A special thanks to Tricia Noel for this fabulous Primed Laing recipe.
From Primed Patricia Noel
1st extraction from 2 grated coconuts (coco cream)
2nd extraction from 2 grated coconuts (coco milk)
Dried gabi leaves.
Chopped onion, garlic, ginger.
Salt and pepper, to taste
1. Place coconut milk in a pan and reduce until about half in volume. You can start seasoning mildly with salt and pepper at this point. When reduced, place dried gabi leaves together with chopped onion, garlic and ginger. Allow this to rehydrate the veggies. The dried gabi leaves should about double in size.
2. Right before taking this off the fire, add the coconut cream to make the laing richer. This should be about 1/2 to at most a cup of coconut cream, depending on how much gabi leaves you have (of course you can add more coconut cream depending on your preferred consistency). Cook the coconut cream for about 3 minutes or until the laing thickens up.
Optional: – add siling labuyo (bird’s eye chilli) before serving for heat – add cooked, peeled and deveined shrimp after adding coconut cream (because we love our DHA) – I imagine it might be good to add lemongrass to the coconut milk as well together with the onion, garlic and ginger. I’d try making this without the lemongrass first though. I like simple, clean flavors.
We get our dried gabi leaves from the Centris sunday market in Quezon City
Some of the other amazing dishes prepared by talented Chef Tricia.