Ingredients

  • Serves 4 people
  • 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

Laing (Taro Leaves Stewed in Coconut Milk)
Recipe Courtesy of
Asian Food Network

Laing (Taro Leaves Stewed in Coconut Milk)

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Creamy, spicy and delectable, Laing is a dish that originated from the province of Bicol in the Philippines. Dried taro leaves are stewed in spiced coconut milk but if you are unable to get dried taro leaves, you can use fresh ones - you might have to wait a day or two for them to dry out. Whether it’s for breakfast, lunch or dinner, Laing is a great dish option if you are looking to get your daily fill of nutritious greens.
  • Medium
  • 10 min
  • 25 min
  • 15 min
  • 2 steps
  • 12 Ingredients
  • Medium
  • 2 steps
  • 12 Ingredients
  • 10 min
  • 25 min
  • 15 min

Instructions

  1. Cook the coconut broth

    • Heat oil over moderate heat in a pan and saute onion, garlic, and ginger for 2 minutes.
    • Add the pork and cook for 5 minutes, until the pork is brown.
    • Pour in 1L coconut milk, and add the shrimp and fish sauce. Bring it to a boil and let it simmer for 10 minutes.
    Cook the coconut broth


  2. Add taro leaves

    • Add the dried taro leaves into the pan, cover it with a lid and cook over low heat. Allow it to simmer for 10 minutes (do not stir).
    • Remove the lid, stir briefly and add the red chilies. Let it simmer for another 5 minutes.

    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. 

     Add taro leaves


Plate and Serve!

Laing is best enjoyed immediately and you may top it off with more chilies if you want a spicier dish.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 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

    Nutrition
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