Saute onions and ginger and garlic in olive oil. Saute for 5min
Then pour in 2.5 cans of coconut milk. Cook and stir for 5 min
After 5 min add pork and shrimp paste
Mix in and cook over high 5min. Mix alot. Avoid burning. Get to boil.
Then add whole package of dried Laing leaves. Must be from Philippines. It's taro leaves.
Cover top and don't mix in.
Cook over medium. Leave open for 4 min then cover. Do not mix in leaves. Let it stay on top.
After 6 min look in. Add one cup of water spread over top. Still don't mix.
Cover and cook for another 10 min.
After first 20 min is done, mix.
Add ground pepper and at least 2 tablespoons of patis. Add more patis and shrimp paste to taste if needs more salt.
Can also add salt if you wish.
Add rest of coconut milk. If mixture looks dry, can add more water.
Of you like your Laing creamy, add an extra can of coconut milk instead of water.
After this is all mixed, cook on low simmer for 20 more min and ready.
It's at this time you add whole peppers which boils for last 20 min. Don't chop up the peppers, makes it too spicy.
Remember to mix every 5 min during this time to avoid burning the bottom.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (225g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 837 (94%)|
|Amt Per Serving||% DV|
|Total Fat 93g||124 %|
|Saturated Fat 34.1g||170 %|
|Monounsaturated Fat 44.6g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 102.8mg||32 %|
|Sodium 767.2mg||26 %|
|Potassium 237.2mg||6 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.5g|
|Protein 9.2g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 894
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