Ginataang Laing

Ginataang Laing

photography | Alice Photo Life

“Laing is a dish whose origin is attributed to the Bicol region where coconut milk figures prominently in the local cuisine. I’ve tasted so many versions of laing — from almost dry to creamy, from meaty to meatless. Although I absolutely love the almost dry and practically meatless version, I have to admit that the carnivore in me prefers distinct pieces of pork in my laing. Pork is more traditional although I have used beef and it was good too.”  Casa Veneracion

Taro is called gabi in the Philippines and is widely available throughout the archipelago. The leaves, stems, and corms are consumed and form part of the local cuisine. A popular recipe for taro is laing which is heavily inspired by a dish that originated in the Bicol region. The dish’s main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish bagoong. It is sometime heavily spiced with red hot chilies called siling labuyo. [ Wikipedia ]

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note : this blog had photos attached from flickr and other sites, we would like attribute the author by posting their name and linking it back and its license.  As picture is worth a thousand words it is more effective to convey our city to our guests/visitors this coming national convention and the images used are not intended for commercial use.

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