For this week’s LaPiS, my entry is this: Laing.
Laing (or Ginataang Gabi) is made from the leaves of the gabi (taro) plant sauteed with some gata (coconut cream) and hot peppers. The last time I had a taste of Laing was about two years ago so you can just imagine how excited I was to eat this recently at a friend’s party, hehe.
And, as we know, not only do we use the leaves of the taro plant for yummy dishes like this one, there are also many uses for its root. For one, we use the gabi root to thicken the broth of our sinigang. More importantly, and my grandma says this without batting an eyelash, when pounded to a paste, its also one of the best eye wrinkle creams you can make at home. How is that for versatility?
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