Filipino Recipes: Easy-to-Follow Laing Recipe
Today, we are featuring another awesome Filipino dish—laing. The dish originated from Bicol and has been loved by Filipinos from around the world. The main ingredients for the laing recipe are taro leaves and coconut milk.
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Cooking laing is pretty simple. There’s no need to saute nor use cooking oil. You just have to boil the coconut milk with taro leaves on it until the leaves become soft. If you are using fresh taro leaves, make sure that you cook it thoroughly because raw gabi leaves are not safe for eating. You may opt for dried taro leaves, which are available in most supermarkets.
While cooking, constant stirring is not recommended to allow better absorption of the cream. If you don’t see floating leaves and the coco cream is becoming darker, that’s when you know the coco milk is properly absorbed.
In this particular laing recipe, we won’t be using any seasonings. Instead, we are going to use bagoong or shrimp paste for added flavor. But only add it to the dish a few minutes before you’re finished so it won’t be overcooked. While some prefer to add fish to their laing, we are going to add pork in this laing recipe.
Once cooked, you may eat it right away with a steamed rice. But it is recommended to consume the dish a day after it is prepared because laing actually is one of those dishes that taste better when they’re bahaw [not freshly cooked].
Real Pinoy Style Laing Recipe
- 1 pack (3.5 oz or 100 g) dried taro leaves
- 6 cups (3 cans) coconut milk
- 2 cups (1 can) coconut cream
- ½ cup shrimp paste (bagoong or balaw)
- ½ lb pork shoulder, thinly sliced
- 5 to 7 pieces red chilies
- 1 medium yellow onion, sliced
- ½ cup sliced ginger
- 8 cloves garlic, crushed
- Combine the coconut milk, pork, ginger, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let it boil.
- Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking at the bottom of the cooking pot.
- Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. You can gently push the leaves down so that it can absorb more coconut milk.
- Once the leaves absorb the coconut milk, stir the leaves, then continue to cook for 10 minutes.
- Pour the coconut cream into the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes more.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Watch the video below