Monday, June 24, 2013

Spinach Laing

Laing is one of the best dishes from the Bicol region of Philippines. Taro leaves or gabi leaves is the main ingredients of this recipe together with coconut milk, since I have lots of friends abroad and looking for an alternative of taro leaves, I designed this recipe for them, I used spinach instead of gabi leaves, it tastes as good as gabi leaves, so I am initing you to try this recipe and let me know.

Ingredients for 3-4 servings:
200 grams Spinach
100 grams pork belly ( sliced to your desired size)
1 tablespoon ginger strips
2 red chili
1 tablespoon shrimp paste ( Bagoong)
2 cloves garlic (minced)
1 1/2 cup coconut milk
salt to taste

1. Dry the spinach leaves and cut into small pieces.

2.In a pot put the pork belly and cook over medium heat until the natural oil comes out, then put the ginger and garlic and saute until brownish then add the shrimp paste ( bagoong) and chili.

3.Add only the 1 cup of coconut milk and bring to a boil.

4. Add the spinach then simmer until the texture is similar to "laing na gabi". ( around 30 minutes over medium heat).

5.Add the 1/2 cup of coconut milk then simmer for 2 minutes and turn off the heat.
6. Serve anytime you want it :-).

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