By Mariel Recio
Taro Leaves in Coconut Milk (Salmon Laing)
7 steps
Prep:7minCook:45min
For this recipe, I used salmon and fried pork fat. They can also be substituted by pork and shrimp.
The sauce got thicker as the laing cooled down.
Updated at: Thu, 17 Aug 2023 13:37:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
3
Low
Nutrition per serving
Calories125.3 kcal (6%)
Total Fat8 g (11%)
Carbs7.7 g (3%)
Sugars3.9 g (4%)
Protein8 g (16%)
Sodium1026.9 mg (51%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
Instructions
Step 1
1. Fry each side of the salmon for 3 to 4 minutes on medium to high heat.
Step 2
2. Use a fork to make salmon bits and others big chunks.
Step 3
Sauté garlic and onion. Add the taro leaves. Pour 100g of coconut milk and add 3 cups of water.
Step 4
Put the fish sauce, vinegar, black pepper and chilis. Cover and let simmer.
Step 5
When sauce is drying up, add the remaining 50g of coconut milk and 1 cup of water.
Step 6
Cook for another 15 minutes on medium heat. Stir from time to time.
Step 7
Place in a bowl and top with salmon chunks, red chili and pork fat (optional). Serve hot.
Notes
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