Laing
A creamy and spicy Filipino dish made with taro leaves simmered in rich coconut milk, perfect for a comforting dinner.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 2 cups taro leaves Dried if possible, fresh if necessary.
- 2 cups coconut milk Use thick coconut milk.
- 1 tablespoon ginger Sliced.
- 1 large onion Chopped.
- 4 cloves garlic Minced.
- 2 pieces chili peppers Labuyo for spiciness; adjust to taste.
- 2 tablespoons shrimp paste or dried fish Optional for added flavor.
- 200 grams pork belly Optional.
- 1 tablespoon oil For sautéing.
- to taste salt To season.
- 1 tablespoon calamansi Optional for a citrusy finish.
Instructions
Preparation
- Slice the taro leaves into small pieces and ensure they are completely dry.
- Chop the onion and garlic, and slice the ginger.
Cooking
- In a pot, pour the thick coconut milk and let it slowly bubble over low heat.
- Add the ginger, onion, and garlic. Cook until fragrant.
- Add the protein (if using) and chili peppers. Stir minimally and let it simmer.
- Gently press the taro leaves into the pot without stirring, and let them soak in the sauce.
- Cover and let simmer for about 30-60 minutes until it thickens. Add more coconut milk if it looks too dry.
- Taste and adjust seasoning with salt and calamansi, if using.
Notes
Laing tastes even better the next day. Store in a tight container in the fridge and reheat with extra coconut milk if necessary.