Recipe ng Laing ng Isang Bicolana
Huwag mong papakainin ang Bikolano ng LAING na hindi tama ang luto, iirapan ka ng mga iyan. Nang ako ay kumain sa isang Pinoy restaurant, tuwang-tuwa akong makita na meron silang laing. Muntik ko nang isumpa ang restaurant na iyon. Ang laing na isinilbi nila sa akin, lumalangoy sa gata ng niyog. HOYYYY hindi ganyan ang tunay na laing.
Gabi plant
Paano pagluto? Ito basahin ninyo. This is the recipe of the family. Ginataang Dahon ng Gabi (Gabi Leaves with Coconut Milk) (Laing) Lutong Bikolano Sangkap: (Ingredients)
- 20 tuyong dahon ng gabi,gayatin o himayin
(Ang mga US residents ay pwedeng bumili sa Filipino store ng ready-to-cook-taro leaves packed in a plastic bag). Kami sa Bicol, kinukuha lang namin yan sa likod-bahay. Hindi pwedeng lutuin ang hindi pinatuyong dahon ng gabi. Fresh leaves are not ideal for laing. Merong substance sa dahon at sa stalk na pinakakati ang throat pag ito ay nakain. Ang stems ay puwedeng isama kung ito ay tuyo rin, inalis ang balat na manipis at pinutol ng kalahating pulgada ang laki. Ang aming paggutay-gutay ng gabi ay sa gitna ng aming mga tsismisan kung anong nangyayari sa kapitbahay, sa pelikula at sa pulitika. Hindi ginagamitan ng kutsilyo ang dahon ng gabi. Ito ay “pinag-pupunit-punit” sa pamamagitan ng paghila. Para bang “he loves me, he loves me not”. Unang inaalis dito ay ang dulo ng dahon. Ito raw makati. 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). Mahilig siyang magrecycle ng karne. Kagaya nito, puwede niyang isahog ang tirang adobong baboy.
- 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).
- 2 tbsps. bagoong (2 tbsps of shrimp paste)(optional)(For apartment and
- condominium dwellers, cooking with bagoong is discouraged. I substitute patis. Amoy na amoy iyan sa hallway a t pumapasok sa pinto ng ibang unit).
- 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 ).
Sa bicol noon, meron kaming kudkuran. Unahan kaming mga bata doon sa sabaw ng niyog. Kabibili ko lang kahapon sa international market ng coconut juice. kamahal. Pero alam ba ninyong ito ang purest water na pwedeng gawing IV para sa manghihina. Pagkatapos makudkod ang niyog, pinipiga ito para makuha ang gata. Ang mga kababaihan sa amin, kumukuha ng kunti, pinapahid nila sa buhok bago maligo para maging makintab ang kanilang buhok. Pag naarawan sila..hmm amoy niyog. hahaah
- 1 kutsarang cooking oil (1 tbsp. of cooking oil).
- 1/2 tasang tubig ( 1 cup water)
- crushed garlic
Instructions:
1. Put the diced pork in a deep skillet. Put enough water to cover the meat.Cover and let boil for a few minutes or until the meat is cooked. Add water if necessary hangang ito ay malambot. Manood ng TV.
2. When water has dried up,wait until the meat is a little brown. yong tumitilamsik pa. 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.
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. Iserve ng may kasamang sili. Hmmm Kainan na.
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The Cat is a part-time educator who was also a former Dean. She is a CPA with a PhD in Economic Development and Doctorate in Business Admin., enjoying her early retirement because of her disability; of being brain challenged, hehehe! that's according to her.
Nagugutom na ako.
Laing naman dyan.
ako din nagugutom.. paborito ko yan lalo kung may daing, magata at masili
naglaway ako dun a, set! mis ko na mga gulay na ulay sa pinas, kasi naman e
mukhang yung gabi ay ornamental plants na pinagbibili sa lowes.
Oo nga kasi niluto kong laing, naubos bago naretrato. heheh
wahahaha, nag dayo ka pa pala sa Lowes hehehe!
meron bang gabi sa Lowes? hihii
@Reesie, try kong bumili noong ornamental plant sa Lowes tapos experiment kong sahog dito sa recipe ni CaT. Report ko sa iyo ang lasa, yon ay kung buhay pa ako afterwards. hehehe
silver,
Nilalaing-laing mo lang ang liang eh talaga namang laing lang yan. hohoho
Naglalaway na ako dito. At malapit na akong sumabet sa kisame. Importante para sa mga paniking katulad ko ang makakain muna bago sumabet sa kisame.
orchic,
gutom ka na ba? hindi ka na nakapagsalita. hahaha
naku, ang hirap pala gumawa ng laing from scratch! napaka complicated! bili nalng ako yung nasa can. hehe
hindi uso ang lain sa Kabisayaan pero ganitech pala ang pagluto. thanks for sharing ms. cat.
ressie,
natikman ko rin yong nasa lata. sus grabe namang tuyo.
Yay, I want laing. Now na!
