Laing is a beloved Filipino dish that hails from the Bicol region, known for its creamy coconut flavor and a touch of spice. Made with dried taro leaves simmered in coconut milk, this traditional recipe delivers a comforting and delicious meal that’s perfect for any occasion.
Laing Recipe :
Discover the rich and aromatic taste of Laing, a quintessential Bicolano dish. This recipe blends the earthy flavors of taro leaves with the creaminess of coconut milk and the kick of chilies, offering a truly authentic Filipino dining experience.
History of the Recipe :
Laing originates from the Bicol region in the Philippines, renowned for its love of spicy and coconut-based dishes. The dish was traditionally made as a way to use preserved taro leaves during the dry season. Over time, it became a staple in Filipino households and a symbol of Bicolano culinary heritage. The simplicity of its ingredients and the depth of its flavor have made Laing a favorite among locals and tourists alike.
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Laing Recipe
Ingredients
- 200 grms dried taro leaves
- 400 ml coconut milk
- 200 ml coconut cream
- 250 grams pork belly (optional) or shrimp
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp ginger, minced
- 2-3 bird’s eye chilies (adjust for spice level)
- 2 tbsp fish sauce
- Salt and pepper to taste
Instructions
Prepare the Ingredients :
- Soak dried taro leaves in water for 15 minutes to remove any dirt. Drain and set aside.
Cook the Aromatics :
- Heat a large pan over medium heat. Sauté garlic, onion, and ginger until fragrant.
Add Protein (Optional):
- If using pork belly or shrimp, add it to the pan and cook until lightly browned.
Simmer the Coconut Milk :
- Pour in the coconut milk and bring to a gentle simmer. Add fish sauce for seasoning.
Add the Taro Leaves :
- Gently add the dried taro leaves, ensuring they are submerged in the coconut milk. Do not stir immediately to avoid releasing itchiness.
Add Chilies and Coconut Cream:
- After 10-15 minutes, stir the taro leaves, add the chilies, and pour in the coconut cream. Simmer for 30-40 minutes until the leaves are tender and the sauce thickens.
Season and Serve:
- Adjust salt and pepper to taste. Serve hot with steamed rice.
Notes
- Avoid stirring the taro leaves too early to prevent an itchy texture.
- Use fresh taro leaves if available, but dry leaves are more authentic for Laing.
Tips for Laing Recipe :
- For a richer flavor, use freshly squeezed coconut milk.
- Add more chilies if you prefer a spicier dish.
- Store leftovers in an airtight container and reheat with a splash of water.
FAQs for Laing Recipe :
1. Can I use fresh taro leaves instead of dried?
Yes, but fresh taro leaves may cook faster and require less soaking.
2. How can I make this recipe vegetarian?
Omit the pork or shrimp and use tofu or mushrooms as substitutes.
3. How long can I store Laing?
It can be refrigerated for up to 3 days and reheated before serving.
Conclusion :
Laing is a delightful and comforting dish that showcases the unique flavors of the Philippines. Whether you’re trying it for the first time or recreating a family favorite, this recipe will bring the taste of Bicol right to your table. Pair it with steamed rice for the ultimate Filipino meal.