Laing

Ingredients:

1/3 pound large peeled shrimps, deveined

2 tablespoons minced ginger

2 tablespoons minced garlic

3 tablespoons chopped onion

3 cans ,13.5 ounces each can, coconut milk (Chaokoh brand)

3 tablespoons shrimp paste

1 piece Serrano green pepper, seeds removed, sliced

100 grams dried taro leaves

Salt and ground black pepper to taste

Instructions:

Heat a pot. Add oil and fry the shrimps for 2 minutes. Remove from pot and set aside. On the same pot, sauté ginger, garlic, onion. Pour coconut milk. Stir, then add shrimp paste. Stir thoroughly. Cover and bring to boil. Stir and add the green pepper. Stir, then add the dried taro leaves. Gently press and submerge the taro leaves. Continue cooking until taro leaves absorb the coconut milk. Simmer over low heat for 5 minutes, gently stirring occasionally. Add and stir in gently the fried shrimps. Add salt and pepper to taste. Remove from the heat. Serve and enjoy.