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Old 07-02-2020, 10:46 PM
 
Location: Northern California
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Basically, it's dark leaf greens simmered in coconut milk with spices.
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Old 07-03-2020, 01:00 AM
 
Location: Oakland, CA
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Quote:
Originally Posted by NW4me View Post
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....
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Old 07-03-2020, 04:15 AM
 
Location: Southern New England
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Laing?

There is a good looking recipe at http://www.astigvegan.com/?s=laing

I'm thinking other greens could substitute for the taro and it would still be mighty tasty.

Last edited by LilyMae521; 07-03-2020 at 04:35 AM..
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Old 07-03-2020, 12:10 PM
 
Location: Northern California
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Quote:
Originally Posted by LilyMae521 View Post
Laing?

There is a good looking recipe at www.astigvegan.com

I'm thinking other greens could substitute for the taro and it would still be mighty tasty.
Yes, that was it -- Laing. Thank you, Lily Mae, for the memory jog!

Last edited by NW4me; 07-03-2020 at 12:26 PM..
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Old 07-03-2020, 12:22 PM
 
Location: Northern California
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Quote:
Originally Posted by jade408 View Post
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.

.
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Old 07-03-2020, 03:29 PM
 
Location: Honolulu/DMV Area/NYC
30,557 posts, read 18,055,250 times
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Quote:
Originally Posted by LilyMae521 View Post
Laing?

There is a good looking recipe at You searched for laing - ASTIG Vegan

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.
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Old 07-03-2020, 09:11 PM
 
Location: Oakland, CA
28,226 posts, read 36,781,772 times
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Quote:
Originally Posted by NW4me View Post
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!
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Old 07-13-2020, 01:30 PM
 
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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.
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Old 07-14-2020, 12:36 PM
 
Location: Oakland, CA
28,226 posts, read 36,781,772 times
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Quote:
Originally Posted by crusinsusan View Post
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.
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Old 07-15-2020, 09:49 AM
 
9,479 posts, read 12,255,563 times
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Quote:
Originally Posted by jade408 View Post
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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