Beef laing
I was planning on posting a new fried rice recipe from last night’s dinner but this laing with beef that I cooked for lunch today was so good that I figured the fried rice recipe can wait another day or two. Laing, the classic Bicolano dish with gabi (taro) leaves cooked in gata (coconut milk), is traditionally cooked with pork and shrimps. I wanted to find out how it would taste if I used beef instead. What gives laing its distinct texture is the fat from the pork and the length of the cooking time which allows the gabi leaves to become very, very soft. That meant that in making the substitution, I had to use a cut of beef that had enough fat in it. Brisket seemed like a good idea.
A little note about gabi leaves. They have to be very dry before they are cooked. Otherwise, they will make your throat itch. Normally, gabi leaves have already been sun-dried before they are sold. But, to be on the safe side, I sun dry them for a few more hours before cooking.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
11 Responses to “Beef laing”
Leave a Reply
Hello Connie!
My name is Richie and have been living here in Los Angeles with my family for almost 4 years now. I have three kids aged 13, 11 and 7.
To tell you the truth I have never ever cooked a single dish in my entire 37 year old life so when we first came here in the US we always go for take out. We finally got tired of take out so I decided I should try my hands on filipino cooking. I come from a family of good cooks. My grandma, my mom, aunties and uncles are masters of filipino cooking and I miss them a lot.
I stumbled on your site when I was searching the web for pancit canton, my first dish, and I must tell you your canton was the best. From that day on I was hooked on your website. I have tried a lot of dish from your recipes from then on and the kids now have their favorite, the classic pinoy beef steak. My mom was so proud of me when I started cooking for her during our annual Thanksgiving get together.
I would like to thank you for sharing all those recipes to pinoys like us here in the US and I pray that you continue your good work. Because of you I now have a cooking tradition that I could pass on to my kids. Thank you so much Connie and more power to you!
Richie
Van Nuys, CA
PS: I noticed you did some changes on your archive, can you pls show me how to get to the complete recipe archive?
Richie, I’m overwhelmed. And I feel so good and glad and happy. And you’re very welcome.
Ah, the changes. Had an “accident” that deleted my database. Had to reconstruct from a old backup. Still trying to being back the “old look”, including the printer friendly pages, but it may take time.
Complete archives. I will be upgrading the software in a bit and that will allow me to install a page where the complete archives can be accessed.
hi Connie!
I am a newlywed and just starting to learn how to cook. I really love browsing at your site and read all the people responses, they are very satisfied at your recipe. I am now based here in australia.My husband really love vegetable dishes specially laing back in the Phils. I really love to try your recipe but my problem is there is no gabi leaves here. My friend said that I can use spinach as replacement do you think that will work…. thanks…..
i never tried using spinach for laing, precy. but why not? the flavor of the cooked dish will probably be different but it might turn out to be something equally wonderful. don’t be afraid to experiment.
Mrs.,
I’m 17 yrs old. I’m a guy, but I cook alot and enjoy it too. I just wanted to share a recipe with you. It’s for VERY simple pancit. It’s Pancit Canton with mushrooms. Perfct for vegetarians or to eat along with beef rendang. I use the big block of pancit canton, champignon or button mushrooms(preferably fresh), oyster and hoisin sauce and kuchay. I mix the hoisin and oyster sauce half and half. Usually just the usual small bottles; half of each. The mushrooms, I slice thinly. If it’s the canned version drain it well, lest it be soggy and diluted tasting. I simmer them first with some of the hoisin-oyster misture and very little water. About a 3 is to 1 ratio. Cook the noodles as you would and when you add the water to boil it in, put half the hoisin mixture in already. This flavors the noodles til the inside I think. When most of the liquid has dried out already, mix in the rest of the sauce and the mushrooms. Let it reduce to desired state of sauciness. Take it off the heat first and then add the chopped kuchay leaves. I make a big batch of this and just leave refrigerated for easy microwaving… hope you try it out!
Hi Ernest, half hoisin and half oyster sauce sounds delicious! I will try it soon. And I think I’ll add a drizzle of sesame seed oil. Thanks.
Connie,
I can’t find gabi leaves here in US. Any suggestion what I can use to substitute?
Thanks,
Lyn.
Hi Lyn and Connie,
Spinach makes a good substitute—the result is similar to cooking fresh gabi leaves. Yes, it IS ok to cook fresh (and not dried) gabi leaves. Just make sure you cook it for a long time so that the evil needle-like crystals of calcium oxalate in the fresh leaves break down.
Still, there’s nothing like the flavor of laing made with dried gabi leaves.
Cheers,
Delia
wag kayo maglalagay kamatis sa laing,madali masira kung may matitira,pero kung gusto nu wag agad masira kung may matitira,lagyan nang isang kutsarang suka,para wag agad mapanis,
Here is CA, you can fine dried laing leaves in any filipino groceries now unlike before.
you can add tinapa(shred it)and small shrimps(not alamang ha!)…And you should wash your hands first because it’s best to eat laing with your hands than with a spoon and fork…( ^ ^ ) V, plus don’t forget to make a “sawsawan” vinegar and sili…hehhehehee…perfect!