Laing
A creamy and spicy Bicolano dish made from dried taro leaves soaking in rich coconut milk, perfect for serving with rice.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Base
- 1 cup dried taro leaves Avoid fresh taro leaves as they can cause tingling.
- 2 cups coconut milk Use thick canned coconut milk for best results.
For Flavor
- 1 cup onion, chopped Adds sweetness and depth.
- 1 tablespoon garlic, minced Enhances the overall flavor.
- 1 tablespoon ginger, minced Adds warmth and spice.
- 1 tablespoon shrimp paste (optional) For an umami kick; adjust to taste.
- 1 teaspoon sili labuyo or bird's eye chili Add more for increased heat.
- 1 teaspoon salt To taste.
Instructions
Preparing Taro Leaves
- Dust off dried taro leaves gently. Break them up with your hands if they are in big sheets.
- Open a window during preparation to air out the earthy smell.
Cooking Coconut Milk
- Pour coconut milk into a big pot and heat on low. Do not rush this step to avoid splitting.
- Let coconut milk thicken, stirring occasionally.
- Add taro leaves, letting them rest on the surface of the milk to absorb moisture for a few minutes.
Adding Spices
- Once the coconut milk is warm, add the onion, garlic, ginger, and shrimp paste.
- Season with chili and adjust spices according to taste.
Serving
- Once laing is thick, serve hot with rice.
- Garish with fried garlic or chili flakes for added crunch.
Notes
Consider making laing a day ahead to deepen flavors. Leftovers keep well in the fridge for up to three days or can be frozen.