Bicol, a popular place in Philippines for tourist destination. It is known for Mayon Volcano, an active Philippine volcano known for its perfect shape. Bicolanos life is so simple, their main means of livelihood is through farming and fishing. One of their main agricultural products is copra (coconut fruit) which is a primary ingredient for animal feed, Copra is also a great source of cooking oil. Aside from natural scenery that Bicol offers for its visitor, Bicol province is also known for their recipe. One of the common characteristic with Bicolanos recipe is for being hot and spicy and for using coconut cream as a base for sauce with their recipe. One of the most well known Bicolano recipe are known as Kinunot, a spicy appetizer usually cook with shark meat or sting ray, Bicol express is also a popular Bicolano pork recipe, it is usually cook from liempo meat (Pig belly) and garnished with a lots of chili and coconut cream. Bicolanos Laing, a well known vegetable menu has become a popular day to day food for every Filipino not only on Bicol region but almost in entire Philippines , Filipino from all walks of life loves this recipe so much as it become one of the most cooked menu in every carinderia, it is not only delicious but affordable too. Laing or Pinangat as commonly called in Bicol is easy to prepare and so flavorful, here is my method for cooking this awesome Bicolano food recipe Laing.
For cooking Laing you will need the following ingredient:
2 bundle of taro leaves with stalk
2-3 tablespoon of minced garlic
1 whole onion peeled and slices
2-3 pcs peeled garlic, crushed
100 gram of labahita (variety of dry fish)
250 gram of liempo meat
Salt to taste
2 cups of coconut milk (gata)
2 cup of coconut cream (kakang gata)
2-3 pcs chilli, sliced
2-3 tbsp bagoong (shrimp paste) optional
Preparation for taro Leaves and Stalk:
Separate taro leaves from stalk, peel stalk by removing fibrous skin of the stalk, shred taro leaves and sundry both stalk and leave for 2-3 days.
Procedure for Cooking:
In a casserole, bring to boil taro leaves with coconut milk with coconut milk with bagoong (optional), ginger, garlic, onion, labahita (dryfish), upon boiling put fire into low and simmer until the sauce almost dry. Add kakang gata (coconut cream), siling labuyo (hot chili) and simmer to dry the sauce. Salt to taste and add vetsin. Laing is best served when it is newly cooked with hot steamy rice.