100g dried taro leaves
1L coconut milk
100g shrimp
150g pork shoulder, thinly sliced
7 pieces red chilies
1 bulb onion sliced
1 thumb-sized ginger, sliced
30ml fish sauce
8 cloves garlic, minced
30ml oil
4 bowls of rice
4 to 5 pcs chilies
| Do not stir the taro leaves during the first simmering process as it would give you a prickly sensation in the mouth if it’s not well-cooked.
Laing is best enjoyed immediately and you may top it off with more chilies if you want a spicier dish.