Commonly called "Laing" this spicy dish originated in the province of Bicol in the Philippines and is consistent with the traditional use of green chili peppers. Considered a poor man's dish, it compliments well with any meat dish.
Ingredients:
1 lb. dried taro leaves
1 can coconut milk
1 onion
2 slices of ginger
3-4 cloves of garlic, diced
8 green chili peppers, sliced
1 slice pork belly, chopped 1/2 inch cubes
6-8 medium sized shrimps
1 tablespoon shrimp paste
1/2 cup vegetable oil
Recipe:
Pour oil into wok and heat. Saute onions, garlic, chilies and pork for 2 to 3 minutes. Mix shrimp paste and shrimps for about 2-3 minutes and add a can of coconut milk. When liquid starts to boil, mix the taro leaves and stir for another 2 minutes then put a lid on for the leaves to cook... then serve.
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