Laing - Taro Leaves In Coconut Milk

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 150 g dried taro root, leaves washed (we use taro leaves, for some funny reason, recipezaar insists with taro root)
• 4 cups thick coconut milk
• 1 onion
• 2 tablespoons crushed garlic
• 2 tablespoons chopped ginger
• 2 tablespoons vinegar
• 1 stalk lemongrass, tied in bundle
• 250 g smoked fish fillet, unboned
• 250 g lamb, diced
• 250 g shrimp, deveined, skin and heads removed
• 2 cups additional coconut milk
• 2 tablespoons chili (siling labuyo or jalapeno)
• salt

Recipe

• 1 sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.
• 2 add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). season well.
• 3 pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.
• 4 when the mixture has thickened, add the taro leaves.
• 5 stir occasionally over medium heat.
• 6 when the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. keep stirring to avoid curdling.
• 7 add vinegar.
• 8 cook over low heat until coconut milk turned almost into oil. serve hot or at room temperature with rice.