Cooking Lucid
Laing
Dried taro leaves simmered in rich coconut milk with chili and shrimp paste. A spicy Bicolano specialty — creamy, earthy, and deeply satisfying.
Prep 10 min
Cook 30 min
Total 40 min
Serves 6
Ingredients
Step 1 — Simmer the laing
- 4 cups dried taro leaves (dahon ng gabi)
- 2 cans (14 oz each) coconut milk
- 1 onion (sliced)
- 4 garlic cloves (minced)
- 2 thumb-sized ginger (sliced)
- 3 chili peppers (sliced)
- 2 tbsp bagoong (shrimp paste)
- 1 lb pork belly (sliced, optional)
Step 2 — Serve
- Steamed white rice
Instructions
- 1
Cook the coconut base
In a pot, combine 1 can coconut milk, onion, garlic, ginger, chili, and bagoong. Bring to a simmer. Add pork belly if using and cook 10 minutes.
- 2
Add taro leaves
Stir in dried taro leaves (do not stir after adding — this prevents itchiness). Pour remaining coconut milk over the top without stirring. Simmer covered 20–25 minutes until leaves are tender and sauce is thick.
- 3
Serve
Serve over steamed white rice.
Nutrition per serving: 320 cal · 8g protein · 12g carbs · 28g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
