Philippines Laing (Taro Leaves in Coconut Milk)
Laing is a beloved Filipino dish from the Bicol region, known for its rich, creamy, and spicy flavors. It is made from dahon ng gabi (dried taro leaves) that are simmered in gata (coconut milk) and flavored with aromatics such as garlic, onions, and ginger. A signature characteristic of laing is the addition of chile peppers, which give it the distinctive spiciness that Bicolano cuisine is famous for. Some variations include shrimp, pork, or dried fish for added depth and flavor. The dish is traditionally cooked slowly to allow the flavors to meld and the taro leaves to absorb the creamy, flavorful sauce. Laing is typically served with steamed rice, making it a comforting and satisfying meal. Its simplicity, paired with the bold flavors of coconut milk and spice, reflects the heart and soul of Bicolano cooking and Filipino cuisine as a whole.
Recipe Servings: 5
Ingredients
Directions
- Place coconut milk, onion, garlic, and dried or smoked fish in a large pot.
- Bring mixture to a boil and then stir in the dried taro leaves.
- Cover pot with lid and let mixture boil for 10 minutes without stirring.
- Add chile peppers and salt.
- Let mixture boil until the coconut milk is almost completely gone.
- Serve laing hot with rice, if desired.
Notes
- Piri piri (bird's eye) chile peppers may be used in place of labuyo chile peppers.
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