Laing (Taro Leaves in Coconut Milk) Macaroni
If you like not to eat your favorite laing with rice, why not try to add it to your favorite pasta dish. Laing is a very flavourful vegetable dish so this will complement your pasta. The usual taste of laing is spicy typical with Bicolano foods in the Philippines and somehow creamy because of the coconut milk used. Eating laing sometimes is not appealing to the eyes, but when tasted, you will love this taro leaves dish.
In this recipe, you can use the leftover laing from previous cooking or you can prepare a new one if you prefer to do so. Bottled laing is also preferred – as being used in this recipe.
- 1 cup macaroni, cooked as per package direction
- 3 tbsp laing (bottled)
- 1 tbsp tomato paste
- 2 tbsp all purpose cream
- 1 small onions, minced
- Sunflower oil to sauté
- 1 tbsp flour
- 1 cup low fat milk
- 1 cup water
- Freshly ground pepper and salt to taste
- Cook the macaroni as per package direction. Drain and set aside.
- Sauté onions in enough oil until just translucent.
- Add the flour and allow to cook for few minutes – do not brown.
- Pour in the milk and allow to thicken a little bit. If too thick, loosen up with some water added gradually until desired consistency.
- Add the laing, tomato paste and all purpose cream and mix until well blended.
- Add the cooked macaroni and allow to blend well with the sauce.
- Add some water when necessary when too thick.
- Season with salt and pepper.
- Remove from the pan and transfer into serving dish.
- You can serve this with some toasted bread on the side.