Miss mo na ba ang laing or Ginataang dahon ng Gabi Recipe ni Nanay na naglalatik latik sa gata? Napakasarap po nito lalo na sa pangalawang araw. Dahil nanunuot na sa sarap ang gata sa mga dahon ng gabi, mainit man or malamig. Nagaagawan kami nito sa bahay kapag may tirang laing sa ref dahil mas masarap sya kapag left over na or may natira sa pangalawang araw.
Masarap balik balikan ang mga paboritong ulam noon sa probinsya katulad ng Ginataang pako na may suso, ginataang labong na may palos tughod o bakuli, ginataang talbos ng galyang na may sardinas at pinangat na balinghoy.
Laing is one of the best bicolano recipe that every filipino likes to eat. There are many variations in cooking Laing, like adding daing na isda, pork, shrimp or tanglad to add flavor. Come and let’s cook Ginataang Gabi Recipe (Laing)!
300 grams of pork belly, cubes
2 thumb-sized pieces of ginger, peeled and julienned
6 cloves of garlic, minced
1 medium onion, chopped
4-6 chilis, roughly chopped
2 tablespoons cooking oil
4 cups of coconut milk**
100 grams of dried taro leaves (gabi)
1 tablespoon fish sauce, to taste
Salt and pepper
**If you are using fresh coconut milk extract (pinigang gata), just combine the 1st & 2nd extractions
In a large wok or pot, heat cooking oil and saute garlic, onions and ginger until fragrant for about a minute or two.
Add the pork and stir fry for about 5 minutes or until golden brown.
Pour in coconut milk, soak dried taro leaves and chilies. Bring to a boil. Season with salt, pepper and fish sauce to taste.
Cover and simmer for atleast 20 minutes or until gabi or taro leaves becomes so soft and cooked. The sauce will thicken and renders oil from coconut milk. The smell of cooked coconut milk should emanates once cooked. Serve it hot on a serving bowl.
Happy cooking 💗 Enjoy!
You may also try our Taisan Cake Recipe:
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