And here is Chef Jessie's version of Laing for Noche Buena.
Ingredients:
250 grams dried yam leaves
100 grams pork belly, cut into small strips
50 grams ginger, chopped
50 grams garlic, minced
50 grams onion, chopped
cream of 3 mature coconut (gata)
patis
12 pieces tiger prawns, deveined
siling labuyo
parsley, chopped
Procedure:
Cook pork belly in a pan with about 1 cup of water until fat is extracted. Seat aside meat.
Saute ginger, garlic and onion in pork fat.
Add coconut milk and cook until it boils.
Add yam leaves and continue cooking until half of the sauce turns to oil.
Season to taste.
Cut the back of the prawns lengthwise, leaving the tail and head intact.
Grill prawn until half-cooked.
Fill cavity of the prawns with laing.
Bake in a pre-heated oven for 5-10 minutes before serving.
Finish off with chopped parsley and siling labuyo.
the kitchen goddess