Laing sa LASAP
1 tbsp. garlic, minced
1/4 cup onion, sliced
1/4 cup ginger, sliced into strips
2 tbsp. oil
1 cup porkloin, sliced into small pieces
1/2 cup shrimps
3 cups powdered coco cream, diluted in 1
1/2 cups water
1 kilo laing (taro leaves)
2 tbsp. salt
1 1/2 tbsp. fish sauce
2 pcs. bird’s eye chilies (siling labuyo),
2–3 pcs. young coconut, unhusked with top cut off to form a bowl.
1. Sauté garlic, onion and ginger in oil. Add the porkloin and shrimps.
2. Stir for a few minutes then add the coco cream. Let boil. When boiling add the laing (taro leaves).
3. Season with salt and fish sauce. Add the bird’s eye chilies (siling labuyo).
4. Let boil until cooked.
5. Serve in your coconut shell.