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.“
Ingredients
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Simply Canola Oil 1L
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Global Fresh Onion Red Local 250g OR
Sydarb Onion Red 250g
Yesha Onion Red
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Barrio Fiesta Bagoong Regular 250g
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Jolly Coconut Cream Kakang Gata 400ml
UFC Coconut Cream 400ml
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GlobalFresh Dried Laing 190g-200g OR
Sydarb Laing 190g-200g OR
Yesha Laing Dried 250g
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GlobalFresh Malunggay Leaves 90g-100g
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Allan M Black Pepper Ground 50g OR
Neph Black Pepper Ground 30g
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Ajinomoto 250g OR
Ajinomoto 100g
Ajinomoto Shaker PET 100g
Directions
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.
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. .
SEASON. Add black pepper and AJI-NO-MOTO®. Mix well. Continue to simmer until liquid has reduced and begins to render fat.
SERVE. Transfer to a serving dish. Serve and enjoy.