For this week Healthy Monday, Green Leafy Monday or even for those who follow Meatless Monday programs, this is another one leafy food for everyone.
I have already posted this dish on my other site months ago but I would love to share this for my readers on this blog.
Laing is always favored by many Bicolanos. Majority of the people knows how to cook them and restaurants and small eatery had their own version of laing.
Although it was very easy to make, right procedure is needed so that you will achieve the saucy texture without the itchiness in your taste bud. Being raised in Manila, I am not fond of dishes that is cooked in coconut milk (guinataan), I prefer dried dishes or with soup but when I married a Bicolano, the first thing I needed to learn (of course beside learning the dialect ) is their favorite spicy guinataan dishes, spicy is out of the question because my father is half Bicolano and we both love spicy foods but dishes cooked in coconut milk is one thing I have to learn.
So, I have to ask new found friends and relatives on the right procedure and to let them share with me their well kept techniques and secret. Everybody had something to share and of course at first, you will never get it right even if you have followed the basic procedure but as time and years goes by, you will surely know it from the heart.
In a large pan, pour 2nd washed coconut milk, add garlic and onion, ginger and sili, bring them to boil. Stir occasionally so that the coconut milk will not (magbuo-buo).
Add your Dried gabi leaves and make sure that you cooked them in a low fire.
Pour gradually some coconut milk (first wash). Put the sili and stir a little bit until a saucy texture is achieved. Make sure not to stir hard because your laing might become over cooked and become itchy on your tongue.
Serve your Laing with lots of love. See my Adorable Peachy with this dish. That’s one treat for every vegan lover out there.