Siguradong mapapakain ka ng sobra dito | Creamy and spicy Laing | Laing na Gabi

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

shrimp paste

🥗Healthier: soy sauce

💰Cheaper: fish sauce

Soy sauce offers a similar umami flavor without seafood.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken provides leaner protein, while tofu is a vegetarian option.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat, while jalapeño is more affordable.

Go through the dried leaves, and shred them into pieces. Inspect for any stray leaves that may have been mixed in during the drying process and discard them.

Remove and discard the dark green layers of lemongrass until you reach the lighter green part. Using the back of a knife, pound the ends of the stalks to release flavor, then chop.

In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring occasionally, until softened and aromatic.

Add pork and cook until lightly browned. Season with pepper to taste. Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes. Add coconut milk and simmer until thickened. Add lemongrass and chili peppers.

Add the gabi leaves and push them down into the liquid until moistened. Do not stir for the first 15 to 20 minutes.

Lower the heat, cover, and cook for about 25 to 30 minutes or until the pork is fully cooked and the leaves have softened. Add coconut cream and continue cooking for about 10 to 15 minutes, or until the mixture is almost dry and begins to render fat. Season with salt to taste.

Cooking Techniques

Spice Level: