Filipino Recipes

Laing is one fo Bicol’s trademark delicacy aside from the well-known Bicol Express. It’s main ingredient is dried taro root or what we call “dahon ng gabi” mixed with coconut milk plus some spices that made it truly from the heart of the Bicol region. Though this dish may not be for the vegetarian because of its shrimp paste ingredient, still it is one of the health conscious people can eat. It is easy to perpare and very practical.

Cooking Information:

• Estimated Time: 30 minutes

Ingredients:

• 4 oz laing (taro leaves)
• 3/4 cup powdered coconut cream diluted in 1/8 cup water (gata)
• 1/8 cup shrimps, shelled
• 1/4 cup porkloin, sliced
• 1 onion, sliced
• 1/4 tablespoon ginger, minced
• 1/4 tablespoon garlic, minced
• 1/2 tablespoon patis (fish sauce)
• 1 piece bird’s eye chilies, sliced
• 1 tablespoon oil

Procedure:

• Sauté garlic, onion, ginger porkloin and shrimp in oil
• Stir for a few minutes then add the coco cream (gata)
• Add the taro leaves.
• Season with salt and fish sauce.
• Add the bird’s eye chili (siling labuyo)
• Cook for 15-20 minutes over medium flame.

Cooking Information:

• Estimated Time: 30 minutes

Ingredients:

• 500 g (1 lb) pork, minced
• 6 medium eggplants (aubergines)
• 2 tablespoons corn oil
• ½ medium onion, minced
• 6 cloves garlic, minced
• 2 eggs
• 1 teaspoon salt
• 60g (½ cup) corn oil for frying
• tomato and spring onion, chopped (garnish)

Procedure:

• Grill the eggplants until soft for about 10 minutes on each side. Peel but do not remove stems.
• Place the eggplants into a flat-shape plate, flatten then set aside.
• In a frying pan, heat corn oil. Sauté onion, garlic until fragrant.
• Add pork and cook until it turns brown. Remove from heat.
• Beat eggs in a bowl. Dip the flattened eggplants in the beaten eggs then place the cooked pork in each eggplant and season with salt.
• Dredge with flour so the pork will adhere to the eggplant.
• In a wok, place in oil then fry the eggplants one or two at a time until brown. Remove from pan and drain paper towels.
• If desired, garnish with tomato and spring onion then serve.