Filipino Laing (Taro Leaves in Coconut Milk)
Laing is a traditional Filipino dish from Bicol made with dried taro leaves slowly simmered in coconut milk with pork smoked fish chillies and shrimp paste for a rich spicy and creamy flavour
Ingredients
For the base
- 150 g dried taro leaves gabi leaves
- 400 ml thick coconut milk
- 250 ml thin coconut milk
- 200 g pork belly sliced thinly
- 100 g dried fish or smoked fish tinapa, flaked
- 4 –6 red chillies whole
- 5 garlic cloves minced
- 8 shallots thinly sliced
- 5 cm piece of fresh ginger sliced
- 2 tbsp shrimp paste bagoong alamang
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- To begin, ensure the dried taro leaves are free of grit. Do not wash directly under water to avoid itchiness; instead, wipe gently with a dry cloth. Move to preparing the cooking base.
- In a wide deep pan, combine thin coconut milk, garlic, shallots, ginger, shrimp paste, pork belly, and flaked fish. Stir well to blend the flavours. Transition to simmering.
- Bring the mixture to a gentle simmer over medium heat, allowing the pork to partially cook and the aromatics to release their fragrance. Continue for 10 minutes. Proceed to add taro leaves.
- Place the taro leaves gently on top of the simmering liquid. Do not stir at this stage to avoid releasing an itchy sap. Let them soften in the steam before mixing. Transition to slow cooking.
- Reduce the heat to low. Allow the leaves to slowly absorb the liquid for about 15 minutes. Once they have wilted and settled, you may gently press them into the sauce. Prepare for adding thick coconut milk.
- Add the thick coconut milk and whole chillies. Continue to simmer uncovered, letting the sauce reduce and thicken for another 20–30 minutes. Stir occasionally but gently to prevent breaking the leaves. Move to seasoning.
- Taste the sauce and adjust with salt and pepper to preference. If you prefer more heat, add an extra chopped chilli at this point. Transition to finishing.
- Continue simmering until the coconut milk reduces and natural oil begins to surface. The leaves should be tender, and the sauce thick and rich. Move to resting.
- Serve hot with steamed rice. Laing pairs beautifully with grilled meats or fried fish. Presentation tip: Serve in a shallow clay pot for an authentic Bicol style experience.
Nutrition
Serving: 1Calories: 696kcalCarbohydrates: 21gProtein: 22gFat: 62gSaturated Fat: 39gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 127mgSodium: 1090mgPotassium: 1060mgFiber: 4gSugar: 8gVitamin A: 2270IUVitamin C: 91mgCalcium: 138mgIron: 8mg
Tried this recipe?Let us know how it was!