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Laing Rice Croquettas in Cream Cheese Sauce

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

 1 tbsp vegetable oil
 4 cloves garlic,minced
 1 onion, minced
 1 thumb sized ginger, minced
 2 pieces of siling labuyo sliced
 2 tbsp Fish sauce (plus more to taste)
 1 cup rice
 1 cup white wine
 100 g Taro (gabi) leaves
 1 tsp finely chopped garlic
 1 cup coconut milk
 ¼ cup of cream
 1 cup shrimp stock
For the sauce:
 1 cup cream cheese
 Salt and pepper to taste
 ½ cup cream
 calamansi (as desired)
1

Using the sear/sauté function of the Breville Multi Chef™, sauté garlic, onion, ginger and sili, until lightly browned.

2

Pour in the fish sauce and add rice. Stir until the rice is evenly coated.

3

Pour in 1 cup of wine and allow to simmer.

4

Sprinkle in the taro leaves, and pour over the coconut milk, and cream, give it a gentle stir to allow the coconut milk to wilt the taro leaves and add some stock to loosen the rice if necessary. Change the setting of the Breville Multi Chef™ into risotto and leave to cook. Stir occasionally and allow to simmer until rice is cooked, season to taste.

5

Remove the laing rice from the Breville Multi Chef™ roll it into a flour making a rice ball, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll it in bread crumbs.

6

Wash the pan of Breville Multi Chef™, dry it off then pour in a liter of vegetable oil and set to sear/sauté function.

7

When the oil is hot enough, gently drop the breaded laing balls and deep fry until brown and crisp.

8

Make the sauce by combining all the ingredients. Serve the laing croquettas with the sauce and enjoy.