Laing Sa Gata

Laing Sa Gata

Vegetable Recipes | 0 comments

Spicy Taro Leaves and Coconut Milk Stew or Laing sa Gata is an all-time favorite of Bicolanos that has been learned to be loved by many for years. This classic dish is distinct from the usual vegetable dish because of its mixture of creamy and spicy delight.

Background

Laing sa Gata is a signature dish of Bicolanos which makes use of both notable ingredients in Bicolano cuisine, Laing (taro leaves) and Gata (coconut milk).

Laing has originated from Bicol, and is profoundly known for being one of the primary ingredients in serving classic vegetable dishes in the region such as Pinangat and Inulokan. Its leaves are taken from a Gabi plant, an indigenous vegetable in the Philippines.

How do you know if the Taro leaves are still good and fresh?

The fresh ones are frequently brown and a bit hairy. You’ll easily notice if these are already rotten as they have soft spots and mold. Better check these well prior purchase and/ or cooking.

What are the health benefits of coconut milk (gata)?

Coconut milk can help not just in relieving constipation, but also in losing weight. Not only that, this wonder ingredient also aids in lowering blood pressure and cholesterol. Because of its health benefits, Kusinang Bicolana has used it in other yummy recipes like Pork Belly Dinuguan with Gata and Special Bicol Express.

Cooking Tips

  • Cooking with the taro leaves should be minimal mixing to not cause any itchy sensation.
  • You can also add 1 tbsp. of brown sugar to add sweetness to its taste.

Getting you hungry, let’s get cooking!

Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:

PREP TIME COOK TIME TOTAL TIME COURSE CUISINE
30 mins 30 min 1 hr Main Course Filipino
  • 1 big Onion thinly sliced
  • 1 medium Ginger sliced
  • 1 bulb crushed Garlic
  • Red & green Chilis
  • 500 g Pork Belly (cut into bite size)
  • 50 g dried Taro leaves
  • Cooking Oil
  • 1 cup Coconut Milk
  • 1 cup Water
  • 1 tbsp Shrimp Paste (Bagoong)
  • 8 – 10 pcs Shrimp
  • 1 tsp Salt
  • 1 tbsp Brown Sugar
  1. Mince 1 whole onion, 1 medium-sized ginger and 1 garlic.
  2. Cut into half 1 red and 1 green chili pepper.
  3. Slice 500g of Pork Belly into bite sizes.
  4. Prep 50 grams of Taro leaves by gently cutting leaves into halves.
  5. Pre-heat pan and then add oil on medium heat.
  6. Pan fry the pork belly cuts until golden brown.
  7. Cover the pan.
  8. Let it simmer in medium heat for 8 to 10 minutes.
  9. Check if all portions are already cooked.
  10. On the same pan, sauté crushed garlic.
  11. Add the sliced onion and ginger then mix, while keeping the cooked pork on the other side of the same pan.
  12. Pour 1 cup of coconut milk to the pan.
  13. Mix all ingredients and let it boil for 10 minutes.
  14. Add 1 tbsp. of Shrimp Paste.
  15. Add 8-10 pieces of small-sized shrimps.
  16. Cover the pan.
  17. Let it boil for another 5 minutes on medium heat.
  18. At this stage, the meat is soft. We can now add the Taro leaves. (Best not stir the Taro leaves to prevent the irritating sensation.)
  19. Let the leaves soak in and absorb the coconut milk for 15 to 20 minutes.
  20. Cover the pan and let it cook for another 10 minutes on medium heat.
  21. Add 1 tbsp. of salt.
  22. Then mix.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             
  23. Add ½ cup of Coconut Cream.
  24. Put the sliced chilies on top then close the lid.
  25. Cook for about 5 to 10 minutes until almost dry and begins to render fat.
  26. Serve and enjoy!
If you like this recipe, you may be interested in some of our classic recipes: Watch the video below where we walk you through every step of this recipe. Check out our collection of recipes on Youtube, Facebook or on our Instagram.

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