Friday, November 20, 2009
Link Dir
Download
Resources
Music
Home
Recipe Menu
Recipe Home
My Cookbook
Newest Recipe
Highest Rated
Most Popular
Most Reviewed
Submit a Recipe
Preparation & Tips
Terms & Definitions
Conversion Table
Calorie Calculator
Help/FAQ
Latest Recipes
My Secret Pico De Gallo
Category:
Mexican
Rating:
(
5.00
)
Viewed:
180
-
20 days ago
Chalupa
Category:
Mexican
Rating:
(
5.00
)
Viewed:
140
-
20 days ago
American Chop Suey
Category:
Beef
Rating:
(
5.00
)
Viewed:
216
-
20 days ago
Deviled Eggs with Crab Meat
Category:
SeaFoods
Rating:
(
5.00
)
Viewed:
158
-
20 days ago
Sati Sauce
Category:
Sauces
Rating:
(
5.00
)
Viewed:
136
-
29 days ago
Manhattan Clam Chowder
Category:
SeaFoods
Rating:
(
5.00
)
Viewed:
368
-
47 days ago
Bacon Quiche
Category:
Pork
Rating:
(
5.00
)
Viewed:
277
-
47 days ago
Macaroni Loaf
Category:
Casseroles
Rating:
(
5.00
)
Viewed:
361
-
47 days ago
Spicy Chinese Chicken
Category:
Poultry
Rating:
(
3.00
)
Viewed:
737
-
61 days ago
Pineapple Glazed Pork Loin
Category:
Pork
Rating:
(
5.00
)
Viewed:
765
-
61 days ago
bread bonda
Category:
Indian
Rating:
(
5.00
)
Viewed:
341
-
71 days ago
Penne Past with Sausage
Category:
Italian
Rating:
(
5.00
)
Viewed:
884
-
97 days ago
More new recipes...
Search for:
in
Recipe Name
Ingredients
Publisher
Recipe Home
Filipino
Laing
A-Z:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
Y
Z
Laing
Category:
Filipino
Popular!
Author: Leslie Olalo
Added On: 10/13/2004
Viewed:
9,944
Rating:
(
3.00
) votes
453
Rate this recipe
1
2
3
4
5
User Option
Add to my cookbook
E-mail recipe
(0) Comments
Write a comment
Print recipe
Ingredients
Ingredients:
25 pieces dried taro root (dahon ng gabi)
˝ kilo pork (cut into small cubes)
3 cups grated coconut
2 cups water
1 big head of garlic (minced)
2 small onions (minced)
1 tablespoon ginger (grated)
˝ cup small dried shrimps (soaked)
6 pieces hot chili pepper (minced)
˝ cup alamang
3 tablespoons oil
Instructions
Wash dried taro root and separate leaves from stalks.
Discard the prickly part of the stalk.
Cut into 1 "
Extract the cream from the grated coconut.
In a pan, sauté garlic, onion, ginger, pork meat and stir.
Add in dried shrimp, hot chili pepper, alamang, and the stalks.
Cook until stalks are tender.
Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well.
Arrange stuffed leaves in a casserole and pour in coconut cream.
Cook until coconut cream excretes its oil and stuffed leaves are cooked well.
Serve hot.
Rate this recipe
1
2
3
4
5
Other Filipino recipes you might be interested:
Siopao (Steamed Pork Buns)
Pinoy Style Siomai
PANCIT PALABOK
Embutido (Pork Roll)
Bistek(Philippine-Style)
Lumpia Shanghai
Pork-Pina Hamonado
Bibingka Cassava
Pork Adobo
Pork Sarsiado
Add to my cookbook
E-mail recipe
(0) Comments
Write a comment
Print recipe
Today's Recipe
Red Lobster's Clam Chowder
Category:
SeaFoods
Viewed:
3986
Rating:
(
3.00
)
Browse Categories
»
Afghan Recipe
»
African Recipe
»
American Indian
»
Arabian Recipe
»
Barbque Recipe
»
Beef Recipe
»
Breads Recipe
»
British Recipe
»
Cakes Dessert Recipe
»
Candy Recipe
»
Casserole Recipe
»
Cookies Recipe
»
Desserts Recipe
»
Dips Recipe
»
Drinks Recipe
»
Dutch Recipe
»
Filipino Recipe
»
Fish Recipe
»
Chicken & Turkey Recipe
»
French Recipe
»
German Recipe
»
Greek Recipe
»
Indian Recipe
»
Chinese Recipe
»
Irish Recipe
»
Italian Recipe
»
Jambalaya Recipe
»
Japanese Recipe
»
Jewish Recipe
»
Korean Recipe
»
Lamb Recipe
»
Mexican Recipe
»
Misc Unsorted
»
Pancakes Recipe
»
Pie Recipe
»
Pork Recipe
»
Pudding Recipe
»
Russian Recipe
»
Salads Recipe
»
Sandwich Recipe
»
Sauces
»
Seafood Recipe
»
Soups Recipe
»
Syrups
»
Thai Recipe
»
Vegetable Recipe
Food & Cooking Articles
Spiritual Cookery
Saving Time In The Kitchen
Cooking: Picky Dinner Eaters
How to Make a Good Cup of Coffee
Effects of Energy Drinks: Boon or Bane
How To Select The Best Gourmet Steaks
How to Make Good Choices with Fast Food
Savory Salmon Recipes for your next Fishing Expedition