LAING

LAING WITH DILIS AND CHICHARON

Prep time: 20 minutes
Cooking time: 1 hour
Yields: 10 servings with steamed rice

3 cups water
2 cans coconut milk
2 oz ginger, peeled and finely chopped
1 large yellow onion, peeled and chopped (8oz)
5 cloves garlic, minced
1 tsp salt
1 tsp ground pepper
1 cup shrimp paste (in my video I only added 2 tbsp) but please use 1 cup (because it is not enough) at least for me. ☺
8 oz dried taro leaves (gabi leaves)
6 oz dried fish
2 cans coconut cream
4 siling labuyo (thai Chiles)

Using a large pot – combine water, coconut milk, ginger, onions, garlic, salt, pepper and shrimp paste. Stir.
Cook for 5 minutes over high heat to boil.
Reduce heat to medium and add taro leaves.
Using your spatula, press leaves into simmering broth.
Add 1 can of coconut cream and dried fish.
Cover and cook using medium heat for 20 minutes.
Uncover.
Add 1 more can of coconut cream and the chiles.
Adjust heat to low, cover and cook for another 15 minutes.
Uncover and add 1 bag of chicharon (pork rinds)
Slowly stir in pork rinds into the dish.
Cover and turn off heat.
Serve right away.