Spicy Laing in Coconut Cream with Dilis Recipe
Ingredients
- 1 pack (4 ounces) dried taro leaves
- 3/4 cup salted dried fish (dilis or daing), shredded
- 4 cups coconut milk
- 2 cups coconut cream
- 15 pieces Thai chili
- 1 medium onion, sliced
- 5 cloves garlic, crushed
- 2 tablespoons ginger, sliced into strips
- 2 pieces long green chili, diced
- 4 pcs red hot chilies
- salt and pepper to taste
Directions
- Combine dried fish, garlic, onion, ginger, coconut milk, and coconut cream in a cooking pot.
- Apply heat and let boil.
- Add the dried taro leaves stir until everything is incorporated
- Simmer until the leaves are soft and breaking.
- Wait until liquid almost dries out about 40 to 50 minutes on medium heat.
- Once liquid is almost out toss in the chilies, let it continue to simmer.
- Add salt and pepper to taste.
- When the mixture is close to dry, add the 'kakang-gata' or coconut cream.
- Mix thoroughly and sprinkle with a little canola oil.
- Serve with steamed rice.
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