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.
Servings 5 people
Calories 605kcal
Cost $8
Ingredients
- 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
Instructions
- Mix the coconut milk, pork, ginger, shrimp paste, onion, and garlic in a pot. Heat and 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 to the bottom of the pot.
- Add the dried taro leaves but don't stir. Leave it alone 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 pot and add the red chilies. Stir and cook for 10 to 12 minutes more.
- Serve.
Nutrition
Calories: 605kcal
