Laing

Laing (lah-ING)

Taro Leaves in Coconut Milk

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 390 kcal

Dried taro leaves slow-simmered in thick coconut milk with shrimp paste, chilies, and aromatics until the leaves are silky-tender and the coconut cream is deeply concentrated.

Nutrition & Info

Protein 12.0g

Carbs 18.0g

Fat 30.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ coconut ⚠ shellfish

Equipment Needed

heavy pot wooden spoon

Presentation Guide

Vessel: clay pot or deep bowl

Garnishes: coconut cream drizzle, sliced chilies

Accompaniments: steamed rice, grilled fish

Ingredients

300g dried taro leaves (or fresh, wilted)
400ml coconut milk
200ml coconut cream
2 tbsp shrimp paste (bagoong)
5 bird's eye chilies, sliced
1 onion, sliced
4 cloves garlic, minced
2 cm ginger, sliced
1 stalk lemongrass, bruised
Salt to taste

Instructions

1
If using fresh taro leaves, dry them in the sun or oven until wilted. Squeeze out excess moisture.
2
Combine coconut milk, onion, garlic, ginger, and lemongrass in a heavy pot. Bring to a gentle simmer.
3
Add dried taro leaves without stirring. Let them simmer undisturbed for 15 minutes.
4
Add shrimp paste and chilies. Continue simmering without stirring for another 15 minutes.
5
Pour coconut cream over the top and simmer 10 more minutes until sauce thickens and leaves are silky.
6
Gently fold once to combine. Season with salt. Serve with steamed rice.

💡

Did You Know?

The golden rule of cooking laing is to never stir it while the taro leaves are cooking — stirring releases calcium oxalate crystals that cause intense itching in the throat.

Chef's Notes

Equipment Tips

heavy pot
wooden spoon

Garnishing

coconut cream drizzle, sliced chilies

Accompaniments

steamed rice, grilled fish

The Story Behind Laing

Laing is the pride of the Bicol region in southern Luzon, where coconut palms and taro grow abundantly. Bicolano cuisine is famous for its love of coconut milk and chili peppers, and laing is the ultimate expression of both. The dish demonstrates sophisticated culinary knowledge — taro leaves are naturally irritating when raw, but slow cooking in coconut milk neutralizes the calcium oxalate, rendering them safe and delicious.

🕐 Traditionally enjoyed lunch or dinner, rainy season comfort food 📜 Origins: Bicolano, pre-colonial origin

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