Ringo | On 08, Apr 2013
Gabi or taro is a tropical plant that is native in Southeast Asia including the Philippines. The roots of this plant is elongated and has starchy properties. The stems and leaves are hairy and when not cooked properly can cause itchy feeling and sometimes can irritate the throat.
What others don’t know is that this plant contains toxin called the calcium oxalate that can cause numbing of the body when ingested. But with the use of heat, this substance is wiped away.
One of the most popular way to cook this vegetable is Laing. Laing is one of the proud dishes that came from the Bicol Region. This is made from taro parts (roots to leaves) that is cooked with coconut milk and chilies.
Here are the ingredients:
- 3/4 kilo of gabi leaves with some young stem – shredded, remove the skin of the stem and dried under the sun
- 2-3 taro/gabi (root crop) – chopped
- 2 cups coconut milk
- 3-4 cup water
- 1/2 kilo pork – cubed
- 4 cloves garlic – minced
- 1 medium onion – chopped
- 2 siling labuyo (red chilies) – chopped
- 1 piece green chilies – chopped
- 1 teaspoon chopped ginger
- Salt and pepper to taste
- Saute garlic and onion.
- Add pork, water and ginger. Let it boil for 10 minutes.
- Add coconut milk and gabi (root crop). Let it boil for 10 minutes.
- Add salt and pepper. Make it a little salty.
- Add the siling labuyo and green chilies. Let it boil for 30 seconds.
- Add the leaves and continue to stir while boiling.
- When the leaves were already cooked remove from the fire.
- Serve and enjoy.
If you prefer a laing with more soup, I suggest that you add more coconut milk and water.