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Laing A4

The first document provides a recipe for Laing, a Filipino dish made with taro root leaves stuffed with a mixture of pork, coconut, shrimp, chilies, and spices. The ingredients are listed, followed by instructions to wash and prepare the taro leaves, make the stuffing by sautéing and combining the ingredients, stuff the leaves, arrange in a casserole and pour coconut cream over top, then cook until the leaves are tender. The second document is a recipe for Lechon Kawali, a Filipino dish of crispy fried pork belly. It lists pork belly cut into cubes as the main ingredient along with garlic, onion, bay leaves, salt, pepper and oil. The instructions

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Jason Toralde
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127 views1 page

Laing A4

The first document provides a recipe for Laing, a Filipino dish made with taro root leaves stuffed with a mixture of pork, coconut, shrimp, chilies, and spices. The ingredients are listed, followed by instructions to wash and prepare the taro leaves, make the stuffing by sautéing and combining the ingredients, stuff the leaves, arrange in a casserole and pour coconut cream over top, then cook until the leaves are tender. The second document is a recipe for Lechon Kawali, a Filipino dish of crispy fried pork belly. It lists pork belly cut into cubes as the main ingredient along with garlic, onion, bay leaves, salt, pepper and oil. The instructions

Uploaded by

Jason Toralde
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Laing Lechon Kawali

Ingredients: Ingredients:

25 pieces dried taro root (dahon ng gabi) Pork


kilo pork (cut into small cubes)
3 cups grated coconut 1 kilo pork with fat (cut into chunk cubes)
2 cups water 1 head of garlic (diced)
1 big head of garlic (minced) 1 onion (diced)
2 small onions (minced) 2 laurel leaves
1 tablespoon ginger (grated) 2 teaspoons salt
cup small dried shrimps (soaked) 1 teaspoon cracked black pepper
6 pieces hot chili pepper (minced) Oil
cup alamang
3 tablespoons oil Sauce
1/4 cup vinegar
Procedure: 1/4 cup soy sauce
1. Wash dried taro root and separate leaves from stalks. 4 cloves garlic (minced)
2. Discard the prickly part of the stalk. 3 pieces chili pepper (minced)
3. Cut into 1 " Juice of 1 calamansi
4. Extract the cream from the grated coconut. 1/2 teaspoon brown sugar
5. In a pan, saut garlic, onion, ginger, pork meat and stir.
6. Add in dried shrimp, hot chili pepper, alamang, and the Procedure:
stalks. 1. Boil pork in water, salt & pepper, garlic, onion and laurel
7. Cook until stalks are tender. leaves, lower fire and let simmer until pork is tender.
8. Stuff Taro root leaf with 2 tablespoons of mixture. Wrap 2. Strain well and deep fry in hot oil until crunchy.
well. 3. In a bowl, mix all the sauce ingredients well.
9. Arrange stuffed leaves in a casserole and pour in coconut 4. Serve hot with sauce.
cream.
10. Cook until coconut cream excretes its oil and stuffed
leaves are cooked well.
11. Serve hot.

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