Laing
A comforting Filipino dish made from dried taro leaves slowly cooked in coconut milk, seasoned with spices and sometimes meat or seafood.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 10 pieces dried taro leaves Use fresh if available but ensure to simmer longer.
- 2 cups coconut milk Essential for the rich flavor.
- 1 medium onion Chopped.
- 4 cloves garlic Minced.
- 1 inch ginger Optional, but adds flavor.
Seasoning
- 2 tablespoons fish sauce For a salty, umami flavor.
- 1 teaspoon black pepper Add for extra spice.
- to taste chili peppers Use siling labuyo for authentic heat.
Instructions
Preparation
- Rinse dried taro leaves gently and remove tough veins.
- Prepare the ingredients by chopping onion, garlic, and ginger.
Cooking
- Heat oil in a pot and sauté onion, garlic, and ginger until fragrant.
- Add coconut milk and bring to a simmer.
- Gently press in the taro leaves without stirring too much.
- Cover and let simmer on low heat for 40-50 minutes, adding water or more coconut milk as needed.
- Check that the leaves are soft and the coconut oil has separated on top.
Finishing Touches
- Add chili peppers and fish sauce halfway through cooking, then adjust seasoning to taste.
- Before serving, sprinkle with black pepper.
Serving
- Serve laing with steamed jasmine rice or garlic sinangag.
- Pair with sides like fried fish or bistek Tagalog for a complete meal.
Notes
Laing can be stored in an airtight container in the fridge for up to three days. It often tastes better the next day. Freezing is also possible; just portion and thaw before reheating.