Laing - Taro Leaves in Coconut Milk

Ingredients

• 150 g dried taro root, leaves washed (we use taro leaves, for some funny reason, Recipezaar insists with taro root)
• 4 cups thick coconut milk
• 1 onion
• 2 tablespoons crushed garlic
• 2 tablespoons chopped ginger
• 2 tablespoons vinegar
• 1 stalk lemongrass, tied in bundle
• 250 g smoked fish fillet, unboned
• 250 g pork, diced
• 250 g shrimp, deveined, skin and heads removed
• 2 cups additional coconut milk
• 2 tablespoons chili (siling labuyo or jalapeno)
• salt

Directions

1. 1

   Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.

2. 2

   Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well.

3. 3

   Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.

4. 4

   When the mixture has thickened, add the taro leaves.

5. 5

   Stir occasionally over medium heat.

6. 6

   When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling.

7. 7

   Add vinegar.

8. 8

   Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.