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Want a Pary Inside your Mouth? Try the Shrimp Laing Recipe Today!

Laing is a well-known Bicolano meal that is simultaneously savory, creamy, earthy, and spicy. Because of the numerous flavor explosions, it is one of the most recognizable dishes in Bicolano cuisine. Laing, which you prepare in coconut milk, is undoubtedly the ideal recipe for a weekend dinner at home. The best Laing’s trade secret? Allow it to simmer gradually for over an hour to let the flavors meld. This straightforward recipe will undoubtedly add flair to your dinner table. Buy good quality shrimp from Processors and Exporters of Prawns and try this dish at home for your loved ones.

Stock Your Ingredients

  • Two tablespoons of vegetable oil
  • 500 grams of pork, diced
  • Two tablespoons of garlic, chopped.
  • Two tablespoons of ginger, cut into strips.
  • Two pieces of green finger chili (siling pangsigang)
  • Three cups of coconut cream (kakang gata)
  • Three cups of taro leaves (Dahon ng gabi), use dried leaves
  • Two cups of pork stock
  • Salt for taste
  • Black pepper for taste
  • Siling labuyo (bird’s eye chili), sliced
  • One cup of vegetable oil and dried shrimp. Or the Hibe.
  • Three tablespoons of sugar
  • One tablespoon of vinegar

The Easy-Peesey Process

  1. In a big pot, heat the oil. Brown the pork in frying. Set aside the pork.
  2. Sauté the onions, garlic, ginger, and chilies in the same saucepan. Give 25 minutes of simmering time after adding coconut cream. Bring the mixture to a boil. Mix in the taro leaves. Add stock; simmer for 1 12 hours or until leaves are tender and wilted, stirring periodically. Add salt and pepper to taste. Add the fried pork.
  3. Creating the crunchy shrimp In a pan, heat the oil. 2 minutes of frying shrimp. Including sugar and vinegar. Cook for a further two minutes. Drain, then put aside.
  4. Place the laing on a serving dish. Add some spicy chilies as a garnish if you like.

Buy shrimp from any seafood export company or fresh food market and enjoy this dish. It will enhance the taste of your recipe, and you will love it.

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