I’ve heard that when you cook the gabi leaves, you should avoid stirring it too often to not make it itchy in your mouth. Plus you can get benefits from this because it’s a vegetable instead of using pork, shrimps, and dried fish.
The distinctive taste of gabi leaves with coconut milk is the daily fast-food in Bicol Region as coconuts are high in their local cuisine. Pieces of meat and chilies (esp. siling labuyo) are added which makes your tongue jolt enough.
Even though Luzon is being recognized by this dish, it has been preferred on menus in most restaurants around Philippines. More to the point, it has been a favorite to foreign people. And as it has all the words, Laing is everything.
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