Laing
Laing, from above
Non vegBicol

Laing

Taro leaves slow cooked in coconut milk with chilli and shrimp paste. Silky, smoky, addictive.

60 minTime
13 gProtein each
hotSpice
Taro leaves2 chapters · 1 min read

Make it your way

Grandma's wayTaro leaves in coconut milk with pork, shrimp paste and chilli.
The original
527kcalsame
13 gproteinsame
6 gfibresame
60minutessame

Laing.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork bellydiced, optional
Garlic5 cloves
Onion1 small
Gingera thumb, julienned
Lemongrass1 stalk, bruised
Shrimp paste2 tbsp
Thin coconut milk2½ cups
Colocasia leaves (taro leaves)dried taro leaves, or fresh leaves, shredded and wilted
Thick coconut milk1 cup coconut cream
Fresh red chillies (fresh red chiles)bird's eye chillies
Green chillilong green chillies

Method

4 steps
  1. 1Render the pork in a pot for 8 minutes. Add the garlic, onion, ginger and lemongrass and cook 2 minutes, then the shrimp paste.
  2. 2Add the thin coconut milk and bring to a simmer. Lay the taro leaves on top and do not stir for 20 minutes.
  3. 3Stir gently and simmer 20 minutes more.
  4. 4Add the coconut cream and chillies and cook until thick and the oil separates.
Serve it like this

Serve in a bowl with steamed rice, alongside grilled fish or pork. A little extra chilli on top for heat lovers.

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Make it a meal

What goes with Laing: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Bicol express50 min
With a main Chicken inasal60 min
To drink Calamansi juice10 min
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