Taro

Laing (Taro Leaves)

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Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork belly, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup 1st extract coconut cream(kakang gata)
2 cups 2nd extract coconut milk(gata)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
3 tablespoons vegetable oil
2-3 pieces red chili(labuyo)
salt and pepper to taste

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add shrimp paste then stir cook for 2 minutes.
4. Pour coconut milk (2nd extract) then bring to boil.
5. Add in the taro leaves then push down until submerge then cook for 20 minutes. Do not stir.
6. Add coconut cream (1st extract) then simmer for 5 minutes.
7. Add green chili, red chili then adjust seasoning according to taste.
8. Continue to simmer for 10 minutes or until oil comes out.
9. Transfer to serving bowl then serve with steamed rice.

Ginataang Halo Halo

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Filipino Style Recipe: ginataang halo-halo or mixed fruits in sweet coconut milk is another popular Filipino snack, appetizer or dessert that usually served in special occasion. It is consist of plantain bananas, sweet potato, taro and tapioca balls cooked in sweetened coconut milk.

Estimated time of preparation and cooking: 40-50 minutes
Good for 3-4 servings

Ingredients:
200 grams tapioca pearls(sago)
200 grams sweet potato(camote), peeled and cut into cubed
200 grams taro(gabi), peeled and cut into cubed
6 pieces ripe plantain bananas(saging na saba), peeled and sliced
250 grams ripe jack fruit(langka)
3 cans(400 ml) coconut milk
1 can(400 ml) coconut cream
300 grams white sugar

Glutinous Rice Balls(bilo-bilo):
1 cup glutinous rice flour(malagkit)
1/2 cup water

Procedures:
Part 1
1. In a bowl, mix rice flour and water to make a dough-like consistency.
2. Get a small piece and form into small ball about 1/2 inch in diameter.
3. Repeat this step until all the dough are consumed. Set aside

Part 2
1. In a big pot, pour coconut milk and bring to boil.
2. Add tapioca pearls, sweet potatoes and taro. Simmer uncovered until the pearls are cooked.
3. Add banana, jack fruit and rice balls. Simmer until all the rice balls has floated in the surface.
4. Pour coconut milk and sugar to taste.
5. Transfer to serving bowl then serve.

Taro Coconut Milk with Tapioca Pearls

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f-tarococonutmilk

Filipino Style Recipe: taro coconut milk with tapioca pearls is a dessert. It is usually taro cooked to coconut milk until tender and then add sugar and salt to taste. Lastly, add tapioca pearls.

Estimated time of preparation and cooking: 40-50 minutes
Good for 3-4 servings

Ingredients:
500 grams taro, cut into 1/2 inch cubes
1 cup tapioca pearls
2 cans(400ml each) coconut milk
1/2 cup sugar
salt

Procedures:
Part 1
1. In a bowl with water, soak tapioca pearls for 3 hours.
2. In a pot, boil water on medium heat then add tapioca pearls. Cook for 10-20 minutes.
3. Stir constantly and make sure they don’t stick together. The pearls should turn clear when they’re cooked.
4. Drain tapioca pearls and transfer to a bowl of cold water.

Part 2
1. In a pot, bring coconut milk to boil.
2. Add sugar and salt to taste.
3. Add taro, cook for about 30 minutes or until becomes soft.
4. Lastly, drain and add tapioca pearls.
5. Serve hot or cold.

Laing

vangiz 3 Comments
f-laing

Filipino Style Recipe: Ginataang Laing(Taro leaves in coconut milk) is one of the local dishes in the Philippines. It is popular mostly in Bicol region, they made this dish fiery hot and absolutely delicious though it can an acquired taste to the Western palate.

The main ingredient of “laing” is dried taro leaves(dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork but some used a bits of minced daing, tinapa, shrimps or anchovy paste. If you are health and diet conscious, the plain Laing recipe alone will be the best choice for you.

Estimated time of preparation and cooking: 45 minutes.

Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup coconut milk(kakang gata),(1st extract)
2 cups coconut milk(gata),(2nd extract)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
2 tablespoons of oil
salt and sugar to taste

2-3 pieces red chili(labuyo)(optional)
1/4 kilo shrimp, boiled and peeled(optional)
1/2 teaspoon MSG(optional)

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add in the taro leaves. Pour in the coconut milk(2nd extract) but do not stir. Bring to a boil then simmer for 15 minutes.
4. Add green chili pepper and shrimp paste.
5. Sprinkle with salt and sugar and simmer for another 5 minutes.
6. Add the remaining coconut milk(1st extract) and continue to simmer until oil comes out.
7. Remove from heat and Serve hot.

Notes:
1. Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.
2. You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.