Bicol region is a popular place when it comes to cooking food with coconut cream. Laing is one of this dishes cooked with coconut cream. Laing is an easy and simple recipe but it took me several trials to come with good and delicious laing dish (that's what family says).
I have seen a lot of variation of this dish such as Laing topped with flakes of dried fish, laing with shrimps, laing with pork, Ilocano version of laing is somewhat soupy (we call it gatang dahon ng gabi), others make it spicy and hot.
2 cups dried gabi leaves (taro leaves)
2 cup kakang gata (first press coconut milk extract)
2 cups gata (2nd press of coconut milk extract, normally diluted with water)
3 tablespoon bagoong na alamang (shrimp paste)
1 inch ginger root (sliced)
3 pieces silig labuyo (hot chilli pepper)
5 cloves garlic (chopped)
2 tbsp cooking oil
Patis (fish sauce) for additional seasoning
Wash gabi leaves . Press to drain water and then slice leaves into smaller sizes or about ¼” x ¼”.
Laing Cooking Procedure:
1. In a deep pan, sauté garlic, ginger and bagoong alamang
2. Add coconut milk(2nd extracted coconut milk) and bring it to simmer.
3. Add gabi leaves. Continue cooking to about 20 minutes or until liquid almost evaporated.
4. Pour in kakang gata (1st extracted coconut milk). Add chilli pepper. Simmer for at least 10 minutes or until the coconut milk starts to build up oil.
5. Check the taste and adjust by adding patis.