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I'm Chris, an Australian who enjoys cooking Filipino dishes and pairing aussie wines with my recipes.
Laing is my favorite Filipino dish :)
Now for the ingredients.
Ginger
Garlic
Onions
Shrimp paste
Chili
Shrimp
Chopped pork belly
Taro leaves
Coconut milk
Sautee the garlic and ginger
And add in few onions
Next to put in is the sauteed pork belly
Now the shrimps. Keeping the skin would be fine. Depending on your preference. But for me, I like it in tiny slices and soft rather than crunchy.
Next is the shrimp paste.
Depending on how many servings, but for this I'll put in 1 or 2 tablespoon full of shrimp paste.
Once its cooked, lets add in the chili.
I have here different kinds of chili. I have cayenne and the long/finger chili because this dish is suppose to be really spicy.
Once done, add in the coconut milk.
I add in more amount of milk because the taro leaves absorbs the liquid that makes the dish dried.
Once the milk has simmered, next will be the Taro leaves.
Here's my Laing that has been simmered 20-30 minutes.
As you can see the dish is naturally dry because of the leaves that absorbed the coconut milk.
Very good! Yummy! No need for pepper/salt. Perfect!
Though its not too spicy, I think should have add in more chili. But overall, this is really good.
I have two recommendations for you. Sauvignon Blanc from Phillip Shaw & O'Leary Walker Reisling.
These wines have the exact level of acidity to cut through the vegetable fats of the coconut milk.
They have enough sweetness to compliment the chili and to balance with the taro leaves.
Hi I'm Chris and I hope you liked my new video of the Laing recipe.
I just came back in the Philippines and I'm now in Manila.
Soon I'll bring in the wines from Australia that you've seen featured in my show.
If you're in Manila and interested in food and wine matching...
So i'll try to taste this...
I want those taro leaves!
Ouch! Hot! Hahahaha!