“Natong” or “laing” is a well-known dish in Bicol Region (Philippines). You are not a true Bikolano if you haven’t cooked or even tasted “natong”. So as a wife, I have to learn how to cook “natong” in order to please the craving taste buds of my husband.
It is very easy to cook “natong”. All you need is to have the main ingredients which are “natong” or “gabi” leaves, be it dried or fresh, coconut milk and pork or shrimp (or combination of both). But to make it tastier and richer, you can add up garlic, onion, ginger, salt, chili and other seasonings you desired to suit your taste. Now, you are ready to cook. First, boil coconut milk together with the pork or shrimp and other desired flavorings and seasonings in a frying pan, to bring out its distinctive tastes. Then, at boiling point add up the “natong” or “gabi” leaves and let it cook at low fire until tender . But, don’t forget the best tip “always smile while cooking” because, as they say, it somehow reflects on the taste. That’s how our “natong” or “laing” is perfectly cooked. Isn’t that easy?
Now it’s your turn to cook “natong” on your own. Good luck and enjoy cooking.. : )
