Laing is a very popular dish from the Bicol Region in the southern part of the island of Luzon.
This delicious dish is primarily made of taro leaves, shrimp paste and coconut cream and milk and lots and lots of jalapeno pepper.
The sweetness of heavy coconut cream, plus the distinct taste of taro leaves and the oozing spice of jalapeno pepper will surely give a kick in one's taste buds; Making laing a sought-after dish in different celebrations such as parties, festivities, pot lucks or even picnics.
Although it is a signature dish in Luzon, it has been a favorite on menus in most restaurants all over the Philippines. Josephine's Restaurant in Kawit, Cavite (Central Philippines) serves hot and delicious Laing.
A winner of the Department of Tourism Kalakbay Award for Restaurant of the Year, Josephine's boast of it's sumptuous food, which were handed down form years. Dining at Josephine's is surely a must-do when visiting the Province of Cavite, with it's cottages located on lagoons and perfected with first-hand experience of cool climate, clean fresh air, and verdant hills that go on for miles.
Laing is served for PHP195 (good for 4 persons already). Josephine's the perfect setting for that perfect feast on laing.
How to get there: From the heart of Manila, Buses (SAULOG and St. Anthony Bus) that go from Lawton(Manila) straight to Cavite City or Ternate pass Kawit. Fare is around less than PHP40.00. Trip is around 45mins to 1 hour. When in Kawit, tricycles for less than PHP20 can bring you to Josephine's.
Laing Ingredients:
·1 lb dried, crushed or shredded taro or gabi leaves (usually one pack)
·1/2 lb diced pork
·1 cup of coconut cream
·1 medium-sized of chopped red onion
·1 tablespoon of cooking olive oil (oil from the fried pork can be used)
·2 tablespoons of minced ginger
·2 pieces of chopped jalapeno pepper (variable according to how spicy)
·4 cups of coconut milk ( usually 2 cans )
·4 cloves of minced garlic
·1/4 cup shrimp paste (alamang na bagoong)
·seasoning salt (preferably iodized)
Cooking:
1. Put the oil in a casserole.
2. Saute the garlic, onion, ginger.
3. Add the pork and saute until golden brown in color.
4. Add the taro or gabi leaves and shrimp paste (alamang na bagoong).
5. Pour in the coconut milk
6. Wait until the mixture comes to a boil then simmer for 15 minutes.
7. Add the jalapeno pepper.
8. Add the coconut cream (kakang gata) and simmer for 5 minutes.
9. Season with salt.
10. Serve hot. Josephine Village, Panamitan Kawit, Cavite Philippines (046) 484-5702
TRIVIA : When cooking taro, avoid stirring it as not to make it 'itchy'. Also, for heath-buffs, instead of pork, shrimps and dried fish can be used.
