Filipino Laing
Dried taro leaves slowly absorb coconut milk until the pot turns thick, lush and chile-warm.
About this dish
Laing is strongly associated with Bicol in the Philippines, where coconut milk and chile are prominent. Dried taro leaves are simmered patiently until fully cooked and tender; undercooked taro can irritate the mouth and throat.
Why this dish matters
Bicolano cuisine is well known for coconut milk and chile, and laing is one of its signature dishes. Versions may include pork, dried fish or shrimp paste; this version uses shrimp paste for savory depth.
Taro leaves must be thoroughly cooked. Use food-grade dried leaves intended for cooking.
Preparation notes
Agitating raw taro leaves excessively can increase irritation.
Leaves must lose all raw itchiness.
Coconut milk should become rich, not scorch.
Ingredients & detailed method
Ingredients
- 4 oz dried taro leaves
- 2 cans coconut milk
- 1 cup coconut cream
- 1 onion
- 5 garlic cloves
- 1 tbsp ginger
- 1 tbsp shrimp paste
- 2 red chiles
- Salt to taste
Method
- 1.Combine coconut milk, onion, garlic, ginger and shrimp paste; bring to a gentle simmer.
- 2.Lay dried taro leaves over the liquid without vigorous stirring.
- 3.Cover and simmer 20 minutes.
- 4.Gently fold leaves into the liquid and add chile.
- 5.Simmer uncovered 20–25 minutes with coconut cream.
- 6.Checkpoint: leaves should be completely tender with no prickly sensation and sauce thick enough to cling.
- 7.Adjust seasoning and serve with rice.
Worth finding before you cook
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