Pagkaing Pinoy-Laing

I am from Bicol and this is our "national dish" Laing or Ginataang Dahon ng Gabi.

Gabi or taro is a versatile plant which leaves and stalks are cooked in coconut milk while the tuber (taro root crop) is cooked as sweets or desserts or can be used in vegetable dishes as well.

This is the recipe of the family.

Ginataang Dahon ng Gabi (Gabi Leaves with Coconut Milk)
Lutong Bikolano
Sangkap: (Ingredients)
  • 20 tuyong dahon ng gabi,gayatin o himayin

(US residents can buy from
Filipino store, ready-to-cook-taro leaves packed in a plastic bag.
If you buy the gabi leaves with stems, let the bundle dry first. Fresh
leaves are not ideal for laing. There is a substance in the leaves and stalk
which make the throat itches. The stems may be included as long as they
are thoroughly dry, peeled and cut into half inch-size).

  • 1/2 lb. pork (My mom used pork with little fat, diced in small pieces. If she used already cooked meat, she shreds them into small pieces).
  • 1/2 lb. shrimp. (shelled) (small shrimps)I substitute hibe(dried naked
shrimps or the precooked shrimps that can be bought from the Oriental stores).
  • 1 medium size ginger root.(before cutting it into strips, I peel and crush it first)
  • siling labuyo (red pepper) (optional)(we usually put the crushed pepper before serving.There may be members of the family who do not want spicy laing).
  • pamintang buo (peppercorns)

  • 2 tbsps. bagoong (2 tbsps of shrimp paste)(optional)(For apartment and
    conduminium dwellers, cooking with bagoong is discouraged. I substitute patis).
  • 3 tasang gata ng niyog (3 cups of coconut milk)(US residents can buy the canned coconut milk or the frozen grated coconut. For the grated coconut, remember to set aside the first from the extraction, kakanggata ).
  • 1 kutsarang cooking oil (1 tbsp. of cooking oil).
  • 1/2 tasang tubig ( 1 cup water)
  • crushed garlic

    1. Put the diced pork in a deep skillet. Put water, enough to cover the meat.Cover and let boil for a few minutes or until the meat is cooked. Add water if necessary.

    2. When water has dried up,wait until the meat is a little brown. Put the cooking oil and stir on a slow fire. Add the crushed garlic and continue stirring until the garlic turns brown. Add the ginger and the shrimp.

    3. Pour the two cups of coconut milk into the skillet. Do not cover. Stir occassionally so that
    the coconut milk will not coagulate or form bubbles. Add the peppercorn.

    4. Add the gabi leaves when the coconut milk is boiling. Let it cook until the coconut milk is almost dried up. (Dry gabi leaves absorb the coconut milk).

    5. Add the last cup of coconut milk( This is the kakanggata, the first to be extracted from grated coconut) and the shrimp paste or patis to taste.

    Continue cooking until the coconut milk has dried up.


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