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

Laing is a traditional dish from the Bicol region of the Philippines, made by slowly simmering dried taro leaves in coconut milk with chili, garlic, ginger, and shrimp paste.

The leaves must be fully dried rather than fresh - fresh taro leaves contain calcium oxalate crystals that cause an intense itching sensation in the mouth and throat. Once the aromatics are sauteed in coconut milk, the dried leaves are layered in and the pot is left uncovered to reduce. A critical rule in traditional preparation is to never stir the pot; stirring releases the irritants from the leaves into the liquid. As the coconut milk reduces over low heat, it concentrates into a thick, oily sauce that clings to the softened leaves. Shrimp paste contributes a deep, funky salinity, while fresh or dried chilies bring the heat that Bicolano cuisine is known for. The result is rich, spicy, and intensely savory - meant to be eaten in modest spoonfuls alongside a generous mound of steamed rice.

Ingredients

servings

IngredientAmountUnit

dried taro leaves80 gg

coconut milk500 mlml

garlic20 gg

ginger20 gg

chilies3 eaea

shrimp paste1 tsptsp

onion100 gg

cooking oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Heat

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

Control

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

Control

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

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Only dried taro leaves go into Laing, and the pot must never be stirred while the leaves cook in coconut milk.
Finish cue: Add the onion and cook for 4 to 5 minutes, stirring often, until the edges turn golden but the onion does not brown hard.
Avoid this: Avoid frequent stirring early to prevent bitterness.