Ludz Kitchenette: Laing

Laing


6 cups shredded gabi leaves (stems optional)

2 cups thick coconut milk

1/2 cup flaked daing (dried fish)

small piece of ginger

2-3 pieces siling labuyo

salt to taste

 

  1.  Put 1 1/2 cups of coconut milk in a saucepan.  Set aside the remaining 1/2 cup of coconut milk.
  2.  Add salt, ginger and daing.  Simmer over medium heat until fish flakes are cooked.
  3.  Add gabi leaves (and slice stems if desired).  Cooked until soft but not soggy.  Stir occasionally to prevent coconut milk from clotting.
  4.  Pour in the remaining 1/2 cup of coconut milk.  Add chili peppers according to taste.

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