Comments on: Laing - Two Variations

by: Marketman

Sun, 09 Nov 2008 22:59:51 +0000

bienn, normally I buy dried leaves, if you dry your own, stick fresh leaves out in HOT sun until wilted and semi-dried, not totally crisp. Bicolanos like their base leaves to be a bit moist. But keep in mind taro leaves have a mild poison in them, and the leaves must be cooked properly to get rid of it…

by: bienn c.

Sun, 09 Nov 2008 16:07:29 +0000

i’ve never done this dish before, im planning on cooking it myself. How many days should I dry the taro leaves?tnx

by: Jennifer J.

Wed, 19 Mar 2008 08:06:11 +0000

ERNIE BARTOLOME
ernie pls tell how I can contact you please please ….

by: greg fernanadez

Sat, 16 Feb 2008 10:33:10 +0000

tell me please what benifits laing have for child except being part of food.

by: brenda

Tue, 12 Jun 2007 03:33:42 +0000

i love your laing with prawns.. just looking at the pic makes me salivate. i’m a tru-blue bicolana, both parents hailed from bicol (sorsogon and naga)although its not always that we get to visit our relatives there. there is this dish that my aunts cook whenever we go out to the beach or any picnic–its called “ginataang papaya”. its unripe papaya sliced thinly and cooked in coconut milk with pork or prawns can also be substituted. the dish shld be creamy and you can add chillies or siling labuyo if you want it a little hot.