WATCH: How to Make Laing (Taro Leaves in Coconut Milk)

This Bicolano dish is easy to recreate at home!

 

Laing is a Bicolano dish made of tasty gabi (taro) leaves, creamy coconut milk, and spicy chilies. Shrimp and pork add heft to this vegetable recipe. Use this easy-to-follow recipe which uses readily-available ingredients from the grocery and market. 

 

 

 

Laing (Taro Leaves in Coconut Milk) 

 

Takes 1 Hour 

Makes 10 servings

 

6 cups coconut milk
200 grams pork belly, cut into ½-inch pieces
½ cup red onions, chopped
3 cloves garlic, minced
2 tablespoons shrimp paste (bagoong alamang)
250 grams gabi leaves, dried
250 grams small shrimps, shelled and deveined with heads and tails left on
6 cups coconut cream
1-2 bird’s eye chilies (siling labuyo), chopped
Toasted garlic chips, for garnish
Salt, to taste

1 Pour in coconut milk in a large pan over medium-high heat. Let simmer. Add pork, onions, garlic, and shrimp paste. Bring to a boil for 3 to 4 minutes.

2 Taste and adjust seasoning with salt. Add gabi leaves. Turn heat to medium-low. Allow coconut milk to reduce further until thick and gabi leaves are tender, about 15 to 20 minutes.

3 Add shrimps, coconut cream, and chilies. Cook for about 10 minutes. Taste and adjust seasoning with salt.

4 Garnish with toasted garlic, if desired.

 

 

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