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. 

 

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Yes, they are two different things.

 

 

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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Create these Visayan favorites for your family at home!

This laing recipe will make you go for another serving of rice!

If you think laing can only be enjoyed with rice, we say try it with noodles!

 

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