Make laing with taro leaves, coconut milk, coconut cream, ginger, garlic, onion, chili, and dried fish or bagoong.
- Prep
- 20 minutes
- Cook
- 1 hour
- Total
- 1 hour 20 minutes
- Serves
- 6
- Difficulty
- Intermediate
- Cuisine
- Filipino / Bicolano
The recipe
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Before you start
Do not stir dried taro leaves too early. Let them absorb the coconut milk first to avoid itchiness and rough texture.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
In a pot, combine coconut milk, pork, garlic, onion, ginger, chili, and bagoong.
Bring to a gentle simmer.
Add dried taro leaves on top without stirring immediately.
Cover and simmer gently until leaves soften.
Stir carefully once the leaves have absorbed liquid.
Add coconut cream and continue cooking until thick and rich.
Adjust seasoning and serve hot.
Chef’s notes
Avoid strong boiling. Gentle simmering gives better texture and flavor.
Tips and variations
Add more chili for a Bicol-style spicy version.
Serve with
Serve with hot rice and fried fish.
Storage
Refrigerate up to 3 days. Reheat gently with a splash of coconut milk.
Nutrition per serving (estimated)
Estimated 320 to 480 kcal per serving depending on coconut cream and pork.
Allergens
Contains coconut and may contain seafood if using bagoong or dried fish.
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Questions
Why should I not stir taro leaves early?
Letting them soften first helps improve texture.
Can I use fresh taro leaves?
Yes, but cooking time and quantity will change.
Can I make it vegetarian?
Yes, omit pork and seafood and use mushrooms for depth.
