Laing

Name: Laing
Ingredients: Coconut milk, prepared (100g MAGGI® Coconut Milk Powder dissolved in 600 ml water) 3 cups (100 ml); Onion, sliced thinly (medium) 1 pc; Pork liempo, sliced thinly 250 g; Bagoong alamang 1/4 cup (60 ml); Ginger, sliced 1/4 cup (30 g); Garlic, crushed 4 cloves (16 g); Labuyo 3 - 4 pcs (10 g); MAGGI® Supreme Seasoning Granules 2 tsp (5.34 g); MAGGI® Chicken Stock 1 tsp (3.33 g); Taro, dried (75 g); Coconut cream, prepared (30g MAGGI® Coconut Milk Powder dissolved in 80ml water 1/2 cup (30 ml)

Brand
Number of servings

10

Taro leaves simmered in coconut milk

Ingredients

Coconut milk, prepared (100g MAGGI® Coconut Milk Powder dissolved in 600 ml water) 3 cups (100 ml)
Onion, sliced thinly (medium) 1 pc
Pork liempo, sliced thinly 250 g
Bagoong alamang 1/4 cup (60 ml)
Ginger, sliced 1/4 cup (30 g)
Garlic, crushed 4 cloves (16 g)
Labuyo 3 - 4 pcs (10 g)
MAGGI® Supreme Seasoning Granules 2 tsp (5.34 g)
MAGGI® Chicken Stock 1 tsp (3.33 g)
Taro, dried (75 g)
Coconut cream, prepared (30g MAGGI® Coconut Milk Powder dissolved in 80ml water 1/2 cup (30 ml)

Preparation

1

Prepare the coconut milk and cream micture with MAGGI® Coconut Milk Powder accordingly.
2

In a heavy bottom pot, simmer the coconut milk, onion, pork, bagoong, ginger, garlic, and chili for 20 minutes.
3

Stir the mixture from time to time to prevent the ingredients from burning or sticking at the bottom of the pan.
4

Place the dried taro leaves into the coconut milk and press down without stirring.
5

Cook for another 15 minutes over low heat and ensure that the leaves absorb the coconut milk fully. Adjust seasoning and add the coconut cream.
6

Simmer gently for 5 minutes or until the coconut cream mixes into the rest of the ingredients fully.

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