Bulusan Laing/Pangat na Gabi (Taro Stew)

Name: Bulusan Laing/Pangat na Gabi (Taro Stew)
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 kg Gabi or taro leaves and stems peeled, chopped and dried; 1 liter regular watered coconut.milk; 1/4 liter coconut milk - unang piga- (pure); 1/4 kg smoked (tapa) galunggong or round scad - deboned and grated; 1/4 cup salted tiny shrimp (Bagoong na alamang) -washed; 3 small onion chopped; 10 clove garlic - minced; 6 small chili picante; 1 tsp salt; 1 small ginger - peeled, crushed and sliced; 1/4 kg pork - regular.lean with fat

joelfrance1 @cook_3444014

Gallup, New Mexico

Bulusan Laing/Pangat na Gabi (Taro Stew)

joelfrance1 @cook_3444014

Saved

Ingredients

1 hour

6 servings

1 kgGabi or taro leaves and stems peeled, chopped and dried
1 literregular watered coconut.milk
1/4 litercoconut milk - unang piga- (pure)
1/4 kgsmoked (tapa) galunggong or round scad - deboned and grated
1/4 cupsalted tiny shrimp (Bagoong na alamang) -washed
3 smallonion chopped
10 clovegarlic - minced
6 smallchili picante
1 tspsalt
1 smallginger - peeled, crushed and sliced
1/4 kgpork - regular.lean with fat

Saved

Steps

1 hour

1

Put the chopped onions to the pure coconut milk in a small bowl and set aside.
2

Put regular coconut milk in a pan, add salt, garlic, bagoong, tapa, pork meat and ginger and bring to a boil.
3

Add taro and simmer for 10 minutes.
4

Add chili picante. For hot recipe.option, use siling labuyo- crushed. Simmer.for another 2 minutes.
5

Remove from fire. Add the pure coconut milk with onion and spread as toppings. Cover for 5 minutes. Serve with rice for 6-8.persons.