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Spinach in Coconut Milk

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Laing (pronounced as “Lah-Eng”) is a Filipino dish of taro leaves cooked in coconut milk, ginger, and thai peppers.   It is one of my favorite vegetable dishes, and it won Andy over during our trip to the Philippines. Since we could not find taro leaves, I substituted these with spinach. The result was  delicious!

Warning: Who would have thought? There’s a Scoville Scale that measures how hot peppers are. Thai peppers are up on the heat scale. Use sparingly and make sure to wash your hands after handling.

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laingspinachresized

Print Recipe

Spinach in Coconut Milk

A play on a Filipino dish called Laing. Spinach leaves replace Laing or Taro leaves.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Cuisine: Filipino
Author: amusingmaria.com

Ingredients

  • 1/2 lb Pork
  • 1 lb Spinach
  • Ginger
  • Garlic
  • 1/2 Can Coconut Milk
  • 1 small Thai pepper

Instructions

  • Saute Garlic and Ginger
  • Add Pork and cook until brown
  • Add Coconut Milk and Thai Pepper
  • Mix in the Spinach when pork is fork tender
  • Cook until leaves have wilted

Notes

Thai peppers are high on heat, use sparingly and wash hands thoroughly after handling. Hot peppers increase in heat the longer it cooks.

Filed Under: Lunch or Dinner, Recipes Tagged With: spinach in coconut milk, spinach laing, spinach recipe

Previous Post: « Cape Charles, VA
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Reader Interactions

Comments

  1. Sophia Lorenzo Borg

    at

    Hmmm….may try this sometime, but with minced pork 🙂

    Reply
  2. Onig

    at

    Masarap din kung fish like tilapia.

    Reply

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