Laing Arancini

For the Laing

• 2 tbsp oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 tbsp shrimp paste (bagoong alamang)
• 2 cups dried gabi (taro) leaves
• 2 cups coconut cream (kakang gata)
• 3 cups water
• 3–4 pcs siling labuyo (bird's eye chili)
• salt and pepper, to taste
• 2 cups cooked arborio rice

Assembly & Frying

• 1-½ cups shredded mozzarella
• 1 cup all-purpose flour
• 2 beaten eggs
• 1-½ cups panko breadcrumbs
• oil, for deep frying

Directions

• Sauté garlic and onion in oil until fragrant. Add shrimp paste. Pour in coconut milk and bring to a simmer.
• Add taro leaves (don't stir until softened to avoid itchiness). Let simmer gently until fully wilted and soft, about 30–40 minutes.
• Add coconut cream and siling labuyo. Simmer for another 10 minutes until thick and oily. Season to taste. Cool completely, then chop finely.
• To make the rice, mix cooked arborio rice with cheese while still warm so it melts. Season lightly. Fold in chopped laing—about ¾ cup. Chill mixture for 30 minutes until easy to handle.
• Scoop a heaping tablespoon of laing rice mixture, flatten slightly. Place a cube of mozzarella in the center and shape into a ball, sealing the filling. Dredge in flour, dip in egg, then roll in panko. Chill for 15 minutes to set.
• Deep fry at 170–180°C (340–355°F) until golden brown and crispy.

Filipino-Sicilian mashup: bite-sized laing folded into arancini (Chef Martin for FEATR). Ginger in the original laing is omitted here. From FEATR on Instagram.