Laing (Spicy Taro Leaves in Coconut Milk)

Ingredients:

• 200 g dried taro leaves
• 200 g pork belly, sliced into small pieces
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced into strips
• 2-3 pieces red chili peppers, chopped (adjust to taste)
• 2 cups coconut milk
• 1 cup coconut cream
• 2 tablespoons shrimp paste (bagoong)
• Salt and pepper to taste
• 2 tablespoons cooking oil

Procedure:

1. Heat the cooking oil in a large pan over medium heat.
2. Sauté the garlic, onion, and ginger until fragrant and the onion becomes translucent.
3. Add the pork belly and cook until it is lightly browned.
4. Stir in the shrimp paste and cook for another 2 minutes.
5. Pour in the coconut milk and bring to a boil. Lower the heat and let it simmer for about 10 minutes.
6. Add the dried taro leaves, making sure they are fully submerged in the coconut milk. Do not stir.
7. Add the chopped chili peppers and simmer for another 20-30 minutes or until the taro leaves are tender and the coconut milk has thickened.
8. Pour in the coconut cream and cook for another 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.

Nutrition Facts:

• Energy: 350 Kcal
• Total Carbs: 15 g
• Sugar: 5 g
• Total Fat: 28 g
• Saturated Fat: 18 g
• Omega 3: 0.2 g
• Fibers: 6 g
• Sodium: 700 mg

The nutritionist's advice: Laing is a flavorful and creamy Filipino dish made with taro leaves and coconut milk. Taro leaves are a good source of dietary fiber, vitamins A and C, and minerals like calcium and iron. Coconut milk and cream provide healthy fats, but they also contribute to the dish's high saturated fat content. Enjoy Laing in moderation as part of a balanced diet, and pair it with steamed rice for a satisfying meal.