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Laing na Gabi

Laing na Gabi

taro slow-cooked in thick coconut milk with shrimp and dried fish. A Bicolano specialty with tender, flavorful ingredients.

Prep: 5 min Cook: 60 min

Ingredients

  • 113.4 g (4 oz) dried taro leaves
  • 0.2 kg (0.5 lbs) pork ()
  • 5 piece Thai chili pepper
  • 5 clove garlic (crushed)
  • 2 thumbs ginger (crushed)
  • 1 piece onion (sliced into thin strips)
  • 5 cup water

Instructions

  1. Prepare the gata by combining Knorr Ginataang Gulay Recipe Mix with 5 cups water. Stir until the powder completely dilutes.

  2. Arrange pork, garlic, onion, and ginger in a pot. Pour 3 ½ cups gata. Put on a stovetop and apply heat. Continue to cook for 10 minutes after the liquid boils.

  3. Add dried taro leaves. Cover the pot and continue to cook until the liquid is almost gone.

  4. Add chili peppers and then pour remaining coconut milk. Stir and continue to cook until the liquid completely evaporates.

  5. Transfer to a serving plate. Serve with rice!