Friday, July 9, 2010



(Good for 6 servings)


¼ kilo pork meat, cut into fine cube

¼ cup ginger, sliced into thin

¼ cup tiny dried fish or daing (optional)

1 cup water

2 cups thin coconut milk

1 cup thick coconut cream

2 tablespoons vegetable oil

1 onion, sliced

5 pieces finger pepper

2 pieces fresh root tofu (optional), cut into medium chunks

Salt and ground black pepper to taste


1. Heat the oil into a large pan over a medium heat. Once the oil is already hot, sauté the garlic , followed by the onion and sweat until cooked.

2. Add the ginger and the pork. Stirring occasionally.

3. Add the water, tofu leaves and fresh root tofu (optional), coconut milk, salt and pepper to taste, let it boil for at least the meat and the tofu root is cooked.

4.Stir in the dried fish, the finger pepper and the coconut cream. Cook gently for 5 minutes or until the miture has already thickened.

5. May be served hot or cold.

Laing recipe with tofu leaves and coconut milk or coconut cream as the main ingredients and usually seasoned with chilly. Laing also is the main dish and specialty of the Bicolanos (Bicol Philippines). You will not only enjoy the savory taste and appetizing smell but you will also enjoy the different spicyness of this recipe that will surely tickle your tounge and might also let your sweat comes out while eating.

Photo by
Monica Arellano-Ongpin

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