Laing With Malunggay Leaves
Rated 5.0 stars by 4 users
Author:
Ever Supermarket
“AJI-NO-MOTO® Umami Seasoning brings out the savory-deliciousness of any kind of dish through the taste of umami.“
Ingredients
1.2 Tbsp. (7.5 ml) Oil
1 Tbsp. (12 g) Red Onion, chopped
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Global Fresh Onion Red Local 250g OR
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Sydarb Onion Red 250g
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Yesha Onion Red
2 tsps. (6 g) Garlic, minced
1/4 cup (50 g) Pork, sliced
1/2 tsp. (3 g) Bagoong, regular
1 pc. (1 g) Chilies, chopped
1 cup (200 ml) Coconut Cream
1/2 cup (100 ml) Water
2 cups (40 g) Gabi leaves, dried
1/2 cup (40 g) Malunggay leaves, fresh
1/8 tsp. (0.3 g) Black Pepper, ground
1/2 tsp. (2.2 g) AJI-NO-MOTO® Umami Seasoning
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.