Laing is always favored by many Bicolanos. Majority of the people knows how to cook them and restaurants and small eatery had their own version of laing.
Although it was very easy to make, right procedure is needed so that you will achieve the saucy texture without the itchiness in your taste bud.
Being raised in Manila, I am not fond of dishes that are cooked in coconut milk (guinataan), I prefer dried dishes or with soup but when I married a Bicolano, the first thing I needed to learn (of course beside learning the dialect ) is their favorite spicy guinataan dishes, spicy is out of the question because my father is half Bicolano and we both love spicy foods but dishes cooked in coconut milk is one thing I have to learn.
So, I have to ask new found friends and relatives on the right procedure and to let them share with me their well kept techniques and secret. Everybody had something to share and of course at first, you will never get it right even if you have followed the basic procedure but as time and years goes by, you will surely know it from the heart.
Now, I am sharing with you another version of Laing topped on Pasta. Maybe you have already heard about it including, Laing Ice Cream, Pizza Laing. This is something your family, friends and visitors will love. I bet, you will be the subject of talk on tomorrow’s topic and your friend will surely all be dying to ask for the recipe.
Laing ingredients
Ingredients:
½ Kilo Fetuccine pasta
1 plastic Dried Gabi leaves
1 can Original Purefoods Corned Beef. Chili Garlic
4 cups of coconut milk (1st and 2nd wash)
2 tablespoon of oil
1 small ginger ( chopped and minced)
1 small garlic (minced)
1 small onion (chopped)
7 pcs hot pepper (siling haba) red and green
Water
Black Pepper and salt to taste
Procedure/Preparation:
Pasta:
In a large pot, bring 4 liters water to boil, put 2 tablespoon of oil and sprinkle some salt. Salt is used to season your pasta, so it will not taste flat.
When the water is boiling,(make sure it is boiling first) put your pasta and cooked for until it was tender of slightly firm on your bite or as they called al dente.
Drain the pasta and set aside.
Laing Toppings
laing
In a large pan, pour 2nd washed coconut milk, add garlic and onion, ginger and sili, bring them to boil. Stir occasionally so that the coconut milk will not (magbuo-buo).
Add the Purefoods Corned Beef, continue stirring.
Add your Dried gabi leaves and make sure that you cooked them in a low fire.
Pour gradually some coconut milk (first wash). Put the sili and stir a little bit until a saucy texture is achieved. Make sure not to stir hard because your laing might become over cooked and become itchy on your tongue.
On a plate, placed some pasta and pour Laing on top. See my Adorable Peachy with this dish.
pasta laing with spicy corned beef
Savor the smell. Enjoy the meal!
