Laing (Taro Leaves In Coconut Milk)

Laing is another authentic recipe originated from Bicol region. As I have said on my previous post(s), Bicolanos are one of the greatest cooks or chefs ever, making this dish as one of the most sought after Filipino recipe.

The main ingredient of this recipe is dried taro root (dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork on this one. But if you are health and diet conscious, the plain Laing recipe alone will be the best choice for you.

Spicy Laing With White Rice
Laing With White Rice Image By

Laing Recipe Ingredients:

* 30 pieces gabi (taro) leaves, dried and shredded
* 1/2 kilo pork, diced
* 1/4 cup shrimp paste (bagoong)
* 5 cloves garlic, minced
* 2 red onions, chopped
* 2 tablespoons ginger, minced
* 5 jalapeno pepper, sliced
* 1 cup coconut cream (kakang gata)
* 2 cups coconut milk (gata)
* 2 tablespoons of oil
* 1 teaspoon salt

Laing Cooking Instructions:

1). In a casserole, sauté garlic, ginger and onions then add the pork.

2). Mix in the gabi (taro) leaves.

3). Pour in the coconut milk (kakang gata) and bring to a boil then simmer for 15 minutes.

4). Add jalapeno, bagoong, and salt. Simmer for another 5 minutes.

5). Add the coconut cream and continue to simmer until oil comes out of the cream.

Best serve hot with plain white rice.

Republished by Blog Post Promoter

One thought on “Laing (Taro Leaves In Coconut Milk)

  1. Anonymous

    Bicol is not a province, its a region composed of 6 provinces. Laing is trully delicious, its one of my favorite dish.

Leave a Reply

Your email address will not be published. Required fields are marked *