anyone know the name of this Filipino dish? (food, tomato, vinegar)
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Basically, it's dark leaf greens simmered in coconut milk with spices.
There is a cousin to this in most tropical places! Try to make it. Super good and flexible. Add a good amount of ginger, garlic, sliced onions and chili flakes - you are on the way....
There is a cousin to this in most tropical places! Try to make it. Super good and flexible.
Add a good amount of ginger, garlic, sliced onions and chili flakes - you are on the way....
I used to turn up my nose at the leafy greens (although I liked broccoli, brussel sprouts, etc.).
But after trying some laing from a food truck a few years ago, I realized that it's all in how you prepare the dish.
So today I often make a stew with collard greens or chard. I also started experimenting,
and discovered that another food I wasn't wild about (black-eye peas) tasted great when incorporated into chili.
So that meal from the food truck wasn't only a meal, but a learning experience.
I'm thinking other greens could substitute for the taro and it would still be mighty tasty.
Good to know the actual name of the dish! I always just said give me some of the "taro leaves" when ordering from a Filipino restaurant in Hawaii But that dish is SO good.
I used to turn up my nose at the leafy greens (although I liked broccoli, brussel sprouts, etc.).
But after trying some laing from a food truck a few years ago, I realized that it's all in how you prepare the dish.
So today I often make a stew with collard greens or chard. I also started experimenting,
and discovered that another food I wasn't wild about (black-eye peas) tasted great when incorporated into chili.
So that meal from the food truck wasn't only a meal, but a learning experience.
.
Nice! Similar for me. I used to hate beans. And eventually I realized I like them when paired with some sort of acid! Salsa, vinegar, citrus, salad dressing. And of course a tomato based chili works too. Now I make them often!
This week I did some kale with coconut milk, ginger, garlic, onion, chiles, and miso!
Well, I've ordered the ingredients and I'm going to give it a whirl in the next few days...but with spinach. And I'll have a knot of ginger (which I never buy) that will be rolling around in my crisper months, I'm sure. (Not a fan, but didn't want to mess with the recipe more than substituting spinach for taro leaves) I even got the black bean garlic sauce from Amazon delivered today. I don't even know what it is, but I read enough to be sparing with it.
Well, I've ordered the ingredients and I'm going to give it a whirl in the next few days...but with spinach. And I'll have a knot of ginger (which I never buy) that will be rolling around in my crisper months, I'm sure. (Not a fan, but didn't want to mess with the recipe more than substituting spinach for taro leaves) I even got the black bean garlic sauce from Amazon delivered today. I don't even know what it is, but I read enough to be sparing with it.
Since this is a long cooked/slow dish, you probably want a heftier green. Mustard, collards, or kale would work. Spinach has such a weird texture when cooked for a while.
Since this is a long cooked/slow dish, you probably want a heftier green. Mustard, collards, or kale would work. Spinach has such a weird texture when cooked for a while.
You would want to add the spinach in the last few minutes of cooking so it doesn't get weird I add spinach to stuff often as I don't enjoy eating it raw. I add it last so it has time to just start to wilt and it's fine.
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