Subj : Laing (Kale In Coconut Milk)
To   : All
From : Ben Collver
Date : Mon Feb 12 2024 09:12:39

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Laing (Kale Greens In Coconut Milk)
 Categories: Filipino, Vegetables
      Yield: 4 Servings
 
      2 tb Oil
      1    Onion; diced
      4 cl Garlic; minced
      1    Fresh ginger piece (1");
           -peeled and minced
      1    Thai chili peppers; up to 2;
           -split in half lengthwise
           -with stems intact
      1 tb Fermented shrimp paste
      1 lb Kale (500 g); washed,
           -center ribs and stems
           -removed, leaves roughly
           -chopped
    1/2 c  Shrimp stock or water (125
           -ml)
  1 1/2 c  Coconut milk (375 ml)
           Salt; to taste
           Freshly ground black pepper;
           -to taste
 
  Preparation time: 15 minutes
  Cooking time: 25 minutes
  
  Heat a large wok or saute pan over high heat until a drop of water
  sizzles and evaporates on contact. Swirl the oil into the pan, and
  then add the onion and stir-fry until the pieces wilt and begin to
  lightly brown, 2-3 minutes.
  
  Add the garlic, ginger, chili peppers, and shrimp paste to the pan
  and cook until fragrant, about 1 minute.
  
  Toss the kale into the pan, and then cook and stir until the kale
  cooks down and wilts, 1-2 minutes.
  
  Pour the shrimp stock and coconut milk into the pan and stir to
  combine. Bring to a boil and then reduce heat to low and simmer,
  uncovered, until the kale is tender, 10-15 minutes. Season to taste
  with salt and black pepper. Serve with steamed white rice.
  
  Notes:
  * You can substitute shrimp paste for 1 tb fish sauce when
    adding the coconut milk and water.
  * Conventionally made with fresh or dried taro leaves.
  
  Recipe by The Adobo Road Cookbook by Marvin Gapulto, 2013
 
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