Laing has undoubtedly been one of the most famous Filipino vegetable dishes. There has been countless versions of this dish introduced throughout the years. This version, which I call Anghang Sarap Laing with Shrimp, is a combination of the original simple version and the later versions wherein shrimp are added.
The original version is pretty simple; all ingredients are boiled together in coconut milk until the dried taro completely absorbs the liquid. This is quick and easy, but it will need at least 50 minutes for best results. The boiling process is composed of two parts, the first involves pork along with most of the ingredients except for the taro leaves and shrimp paste. Doing this ensures that the pork is tender enough before the taro leaves are added. This takes a minimum of 30 minutes. The second part is when the taro leaves and shrimp paste (or balaw) are added. It can take up to 30 minutes for this process to complete.
Since I am adding shrimp to the original version, I made sure that it does not interfere with the procedure. This is the reason why I cooked it first by pan-frying and added it later on during the last minute for cooking. There are a couple of benefits in pan-frying shrimp. First, you can be sure that it will be cooked just right (not overcooked ). Frying for 1 minute per side is enough to give you a fresh tasting shrimp. It even has that mild sweet taste. The remaining oil now contains the flavor from the fried shrimp. It helps make the laing more tasty.
Anghang Sarap Laing is something that I recommend to everyone. This simple recipe should be able to guide you on how to cook it. Watch the video below for even more guidance and ideas. Happy cooking! Enoy!
Try this Anghang Sarap Laing with Shrimp Recipe. Let me know what you think.
Anghang Sarap Laing
Ingredients
- 2 ounces 60 grams dried taro leaves (dahon ng gabi), chopped
- 5 ounces pork shoulder chasm, sliced into thin small pieces
- 10 pieces medium shrimp cleaned
- 2 33g packs Knorr Ginataang Gulay Recipe Mix
- 2 tablespoons shrimp paste bagoong alamang
- 4 thumbs ginger sliced
- 2 medium onions sliced
- 7 cloves garlic crushed
- 10 to 12 pieces Thai chili
- 4 1/2 cups water
- 3 tablespoons cooking oil
Instructions
- Prepare the gata mixture by combining Knorr Ginataang Gulay Recipe Mix with 4 1/2 cups water. Mix well. Set aside.
- Heat oil in a pot.
- Pan-fry the shrimp for 1 minute per side. Remove and set aside.
- Pour the gata mixture into the cooking pot. Let boil.
- Add pork, onion, ginger, garlic, and chili. Cover the pot. Boil in medium heat for 30 minutes or until the pork becomes tender.
- Add the shrimp paste. Stir.
- Add the dried taro leaves. Cover the cooking pot and continue to cook for 20 minutes in low heat. This will allow the taro to absorb the gata mixture well.
- Stir. Continue to cook for 12 to 15 minutes.
- Add the pan-fried shrimp back into the pot. Stir.
- Transfer immediately to a serving plate. Serve with warm rice.
- Share and enjoy!
Princess says
September 9, 2018 at 5:13 pmCan fresh taro leaves be subbed for the dried leaves? Will cooking time be longer? Not able to find that knorr mix in my grocery store in Big Island, Hawaii. Can you suggest alternatives or tell me what’s in that mix?
Bernie Bernardo says
September 15, 2018 at 12:01 amHi,
You can use also any coconut milk powder, same as I’m using too and its no problem.