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Laing Recipe
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5 from 1 vote

Laing recipe: Filipino dish with taro leaves in coconut milk

The laing recipe has taro leaves cooked in coconut milk and chilis. It's a spicy vegetable dish that's widely cooked in the Bicol region of the Philippines.
Course Main Course
Cuisine Filipino
Keyword Coconut, Taro
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 5 people
Calories 605kcal
Author Joost Nusselder
Cost $8


  • 1 pack (100g) taro leaves or gabi leaves
  • 6 cups coconut milk (you can use fresh coconut milk as well)
  • 2 cups coconut cream
  • ½ cup shrimp paste (bagoong)
  • ½ lb pork shoulder thinly sliced
  • 7 pcs red chilies
  • 1 medium onion sliced
  • ½ cup sliced ginger
  • 8 cloves garlic crushed


  • Mix the coconut milk, pork, ginger, shrimp paste, onion, and garlic in a pot.
  • Heat the pot and let it boil.
  • Once the mixture starts to boil, gently stir to mix the ingredients.
  • Cover the pot and simmer for 15 to 20 minutes.
  • Make sure to stir once in a while to prevent the ingredients from sticking at the bottom of the cooking pot.
  • Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk (this takes about 20 to 30 minutes). You can gently push the leaves down so that they can absorb more coconut milk.
  • Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for 10 minutes.
  • Pour the coconut cream into the cooking pot.
  • Add the red chilies. Stir and cook for 10 to 12 minutes more.
  • Serve.


Calories: 605kcal