Growing up, laing is not one of my most favorite food. I grew up in Marinduque, an island province in Southern Tagalog Region of the Philippines. We have an abundance of gabi – yam leaves, and coconut in our yard. Naturally, this dish is part of our diet almost weekly because it’s free.
My mother used to put either fresh seafood, cheap sardines fish, or balaw – the small shrimps. Sometimes, when she have some extra money, she’d add in cans of sardines (the irony hahaha!). No, really, that’s how it is in the province. I grew up thinking that the canned sardines was somehow more special than the fresh fish.
All that to say that this laing recipe is not really new to me. It’s a common dish in the Southern Tagalog region, with Bicol commonly mentioned as the origin of the dish.
So when Chef Jessie presented it at the Culinary Elite Cooking Class at the Maya Kitchen, I was a bit curious how she will present the laing to become an “elegant” part of her Filipino Christmas Menu since this is just common food for a lot of us. I was not disappointed – the presentation was great! I was also inspired and now, I always think of creative ways of presenting Filipino food in the table. You can definitely add this recipe to your Pinoy Christmas table and your guests will not be disappointed.
Chef Jessie’s Laing was just how we make it with the oil almost separating from the coconut milk. I loved the addition of liempo – something I have not tried before. It brought another layer of creaminess to the laing apart from the sweetish taste of coconut milk.
I wishes it was a bit spicier though – if it was me, I would add about 10 pieces of siling labuyo. On the recipe she only added 5, If I remember correctly. So add chili as you want. One curious thing however, is that Chef Jessie stirred her gabi right after cooking. I grew up cooking it with the admonition to never ever stir the gabi when it is still cooking in the kakang gata (the first part of the coconut milk), or else it will be “itchy” in the mouth. So now I’m wondering if its just an old wives tale, haha!
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The Pinay Mommy Blog
Relax Lang Mom is an everyday foodie blog for the busy Pinay mom.
My name is April. I'm a raketera mom, always busy with something and I blog about the quick, the easy, the simple. I'm here to help you relax and save your sanity!
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I’m just a regular mom like you. And like you, I know, being a mom, everyday is a battle. And it’s not a job for the weary. With this blog, I want to reach out to all the moms out there, who, inundated by the perfect mom of ads, magazines, and social media, try to be all things and ends up depleted, exhausted, unhappy, depressed.
In the search of being a perfect mom, we miss the fun of watching our kids grow, leaving our marriage and relationships unattended.
And everything becomes an unending list to check off. We produce picture perfect homes, gleamingly clean kitchen, Instagram worthy food that we forget to celebrate little successes like finally cleaning that window you’ve been meaning to clean this whole summer, or getting your husband to fix the dripping sink, or your son fixing his bed on his own without nagging.
So yes, let’s all leave that perfect mom idea behind.Learn more
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