Chef Virginia Velasco · Fiesta Filipino Restaurant
LAING IS a popular Filipino dish of the Bicol Region, in which taro leaves, known as gabi, are the main vegetable cooked in a spicy and creamy coconut sauce. Fresh taro leaves are hard to find, so substitute packaged sun-dried ones, which are available year-round in Filipino markets. (Note that fresh taro leaves should not be eaten raw, as they are toxic, and must be thoroughly cooked.) If you really can’t find taro leaves, try kale instead. Round scads are 4 to 6 inches long, and packages of the wood-smoked fish can be found in the freezer section of Filipino markets. Serve this traditional favourite with steamed rice.
10 oz fresh taro leaves (or 4 oz dried leaves)
2 Tbsp vegetable oil
4 cloves garlic, minced
1 Tbsp finely chopped ginger
1 small onion, chopped
1 lb pork tenderloin, in 1-inch dice
2 smoked round scads, in 2-inch lengths
1 small tomato, chopped
1 Tbsp shrimp paste
1 Tbsp chili paste
1 can (450 mL) coconut milk
1 medium Japanese eggplant, in 1-inch-thick logs
1 cup peeled and diced kabocha squash
FILL A LARGE bowl with water, add taro leaves and soak for 10 minutes (fresh leaves) to 30 minutes (dried leaves). Rinse fresh leaves under cold running water and place in a colander to drain (or gently squeeze dried leaves in your hands to remove any excess moisture). Set aside.
In a large frying pan, heat vegetable oil on high, then add garlic, ginger and onions and sauté for 2 minutes. Add pork and round scads and sauté for another 2 minutes. Stir in tomatoes, taro leaves, shrimp paste and chili paste, mix well and cook for 2 to 3 minutes. Pour in coconut milk and ½ cup water, stirring gently, and bring to a boil. Add eggplant and squash and sauté for 3 minutes, then reduce the heat to medium-low, cover and braise for 10 minutes. Transfer to a large family-style platter and serve hot.