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ROVING RECIPES: Is Filipino cuisine the next food craze?

Filipino food has been overlooked or dismissed in favour of that of its neighbours, but there are rumblings in the food truck scene that it’s the next big thing.


So before that happens, let me share one of my all time favourite dishes. If you’re a fan of coconut milk, you’ll love this one.


Gabi leaves are from the taro plant and dried leaves can be purchased at Filipino stores. However, as my closest Filipino store is on the other side of Melbourne I use spinach instead. 




Side note: As a vegetarian, I leave out the pork (obviously) and replace with tofu or cauliflower steaks. I also sub the pork broth cube for some vegan fish sauce.



Courtesy of Knorr



2 tsps coconut oil

3 cloves garlic, finely chopped

1 tbsp ginger, crushed

1 pc large onion, coarsely chopped

1 cup pork, sliced

1 cup coconut milk, 2nd extraction

2 pcs long green chili

4 cups dried gabi leaves, cut into small pcs

1 pc Knorr Pork Broth Cube

1/2 cup coconut milk, 1st extraction


Before cooking this wonderful laing dish, it is important to wash the dried gabi leaves first in water several times before squeezing out the excess liquid. This is done to remove all impurities or dust particles that might have accumulated from dehydrating the leaves in the process. Once it has softened, slice into small pieces. 

You can now proceed with the next step. In a big pot, pour some oil and bring the heat into medium high. Throw in the onions, garlic and ginger and sautée for about 2 minutes or more. You know it’s time to add the pork when you smell the lovely aroma from the vegetables. Cook the pork only until it turns light brown in color. 

Then add the 2nd coconut milk extraction, long green chillies, gabi leaves and Knorr Pork Cube. Bring this to a boil until the liquid is almost dry.

Pour the last coconut extraction and cook this at low heat for about 10 minutes. There are a few rules in cooking with coconut. One: you only cook at a simmer because coconut contains cream and boiling it might break it. Two: cooking at a simmer, with the pot uncovered while stirring once in a while, will help reduce the liquid and thus make it more creamy and thick.

Laing can be paired with any fried food or eaten alone.


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Written by: Gaya Avery
Published: 17 August 2018

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