@panlasanglola: Laing na may pork at shrimp… Hindi ko alam kung ulam ba ’to o rice consumption challenge! 😂🍚🥥🌶️🦐 Ingredients: - 2 cups dried taro leaves (dahon ng gabi) - ½ kilo pork belly, cut into small pieces - 250–300 g shrimp, peeled or shell-on - 2 cups coconut milk - 1 cup coconut cream (kakang gata) - 1 onion, sliced - 5–6 cloves garlic, minced - 1 thumb-sized ginger, julienned - 2–4 pcs red or green chilies, sliced - 1–2 tbsp bagoong alamang, or to taste - 1 tbsp fish sauce, or to taste - ½ tsp ground black pepper - 1–2 cups water, as needed - 1–2 tbsp cooking oil Procedure: - Sauté the pork. - Heat oil in a kawali. Add the pork and cook until lightly browned and some of the fat has rendered. - Add aromatics. - Add garlic, onion, and ginger. Sauté until fragrant and the onion softens. Season. - Add the bagoong alamang and fish sauce. Stir and cook for about 1–2 minutes. - Add the coconut milk. - Pour in the coconut milk and add the black pepper. Bring to a gentle simmer and cook until the pork is tender, around 15–20 minutes. Add a little water if needed. - Add the taro leaves. Place the dried taro leaves on top of the coconut mixture. Do not stir immediately. Let the leaves soften and become submerged as they cook, about 5–10 minutes. - Simmer. - Once the leaves have softened, gently stir everything together. Simmer on low heat for another 15–20 minutes, stirring occasionally Make sure the taro leaves are thoroughly cooked. - Add the shrimp. - Add the shrimp and sliced chilies. Cook for about 3–5 minutes, just until the shrimp are cooked through. - Add the kakang gata. - Pour in the coconut cream and simmer uncovered for another 5–8 minutes, or until thick and creamy. Taste and adjust the seasoning. Serve hot with plenty of steamed rice. 🍚 #laing #ulamoftheday #ulamideas #ginataanggulay #panlasanglola

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Monday 14 September 2026 11:49:01 GMT