RECIPE: Laing ni Mommy

After cooking Ilocano Foods this past few weeks, my hubby requested me to cook his mom's Laing.  My mother-in-law is from Legazpi, Albay.  She taught me how to cooked ginataang gabi which is called Laing by Bicolanos. It is traditionally cooked with pork and shrimps but this one is cooked with Hasa-Hasa Fish.

Gabi Leaves

ingredients

Prepare the gabi leaves by discarding the stalks.

gabi leaves

cooked the Hasa-Hasa fish by grilling or frying then shred to pieces.

Pour the coconut milk into the skillet.

Add Garlic

add onions

add lemon grass or tanglad

add shredded fish

add Green Chili (sili used for sinigang)

add cooked pork

how my pot looks like. 

add shrimp paste (barrio fiesta bagoong)

add gabi leaves

STIR the ingredients.

add whole Chili

Do not cover. Stir occassionally so that the coconut milk will not coagulate or form bubbles.  Let it cook for 40 to 45 minutes until the coconut milk is almost dried up. (Dry gabi leaves absorb the coconut milk).

 After 40 to 45 minutes when the coconut milk has almost dried up, add spring onion

 then add coconut cream ( This is the kakanggata, the first to be extracted from grated coconut)

Simmer for 5 to 10 minutes.

Continue cooking until the coconut milk has dried up.

Transfer to a serving plate. Serve. Share and enjoy!

INGREDIENTS

700 grams Gabi Leaves
110 grams Lemongrass
8     cups   Coconut Milk (US residents can buy the canned coconut 
                 milk or the frozen grated coconut.
2     cups   coconut Cream For the grated  coconut,  remember to set 
                  aside the first from the extraction, kakanggata) 
100 grams Chopped Onions
15   grams spring onions, sliced
230 grams Fried Fish, shredded (i used Hasa-hasa in this recipe)
250 grams Pork, cook by boiling separately
3     tbsp    Shrimp Paste (Barrio Fiesta)
40   grams Green Chili

COOKING PROCEDURE 

•  Prepare the gabi leaves by discarding the stalks.
•  cook the Hasa-Hasa fish by grilling or frying then shred to pieces. Cook the pork boiling in another pot.
• Pour the coconut milk into the skillet.  Add garlic, onions
• add lemon grass or tanglad
• add shredded fish
• add Green Chili (sili used for sinigang)
• add cooked pork
• add shrimp paste
• add gabi leaves
• Stir the ingredients
• add the whole chili
• Do not cover. Stir occassionally so that the coconut milk will not coagulate or form bubbles.  Let it cook  for 40 to 45 minutes until the coconut milk is almost dried up. (Dry gabi leaves absorb the coconut milk).
•  After 40 to 45 minutes when the coconut milk has almost dried up, add spring onion. 
• then add coconut cream ( This is the kakanggata, the first to be extracted from grated coconut). Simmer for 5 to 10 minutes.
  Continue cooking until the coconut milk has dried up.
  Transfer to a serving plate. Serve. Share and enjoy!