Laing with Hipon

Laing originated from the Bicol region of Philippines,  but is popular across the country. This is one of my favorite dishes, specially if it is cooked by my Bicolana sister in law, really yummy. Here is my version of laing try it.

Ingredients for 3-4 servings:
25 pieces dry Taro leaves (dahon ng gabi)
200 grams shrimps ( cleaned and shells removed)
1 tablespoon ginger strips
3 cloves garlic (minced)
2 red chili
2 cloves garlic (minced)
2 cups thin coconut milk (hindi kakang gata)
1 cup thick coconut milk (kakang gata)
salt to taste

Procedure:
1.Saute the ginger and garlic then add the shrimps and chilli, continue sauteing until shrimps changed color.
2.Add only the  thin coconut milk and bring to a boil. Add the taro leaves then simmer until done.
3.Add the rest of the coconut milk then simmer for 2 minutes, add salt and turn off the heat.
4. Serve anytime you want it :-).