Laing With Malunggay Leaves

Ever Supermarket

“AJI-NO-MOTO® Umami Seasoning brings out the savory-deliciousness of any kind of dish through the taste of umami.“

Laing With Malunggay Leaves

Ingredients

    1.2 Tbsp. (7.5 ml) Oil

    • Simply Canola Oil 1L 

    1 Tbsp. (12 g) Red Onion, chopped

    • Global Fresh Onion Red Local 250g OR
    • Sydarb Onion Red 250g
    • Yesha Onion Red

    2 tsps. (6 g) Garlic, minced

      1/4 cup (50 g) Pork, sliced

        1/2 tsp. (3 g) Bagoong, regular

        • Barrio Fiesta Bagoong Regular 250g

        1 pc. (1 g) Chilies, chopped

          1 cup (200 ml) Coconut Cream

          • Jolly Coconut Cream Kakang Gata 400ml
          • UFC Coconut Cream 400ml

          1/2 cup (100 ml) Water

            2 cups (40 g) Gabi leaves, dried

            • GlobalFresh Dried Laing 190g-200g OR
            • Sydarb Laing 190g-200g OR
            • Yesha Laing Dried 250g

            1/2 cup (40 g) Malunggay leaves, fresh

            • GlobalFresh Malunggay Leaves 90g-100g

            1/8 tsp. (0.3 g) Black Pepper, ground

            • Allan M Black Pepper Ground 50g OR
            • Neph Black Pepper Ground 30g

            1/2 tsp. (2.2 g) AJI-NO-MOTO® Umami Seasoning

            • Ajinomoto 250g OR
            • Ajinomoto 100g
            • Ajinomoto Shaker PET 100g

            Directions

            1. SAUTÈ. In a deep pan, heat oil. Sauté onion, garlic, and ginger. Add pork and cook until it turns lightly brown. Sauté in bagoong and chilies.

            2. SIMMER. In the same pan, add coconut cream, water, and let simmer. Add in gabi leaves and malunggay leaves. Press the leaves to absorb the liquid. Let simmer for 15-20 minutes or until leaves have softened. .

            3. SEASON. Add black pepper and AJI-NO-MOTO®. Mix well. Continue to simmer until liquid has reduced and begins to render fat.

            4. SERVE. Transfer to a serving dish. Serve and enjoy.

            COOKING TIPS

              Avoid stirring the laing too much. Preferably to fold or press the leaves to soften and cook it further to avoid the itchy feeling when eating the dish. Cooking Time: 30 minutes Preparation: 10 minutes Servings: 2 serving Serving size: 1 cup (198 g)

                Good to Know Nutrition Facts

                  This dish provides 33% of the daily nutritional needs for Iron of a breastfeeding mom which is important for restoring Iron stores used during pregnancy.

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