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Equal parts nutritious and delicious, this Pinoy-Italian fusion recipe is great for pasta lovers of all ages.
1 Sauté the liempo in oil until golden brown. Add the shrimp and sauté for 30 seconds.
2 Add the ginger, onions, and garlic. Cook for 2 minutes. Add shrimp paste.
3 Add the gabi leaves and siling labuyo. Pour buko juice and coconut milk. Bring to simmer and cook for about 1 hour, or until the oil from the coconut milk separates itself and the sauce has been reduced. Season with MAGGI MAGIC SARAP®.
4 Pour in the coconut cream and let it simmer for 20 to 25 minutes more, until the oil separates from the coconut cream.
5 Check seasoning.
6. Add the angel hair and toss until fully coated.
7 To grill prawns, preheat a clean grill over high heat. Season the prawns with MAGGI MAGIC SARAP® and coat with oil.
8. Grill for 1-2 minutes per side.
9. Serve with Laing Pesto Pasta with grilled prawns.
Taro leaves are heart-shaped, bright to deep green and they can span over a foot in diameter. The underside of the leaves have veins that branch out from the stem. Both the veins and stem will have a purple to red hue and are often variegated. Although taro is cultivated primarily for its roots, the leaves are wholly edible and have a tender-firm and succulent texture. The flavor is subtle, offering a pleasant nuttiness with an iron finish that is comparable to the flavor of spinach.
How to Cut Onions and Garlic
How to Simmer
How to Grill
Inihaw na Tuna
Laing Pesto Pasta
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2 tbsp vegetable oil
100 g liempo, sliced
250 g shrimps or prawns, shelled and deveined
2 pcs thumb-size ginger, grated
1 pc small onion, small diced
4 cloves garlic, minced
3 tbsp shrimp paste
30 pcs large gabi leaves, cut into shreds
3 pcs siling labuyo
1 pc buko, juiced
2 cups coconut milk
1 sachet 8g MAGGI MAGIC SARAP®
250 g angel hair pasta, cooked according to package directions
6 pcs prawns, butterflied
1/2 tbsp MAGGI MAGIC SARAP®
2 tbsp vegetable oil, for grilling