Do you love magic? When we were young, we do love to see and experience magic. We’re all excited when we hear it. We’re fond to see magicians performing it. But, you can also be like the magician. You can perform better than them. You can do magic inside your kitchen. Magic Laing recipe will help you do the magic!
When my whole family once lived in Bicol, we noticed that Bicolanos love this kind of dish and their trademarks are dishes cooked in coconut milk. Bicol is famous to their Bicol express and Laing because of their fondness of the ginataan.
Magic Laing is a type of dish which is made from pinatuyong gabi, cooked in coconut milk. To make this you have to sauté the ginger, garlic and onions until it becomes fragrant. But some cooks don’t sauté the ingredients, they simply boil the coconut cream with all the meat (dilis if available too), together with the ginger, garlic and chili pepper. Some only used the first extract of coconut (but you can also include the buko juice if you wish). And then after boiling the coconut milk, add the gabi leaves, put the heat in a low temperature and let it simmer and cook for at least 30-35 minutes. Once the coconut oil comes out and incorporates with the gabi stir one time and add a teaspoon of salt and to make it more tasty add maggi magic sarap.
In cooking this kind of dish will not eat so much of your time because it takes only a few minutes and this will be ready to be served. Below are just the simple instructions on how to prepare and cook the Magic Laing. Doing the magic is now in your hands now. Try it and spread the magic at home!
- ¼ cup oil
- ¼ kilo pork belly, cubed
- 2-3 slices ginger, finely chopped
- 2 Tbsp garlic, chopped
- ¼ cup onions, chopped
- ¼ kilo shrimps or prawns, shelled,
- 2 Tbsp shrimp paste, raw
- 40 pcs gabi leaves, sliced
- 3 pcs buko juice
- ¾ cup water
- 1 sachet MAGGI MAGIC SABAW Chicken Flavor
- 3 cups coconut milk, 2nd extraction
- 3-4 pcs Red Labuyo
- 2 cups coconut cream, 1st extraction
- 1 8g sachet MAGGI MAGIC SARAP
- In a pan, heat oil. Add pork belly and cook for about 8-10 minutes. Add ginger, garlic and onions and sauté until fragrant. Put in shrimps and cook until it changes color.
- Add shrimp paste and sauté for 5 minutes. Add gabi leaves, buko juice, stock and coconut milk. Simmer for 30-35 minutes and then add coconut cream.
- Continue cooking over low heat until almost all the liquid has reduced. Season dish with MMS and simmer for 5 minutes more.