Overseas Pinoy Cooking

CREAMY LAING with DRIED FISH │ LAING at DAING │ Paano Lutuin ang Laing na Walang Kati Try this Laing at Daing, Laing with Dried Fish Recipe The not to secret cooking of laing na walang kati is not to stir the laing’s first 5 to 10 minutes cooking stage, then the dried laing leaves has to be cooked very long. The laing leaves should have been dried properly. Ingredients: 1 big bowl dried gabi leaves 1/2 kilo pork, cut, adobo size 3 large alumahan dried fish or any meaty dried fish, soaked and rinsed, cut into wide strips 1/4 cup bagoong alamang 2 400ml packs Coco Mama coconut milk 2-3 thumb size ginger, sliced 1/2 head garlic, chopped 2 medium size onions, chopped 3-5 pieces green chilies 4-5 red chilies 1-2 tbsps. crushed black peppercorns 1/3 cup fish sauce salt to taste

Ginataang Canned Smoked Tuna with Spinach . This dish may not look as colorful or not visually appealing but mind you it is as good as any Vegetable Ginataang dish . I have been using baby spinach as an alternative vegetable on a lot of my vegetable dishes that I have cooked here in Australia . Baby spinach are readily available in most supermarkets even on remote mining Town where I am now located. Ginataang Canned Smoked Tuna with Spinach came about when I was looking for something that require less ingredient, easy to prepare and can be cook in less than 20 minutes. I am sure the ingredients should be available in most supermarket where ever you are including the spinach. As I said cooking is definitely easy, here’s how I cooked my Ginataang Canned Smoked Tuna with Spinach . Ingredients: 2 bags of 120 grams baby spinach 1 small can/140ml canned coconut cream 1 small can/125 grams canned smoked tuna slices 2-3 cloves garlic, peeled, crushed, chopped 1 thumb size

Laing Stuffed Squid is another OPC’s experimental dish that is inspired for my love of ginataan food and seafood particularly the squid. The idea came about while cooking laing that I was craving since I come back to Manila. The idea is to stuff the squids with laing then place the stuffed squid on top of the laing (during the final stage of cooking) to just steam cook for a few minutes. Remember that the squid should be cooked as quick as possible otherwise it will turn like rubber. If you have your own laing recipe then you may use it as stuffing otherwise use the laing recipes on the archives, Laing, Taro Leaves in Coconut Milk or Laing at Daing, Laing with Dried Fish . To serve I just sliced the squid in to rings then pour over my prepared my creamy laing sauce. To make the creamy laing sauce just I just scoped out about 2 cups from the broth of the cooking laing, I added extra coconut milk to my usual laing recipe for this purpose. I just thicken it

Pork and Spinach in Coconut Milk, Pinoy Laing Style is another innovative dish that I want to share. The idea of the recipe comes from one of my favorite Indian lamb meat dish with spinach in coconut milk. Today I was wondering if I could cook it laing style. Dried taro leaves is already available where ever you might be just visit your any Asian store near your place, and sometime available also on some large supermarket but for overseas Pinoy who have no access of dried taro leaves you may now use spinach as an alternative to your favourite laing dish. Click here and here to see my previous laing recipes. The recipe will use 1/2 kilo of frozen chopped spinach leaves and some fresh spinach for texture, I used baby spinach but the usual mature leaves can be used just coarsely chop them. I also used canned coconut cream instead of the fresh coconut milk. Pork is used as sahog but if you wish to use shrimp, dried fish or whatever available. The secret here is to s

Laing at Daing, Laing with Dried Fish . I love my laing cooked with dried fish. Both taro leaves and dried fish are best cooked with coconut milk. With this combination I could consume several serving of rice. Cooking is as simple as my previous post of laing, except for the addition of ginger and onion, I simmered my coconut milk together with the aromatic ingredients and bagoong alamang before adding the taro leaves. The gabi leaves are simmered at low heat with out disturbing or stirring for the first 20 minutes. To wash off the salt and lessen the saltiness of the dried fish it should be soaked for at least 15 minutes or more. For this recipe I used a meaty dried labahita fish but any dried fish will do, however I recommend a meaty dried fish. Here is the recipe. Ingredients: 150 grams dried gabi leaves 250 grams dried labahita or any meaty dried fish soaked and rinsed, cut to serving pieces 1/4 cup bagoong alamang 2 cups coconut milk, kakang gata

Laing or Taro Leaves in Coconut Milk is another Bicol dish. This is a very popular dish along side the equally famous Bicol express or gulay na lada . Most of you would probably though that cooking laing is complicated. I am sharing to you a simple way of preparing this dish. Here are some tips to remember, use only dried laing leaves if possible have it re-dried under the sun for a couple of hours before cooking, do not stir the laing in the first 10 to 20 minutes of cooking, use generous amount of coconut milk, while cooking stir carefully to avoid mashing the leaves. Here is the recipe of my  Laing or Taro Leaves in Coconut Milk, enjoy Ingredients: 150 g. dried gabi leaves 200 g. pork, diced 150 g. medium size shrimp. shelled 2 cup coconut milk, kakang gata 5-6 cup coconut milk 1/2 head garlic, minced 5 pieces green sili 4-5 siling labuyo , chopped coarsely ground pepper salt Cooking procedure: Quickly rinse dried gabi leave and