Sige sumabit ka na. takpan ang tenga baka mahulog ang mga turnilyo.
lalaine punta ka sa karinderya ni aling karing.
mga salbahe kayo. kami naman dati namimili noon sa Home depot.
betchabygollywow, namimiss ko ang laing… srap ipartner sa pritong tulingan.
at least, kahit na pinag-tatawanan ninyo at ino-okray okray ang cooking nang reyna, this is one that i know soooooo well hahahaha!
alam ko talagang matagal ang proseso niyan…
kaya, bibili na lang ako ng luto na, hehe…
Galing po ng recipe niyo. I want that laing! Pwede po bang magpost din kayo ng picture ng finished product?
I remember long long ago yung mabait naming kapitbahay (Bicolano) madalas kaming binibigyan nito .. May butas kasi ang bakod namin na siguro malapit sa dirty kitchen nila tapos doon lang nila nilulusot sa butas yung ulam
sabi ng iba wag lang daw haluin masyado ang gabi dahil kakati pero ayon ke ms cat eh alisin ang dulo ng dahon, gawin ko yan sa sunod.
nakatikim na rin po ako nong nakalata pero parang pinakuluan lang, bukod sa kapiranggot lang gata eh sadyang alang lasa. dapat na label non eh pinakuluang gabi at hinde laing.
Huy, favorite ko ang laing na may kasamang tinapa! ^_^
Hay, hindi ako makahabol sa post dito sa Barrio Siete. Ilang oras lang ako naglaho sa blogosphere napakadami ng na-blog mga ka-barrio! @_@
noong niluto ko ang laing, pinalamig ko for picture taking. tapos kinain ko kaagad. naubos.
Totoo yan. Isang beses lang akong bumili, tapos wala na. So ang binibili ko na lang yong taro leaves at bumibili ako ng canned gata.
naku isa ring paborito ko yan.
I will try this Ms. Cat. May nakikita akong dried taro leaves sa supermarket pero di ko kasi alam lutuin.
Ang alam ko nga eh hindi lumalangoy sa gata ang laing. I like it with snail pero hindi yong golden ha kundi yong susong pilipit. Sarap…
Thank you sa recipe. I will try this asap. The best laing na try ko was when we opened business in Legaspi, Albay (“Mr. Crab” Restaurant owned by Cong Bichara) and meron din dun sa may PNB bahay lang and selling take-out orders. There’s also one restaurant along the higway in Camalig, Albay. The best din dun. For me, the hotter the better!
Anyway, What’s the difference between laing & pinangat?
Now, I’m back in Manila and longing for authentic laing. I have to get it soon. I figured that if If one can’t get it anywhere here, must learn how to make it yourself then. That’s how I stumbled unto this website.
Will post again re my success (or failure!) in cooking this.
Again, thanks a lot.
Joel
Bakit nagluto ako ng laing eh makati. Paano ba tanggalin ang kati ng laing kahit luto na? Palpak ako dun eh.
frank
di ka naman ata bicolano eh. (no offense)
pag pang bicolanong luto, di naglalagay ng karne. gumamit ka ng tinapa (tanggalin mo na rin tinik). at ang pinaka importante wag ka maglalagay ng patis. shrimp paste dapat to be exact “balaw”. Iba kasi ang shrimp paste sa manila kesa sa bicol.. sana makatulong… yung mga nagrereklamo sa katikati.. sinabi na nga ng gumawa na wag na wag gagamit ng fresh gabi.. patuyuin nyo muna.. sana makatulong to para sa original bicol laing o “natong”
Dipungal! Nagririliwoy ako! Thanks, Cat, for sharing this. I actually still have one pinangat left in the freezer…reserved for the really rainy day.
@ Joel: I totally agree that nothing beats the real mccoy when it comes to laing and pinangat and that some of the best are made along the Camalig highway. But for those who may have very little time to go out of their way, the ones sold at the Legazpi airport canteen are Camalig-made just the same. I get mine from there. Current price is P40/pc. Each time I go home, I fly back with at least 30 pcs for myself and for friends who’re just as deprived & hungry as I am. And, of course, every piece is always “super-spicy” on request.
Laing is strictly taro, in this context, the leaves; stalks are optional. The truth is, rural Bicol cooking uses the stalk as extenders, for extra volume. Pinangat, on the other hand, is stripped laing leaves (“kinunot”) wrapped in at least two whole laing leaves, tied with a strip of dried banana stalk, then laid over criss-crossed stalks (as “sapin” so the bottom pinangat don’t burn) and then slow-cooked roughly the same way as ordinary “kinunot” na laing.
What makes either dish special or unique is the slow-cooking method, the creaminess of the coco milk, the time when the “primera”/”kakang gata” is poured and left to simmer.
Correct, too, that once simmering, you don’t stir, not exactly to avoid the “kati”/”gatol” but quite simply so as not to crush the tender leaves. stirring it makes your laing into a broth.
While I agree that the best ingredient is still the Bicol “balaw” (shrimp paste), I’m not too sure, though, about the necessity to dry the leaves before cooking. What I learned from my Dad and his mom is knowing from sight which “gabi” is “makati”/”magatol” and which is not. I won’t hazard to say it here right now without first confirming my recollection with my Dad; once I do, I’ll share it here. My Lola used to sell pinangat and my Dad and his brother used to sell them by the “riles” in Legazpi back when they were sending themselves through school.
Great and terribly appetizing post here, Cat! Thanks, again! Hey, mga liwoy nindo, ha?
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