Anghang Sarap Laing with Shrimp

Ingredients for Anghang Sarap Laing with Shrimp

• 2 ounces (60 g) dried taro leaves, chopped
• 5 ounces pork shoulder, sliced into thin small pieces
• 10 medium shrimp, cleaned
• 2 packs (33 g each) Knorr Ginataang Gulay Recipe Mix
• 2 tablespoons shrimp paste (bagoong alamang)
• 4 thumbs ginger, sliced
• 2 medium onions, sliced
• 7 cloves garlic, crushed
• 10 to 12 Thai chilies
• 4 1/2 cups water
• 3 tablespoons cooking oil

How to cook Anghang Sarap Laing with Shrimp

1. 1.Combine the Knorr Ginataang Gulay Recipe Mix with 4 1/2 cups water, stir until dissolved, and set aside.
2. 2.Heat the cooking oil in a pot over medium heat, then pan-fry the shrimp for 1 minute per side. Remove the shrimp and set aside.
3. 3.Pour the prepared gata mixture into the same pot and bring it to a boil.
4. 4.Add the pork, onions, ginger, garlic, and Thai chilies. Cover and boil over medium heat for 30 minutes, or until the pork is tender.
5. 5.Stir in the shrimp paste until distributed through the sauce.
6. 6.Add the dried taro leaves, cover, and cook over low heat for 20 minutes so the leaves absorb the gata.
7. 7.Stir gently, then continue cooking for 12 to 15 minutes more, until the taro is tender and the sauce has thickened.
8. 8.Return the pan-fried shrimp to the pot, stir briefly to coat and heat through, then serve immediately with warm rice.