CHICKEN LAING PLATE

We sometimes hesitate to cook the Bicol-style binalot na "Laing" as it is sooooo meticulously time consuming.

We let's do it the easy way!!!... get a pie plate, and lay out all the ingredients in, layer by layer and microwave it!!!

Here is how:

Blend a can of coconut milk with raw garlic, onions, pepper and of course - the bagoong. You may use the traditional DAING or any pang-alat you want!.

Lay them one at a time alternately with chicken while pouring in the blended gata, as many layers as you want! Add patis to give that pinoy taste.

Then wrap the pie plate with seran wrap and microwave the layered chicken and gabi leaves for 5 minutes... wait for 3 minutes and add another 5 minutes.

Open the microwave and remove the seran wrap (carefully - it's HOT!). Let it rest so that watery gata liquid evaporates.

Then microwave another 5 minutes (without wrap)... check if you have the right darkened color of the 'gabi' leaf the way we are used to seing gabi/laing as it is. Sometimes you have to overcook the gabi leaves as that is the traditional way, but however you like it, then that's it!!!

You have just made LAING, binalot style in taste, without the knot tie-ing effort and spilling of gata all over the floor! I garnished with heart shaped tomato on the side with pepper flakes on the side.

You will see the pie plate laing on the next picture...

KAIN na!!