PH
J
Jeanh
LAING
Ingredients
1 pack (4 ounces) dried taro leaves
1/2 lb pork belly, thinly sliced
3/4 cup salted dried fish (daing), shredded
2 cups coconut milk
4 cups coconut cream
15 pieces Thai chili
1 medium onion, sliced
5 cloves garlic, crushed
2 tablespoons ginger, sliced into strips
2 pieces long green chili
salt and pepper to taste
Cooking Procedure
Combine pork, dried fish, garlic, onion, ginger, coconut milk, and coconut cream in a cooking pot.
Apply heat and let boil.
Add the dried taro leaves and Thai chili (do not stir). Simmer until the liquid almost dries out. Note: This will take about 40 to 50 minutes. When you notice a strong scent of coconut, this can be a sign that its ready.
Put-in the long green chili, salt, and pepper. Gently stir the ingredients and cook for another 3 minutes.
Transfer to a serving plate.
Serve. Share and enjoy!
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Ingredients
1 pack (4 ounces) dried taro leaves
1/2 lb pork belly, thinly sliced
3/4 cup salted dried fish (daing), shredded
2 cups coconut milk
4 cups coconut cream
15 pieces Thai chili
1 medium onion, sliced
5 cloves garlic, crushed
2 tablespoons ginger, sliced into strips
2 pieces long green chili
salt and pepper to taste
Cooking Procedure
Combine pork, dried fish, garlic, onion, ginger, coconut milk, and coconut cream in a cooking pot.
Apply heat and let boil.
Add the dried taro leaves and Thai chili (do not stir). Simmer until the liquid almost dries out. Note: This will take about 40 to 50 minutes. When you notice a strong scent of coconut, this can be a sign that its ready.
Put-in the long green chili, salt, and pepper. Gently stir the ingredients and cook for another 3 minutes.
Transfer to a serving plate.
Serve. Share and enjoy!
You do not have permission to view the full content of this post. Log in or register now.
