coconut milk but to be honest because
you're using the dried ones it would really absorb
the coconut milk, right? So this is very accessible,
one pack is 100 grams so I'm using
two packs. You may also buy
the dried taro leaves that can be bought
from supermarket. There's no problem
for that one or when we make it before,
we buy from the supermarket those that still aren't really dried and
we just hang it on our clothesline. There, just put
it like that. and together with that, I'll also
put our green chilies for sauté. As you can see, we would
still put a lot of chilies later. Because this dish is really, you
know that, perfect pair with rice. So super spicy. But if you don't like it
to be that too spicy, then stop with this chilies already,
don't put it with more chillies. As you can see, I'm still not
eating chilies yet I sweat already. It's because it's sunny afternoon now
since I would catch this for our lunch. So there, you
just mix it now. Just mix it like that so that it will
properly absorb the coconut milk. Don't taste it now first
because if you taste it now, it would still be itchy
on the mouth, right? When it already boil after
simmering it for few minutes Then the itchiness is
already remove there. So I remember when I
was studying in the US, this is one of the
dishes I really miss and unfortunately, on
the place where I live there isn't any place to buy
dried taro leaves with, right? So what I am using is Frozen Spinach
and actually, it's also delicious. Although it's really not like this
but what I always say, right? Let's be happy on
what is on our front or perhaps on who is on your
front, right? You should be happy. So I'm using Frozen
Spinach leaves and surprisingly it's also
delicious, same blend. It just has more broth
and you won't get that you know when you
are eating Laing, that there's tensile,
that there's texture, there isn't really but
the flavor is there and it's also
delicious with rice. So now, you will see that
it has fully immersed. Our dried taro leaves is already
soaked with coconut milk. It's leaves would absorb the
coconut milk more, as we cook it. So I will cover it and
we're going to simmer it. If you really want it
to have spice then you may put half of
your chilies already. It's really nice to
capture, right? Cooking Laing in the garden. Okay, I'm going to cover that. I'm going to simmer it
for around 10-15 minutes until the taro leaves
are almost tender but you don't want it to be too
soggy, for it to be too soft. You want to retain the texture
and then after that, I'm going to taste it after simmering
and adjust the seasoning. So after around 10 minutes okay?
This would look like this already. So remove the cover and
you want to reduce it. When you say reduce, as you
can see that it's boiling already, you may mix it occasionally, okay? It's like
you're letting the coconut milk oil itself. High flame. Medium high to high flame. I'm already confuse on the oiling since
I'm also oiling here on the outside but it's okay since our setup
today is really Instagrammable. You're reducing the
coconut milk. And I would taste it now already
so I have enough time to season. Can I have rice
upon tasting it? It's very delicious. But I'm going to season
it with more sugar and a little bit
more soy sauce. And the taro leaves is almost tender.
Actually, you may stop this now already if you want your
Laing to be a bit wet but if you want the broth
to be gooey or thick, you may boil
it for a bit. By the way I forgot,
you may put it pork. Put it together with the sauté
before you put the Alamang. Put it pork, okay? It's more
delicious if liempo (pork belly) It seems like it's not taste already
since my spoon is really filled. There is no
itchiness anymore. It's very smooth.
It's very delicious. Maybe a little bit more salt
and just a bit more of sugar. And of course, I
would put this. I would just left 5
pcs for garnish, right? There is it if you can
see it on the sides that the coconut milk
is already getting gooey. Right? Oh. 5 more minutes like this. You
reduce it for 5 more minutes and we're ready to put our
prawns, I have here prawns. I would pile it
on the top so that your Laing would
really be grandeur Laing and as you can see, I haven't
use all of the coconut milk. Right? You can reserve this, maybe you
can put this as topping on top later. Alright, so you don't want
this to be very dry, right? Especially when you gift this or
you give this to your neighbor. Maybe when it reaches to them,
the Laing is already very dry. So now, I'm going
to put the prawns. You may put this grandly
when you'll capture it. It doesn't need to be prawns, it's just that
prawns is what I bought by chance. It can be small crabs.
It can be crabs. Right? On what's available
in front of you or you can also
have none, right? No problem. And this next step
is very important, It's usually forgotten, you need
to season it with a bit of salt because otherwise, the topping
you put would be tasteless and then you just
leave it like that or when you cover it,
cover it ajar only, okay? because you're still
continuing the reduction and covering it like this ajar
will help cook the prawns or whatever shellfish you
will put on the top evenly. You may also
flip that. There it is, right? Okay, I'm just pushing
it to the bottom because the bottom part of my
Laing would may get seared. Okay, see. Basically, our prawns have
already been cooked. When it turns orange
then it's cook already and I'm going to turn
off the flame in a bit. I'm just checking if there are
parts that aren't cook properly. Just look at
that, right? Even though you're sweating because
you want to have a nice background, It's just very quick and
we're on real time. We're on real
time, right? It's not cut, it's
very quick to make. Literally Easy Laing that you made high class
because with prawns and you're even
cooking on the garden. So there, I'm going
to turn off the flame and in preparation
for the tasting. I would just wipe
a bit of my sweat and I would put
rice here already. The rice you cook
is just very little. Very little. The casserole is deep yet the rice
is just very shallow, right? How can we have a
mukbang on that, right? Okay. So I'll just wash
my hands quickly because we are
going to eat Laing. Okay, so there. So get a prawn. I really left it
with a bit broth because when it cools,
it absorbs the broth. There it is, right? Is it hot?
I may get burn. Let's blow it
like for a while. I will get a
spoon first. I said spoon yet
I get fork, My God! Because I really want to eat it
with my bare hands but it's hot. Oh Hello Bambi!
You want some? Of course, let's eat prawns. They may say that we
use this for pictures only. But it's really hot. Oh! So let's use
a fork and knife so that it's like we're eating
Laing in the restaurant. It needs to be high class. There it is, right? Fork and knife then when it cools already,
you're still even gonna use your hands. It's so good and honestly,
eating Laing is very nice when it cools
already, right? So you can quickly. And if you're not satisfied with the
spice, you just get additional chili. I want to have more prawn. It's really better if you're
not faking it, right? When you just use your
hands, to be honest. When you peel the prawn
using your bare hands, it's so much easier and you can really
feel that what you're eating is a prawn. So what are you
all waiting for? I know that you also
crave here on the Laing because it's really really
good even just on it's own. You may also have mussels
as one of the ingredients. The good thing about it:
it's shelf life is long. You can even freeze it and then when
ever you crave, you just microwave it. I didn't bite a chili,
it's just really hot. So happy cooking, take care and
I'm going to see you real soon :)
