Thursday, March 12, 2009

Laing Recipe/Ginataang Gabi/Gabi Leaves with Coconut Milk

After a few years, I tasted again the gabi leaves with coconut milk. I missed the taste so much. My grandma used to cook this dish for us since we had plenty of gabi plants in our back yard. As for this time, we have to buy it from any Filipino stores or Asian stores who sell gabi leaves. Gabi roots are good too. Usually these are cooked with beef in soups. Also, gabi roots are purple in color and sometimes in yellow. It is similar to potatoes but a bit different in tastes. The leaves tastes like spinach. Gabi can also be called taro or callaloo. Below is the recipe for ginataang gabi which is called Laing by Bicolanos. It is traditionally cooked with pork and shrimps but this one is cooked with fish.

2 large bunches of gabi leaves
2 cans coconut milk
1 head of garlic
1 large onion
3 tomatoes
3 tbsps. of cooking oil
fish (cooked, grilled or fried and shredded)
chicken bouillon
chili pepper or chilies(optional)
salt and pepper (optional)

Prepare the gabi leaves by discarding the stalks. Make sure it is dry(do not wash with water to avoid itchiness in your throat).

Heat the cooking oil in a wok. Saute the garlic for 15 seconds then add the onion. Cook for about half a minute til tender. Add the tomatoes,chilies and cook till tender over medium-high heat. Add coconut milk and bring to a boil. Add gabi leaves, fish and chicken bouillon cube, cover and simmer for fifteen to twenty minutes or until the gabi leaves are very tender and the mixture is almost dry. You may add salt and pepper if desired but have a taste first before adding. Stir occasionally.

Serve hot with rice.


Anonymous said...

sarap naman nito!

nagie said...

You may want to try this authentic recipe for laing from bicol. We don't saute the ingredient. we simply boil the coconut with all the meat, ginger, fish or shrimp that we use altogether with garlic and we use chili pepper.we only use only the 1st extract of coconut(kakang gata) After the 1st boil add the gabi leaves, put the heat on low fire and let it simmer and cook for at least an hour. Once the coconut oil comes out and incorporates with the gabi stir one time and add a tsp of vinegar and salt. ...vinegar is the secret recipe that makes the distinct taste and prevent the gabi from giving a scratchy may want to try shrimp anchovies and ground pork they are the the best ingredients to try and use plenty of garlic too:-) try it and taste the difference it is authentic!

Unknown said...

Wow!!! I'll cook it one of this days :)