Laing (Filipino Taro Leaves in Spicy Coconut Milk)
In short: Dried taro leaves simmered in coconut milk with ginger, garlic, chilies and shrimp paste until thick, creamy and spicy, made for hot rice. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 395 kcal
Laing is a dish of taro leaves cooked slowly in coconut milk, strongly associated with the Bicol region. The leaves, dried or fresh, simmer with garlic, ginger, chilies and a spoonful of shrimp paste, often with strips of pork, until the sauce is thick and the leaves are soft and dark. Cook it until fully tender, because undercooked taro leaves can make the mouth and throat itch. Serve it with plenty of hot rice.
Instructions
- If you are using dried taro leaves, rinse them briefly and squeeze out the water. Fresh leaves only need to be torn into pieces.
- Heat the oil in a wide pot over medium heat. Fry the pork for 6 to 8 minutes, until the fat renders and the strips are golden. Add the onion, garlic and ginger and cook for 3 minutes.
- Stir in the shrimp paste and cook for 1 minute. Pour in 360 ml (1 1/2 cups) of the coconut milk and the water and bring to a gentle boil.
- Add the taro leaves and press them under the liquid. Cover and simmer on low for 20 minutes without stirring, as many cooks do, so the leaves soften evenly.
- Stir in the green chilies and simmer uncovered for 15 to 20 minutes, until the leaves are completely tender, with no firm or fibrous bits.
- Pour in the remaining coconut milk and add the bird's eye chilies. Simmer gently for 10 to 15 minutes, until the sauce is very thick and the coconut oil starts to separate and shine.
- Season with salt if needed. Serve hot with steamed rice and fried fish.
Tips
- Taste a piece of leaf before serving. If it feels even slightly scratchy in the throat, keep cooking until it is fully soft.
- For a meat-free version, skip the pork and shrimp paste, season with salt and a squeeze of lime, and add a few cubes of fried tofu for body.
Questions and answers
Where can I find taro leaves?
Dried taro leaves, called dahon ng gabi, are sold at Filipino and other Asian grocery shops. Fresh leaves are sold in some markets.
Can I use spinach instead of taro leaves?
It tastes different and cooks in about 10 minutes, but spinach in coconut milk with chilies is still good. Taro leaves give laing its deep, earthy flavor.
Why does laing make my throat itchy?
Raw taro leaves contain tiny crystals that irritate the throat. Long, thorough cooking breaks them down, so keep simmering until the leaves are fully soft.
How long does it take to make Laing (Filipino Taro Leaves in Spicy Coconut Milk)?
About 1 h 35 min in total: 20 min of preparation and 1 h 15 min of cooking.
How many calories are in Laing (Filipino Taro Leaves in Spicy Coconut Milk)?
About 395 kcal per serving, with 8 g of protein, 7 g of carbohydrates and 37 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 7 g |
| Fat | 37 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
