What is your favorite part about cooking?

In my daily activities, the one that I really love is when I am cooking. Yes I do. I cook at home. I am the one that is cooking everyday except when I am at school. Although I have not really studied at some prestigious or any of the many culinary schools in the country. They say I have a natural talent in cooking, that I get from both of my parents. My papa as an specialist in Filipino dishes and my mama who has studied Chinese and Korean cuisines.

And the thing or the part that I really love about cooking is when people starts to taste and eat what I have finished and saying some good things.... And really, cooking can really get you beautiful girlfriends!! hihihihihihi...


And by the way I'll be sharing you some of my fathers favorite.. He really loves to cook Laing for us.. And we at the same time also loves to eat Laing. Especilly when it's still hot, it is really soooo spicy... Although this is not an original recipe I really like it when my father cook it for us.. I thought there is some kind of magic he is putting on it. 


INGREDIENTS FOR LAING:

• 25 pieces gabi (taro) leaves, dried and shredded
• 1/2 kilo pork; diced or thinly sliced
• 1/4 cup shrimp bagoong (shrimp paste)
• 5 cloves garlic, minced
• 2 red onions, chopped
• 2 tablespoons ginger, minced
• 5 jalapeno pepper, sliced
• 1 cup coconut cream (katang gata)
• 2 cups coconut milk (gata)
• 1/2 teaspoon monosodium glutamate (MSG)
• 2 tablespoons of oil
• 1 teaspoon salt

HOW TO COOK : 


In a casserole, sauté garlic, ginger and onions then add the pork. Then arrange the gabi (taro) leaves or just simply mix it up with the garlic and the others. Then, pour in the coconut milk (gata) but do not stir and bring to a boil then simmer for 15 minutes or until pork is tender.Add jalapeno, bagoong (shrimp paste), salt and MSG and simmer for another 5 minutes. Add more coconut milk when mixture gets too dry or if necessary. Add the coconut cream and continue to simmer until oil comes out of the cream. Serve hot with plain white rice. 

Tip :  Do not stir the ingredients while cooking to so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.