While Bicol takes credit as the origin of Laing, I must express that Marinduque has truly perfected this coconutty stew. Growing up on the island, I have such fond memories of feasting on the best laing under the sun.
Where Bicol adds heat alone, Marinduque takes laing to another level with the sweet saltiness of sikad sikad shells. This slightly salty and sweet seashell meat provides an irresistible twist, further awakening the senses with each savory bite. The briny ocean essence transported me straight back to my childhood beach days each time I tasted laing paired with local seafood catches.
At its core, Laing is a humble creation, combining the most common ingredients of the land -the gabi (taro) leaves literally growing under the coconut groves. The dish is a perfect marriage of textures and tastes, with the velvety smoothness of coconut milk complementing the slightly fibrous taro leaves.
The fiery kick of siling labuyo, or bird’s eye chili, adds heat to the composition, awakening the palate with each mouthful. This heat, tempered by the soothing creaminess of coconut milk, creates a delightful contrast.
Next is the sweet saltiness of the sikad sikad sea shells which elevates the regular Laing to an addicting combination. Since I was young, laing has always been paired with any available seafood and it always brings home that briny ocean taste.
Laing na Gabi with Sikad Sikad Sea Shell
Ingredients
Shopping List:
- 250g dried taro leaves
- 1 kilo (or takal) sikad sikad
- 2-3 pcs crabs (optional)
- 50g ginger, chopped
- 50g garlic, minced
- 50g onion, chopped
- 3 Thai chikles (chopped)
- Cream of 3 mature coconuts
Pantry Items:
- Salt
- Patis (Filipino fish sauce)
- Cooking oil
Tools:
- Pan
Instructions
- Clean sikad sikad by adding salt and mixing by hand to remove sands or mud. Rinse quickly with water.
- In a pan, cook dried taro leaves in 2 cup water over medium heat until leaves are soft. Drain and et aside.
- Sauté chilies, ginger, garlic and onion in oil.
- Add coconut milk and cook until boiling. Add taro leaves; cook until sauce thickens. Season with patis.
- Add sikad sikad at the very last minute. (Cooking it too long will make it hard to take out the sea shell meat.)
- You may also add other seafood at this part.
- Serve warm.
