Laing (Filipino Bicol Dried Taro Leaf Coconut Milk Stew)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Dried taro leaves simmer slowly in coconut milk until they collapse into a creamy, spoonable mass with a faint sheen of oil on top.
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Fully dried leaves are essential, since fresh ones can leave an itchy, prickly feeling in the mouth. It comes from the Bicol region of the Philippines and is eaten a little at a time with plenty of warm rice.
Ingredients
Instructions
- 1
Check that the 80g dried taro leaves are fully dry, with no fresh or damp patches.
Finely chop the 20g garlic, 20g ginger, and 100g onion so they cook evenly into the coconut base.
- 2
Heat 1 tbsp cooking oil in a pan over medium heat.
Add the onion and cook for 4 to 5 minutes, stirring often, until the edges turn golden but the onion does not brown hard.
- 3
Add the garlic and ginger, then cook for 1 to 2 minutes until fragrant.
Pour in the 500ml coconut milk before the aromatics stick to the bottom, scraping gently to dissolve their flavor.
- 4
Stir in 1 tsp shrimp paste and bring the coconut milk to a gentle simmer at medium heat.
Lay the dried taro leaves on top, then leave the pot unstirred for the first 15 minutes.
- 5
When the leaves look moist and have settled into the sauce, add the 3 chilies and fold gently.
Lower to medium-low heat and simmer about 10 minutes more until the coconut milk reduces noticeably.
- 6
Finish when the coconut milk is thick and slightly oily on the surface, clinging to the softened leaves.
Taste carefully, adjust with salt if needed, and serve hot with warm rice.
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