Laing (Taro leaves in Coconut Milk)

waiting for the coconut cream to turn into oil, a long process but worth the wait

I cooked Laing for the second time and yes, there's a technique and it's pretty simple. It's a dish that doesn't need any mixing at all. Not even occasionally. You just basically have to wait for the coconut cream to turn into oil and that's it, you got delicious Laing already. But wait, I still got some secrets to spill. First, it's tastier to use the cooked/sauteed shrimp fry and add the coconut cream little by little. The longer you cook it, the yummier it's gonna get and won't spoil for a long time.