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Ginataang Laing


Ginataang Laing (Taro roots and leaves in Thick Coconut Milk)


50 pieces Taro root leaves (dahon ng gabi), tear into tiny pieces
10 pieces  Taro roots , sliced into halves
1 lb. Pork, dice into 1/4 inch
1 lb. Shrimps, (washed and removed the hairs)
1 tbsp. Ginger, finely chopped
10 small Whole chili peppers to taste
1/4 cup Anchovy paste (bagoong na isda) dissolve to water if they in thick paste
3 1/2 cups Fresh coconut milk or canned
1/2 cup Water


Wash well and drain then place taro root leaves on the bottom of cooking pot.

Add pork, shrimps, ginger, whole chilies, 2 1/2 cups coconut milk and water on top and let them cook in low to medium heat until pork is tender.

Add anchovy sauce and stir well then add the remaining coconut milk, and cook in very low heat until they thickened but not dry and burn.

Serve with steamed white rice.

Serve 6-8 people.



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Last modified: May 26, 2003