Laing Recipe
A classic Filipino dish with dried taro leaves in rich, spicy coconut milk.
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.