“Laing” (or Natong) is a spicy dish that is Coconut milk (or cream) based with dried taro leaves. This originated from the Philippine’s Bicol region (south most part of Luzon island). Because of its really great taste and budget friendly cost, this dish became well known.
Famous individuals are often imitated. This statement is also true for this dish. Different Laing versions sprung across the Philippines. While some added more ingredients, others used alternative ingredients. Even though several versions are around, the three key basic ingredients for the dish remain: Coconut milk, dried, Taro leaves, and Thai chili (siling Labuyo).
What I’m about to show you is not the original Bicol recipe. This is the recipe that I grew-up eating. I must admit that the original recipe really tasted great (especially when dried fish is present). I should have showed the original recipe but that is something that I’m not used to prepare. Since all my audience deserves the best, I decided to show this tried and tested variation. So that you can have many options, I prepared laing in many ways and featured it in this Filipino food blog. Here is another laing version that you might like. Enjoy!
Try this delicious Laing Recipe and let me know what you think.
Watch Video on How to Cook Laing
- 1 pack dried taro leaves
- ½ lb. pork, cut into thin strips
- ½ lb. shrimp, with head (optional)
- ½ cup shrimp paste
- 1 medium onion, chopped
- 6 pcs Thai chili
- ¼ cup ginger, cut into strips
- 1 tbsp garlic, minced
- 3 cups Coconut milk
- 2 tbsp fish sauce
- Salt and pepper to taste
- In a large pan, pour-in the Coconut milk and bring to a boil
- Add the garlic, onion, and ginger. Simmer for 10 minutes
- Add the pork meat and shrimp paste and stir continuously
- Put in the Thai chili and simmer for another 10 minutes
- Add the fish sauce and dried Taro leaves and simmer for 15 to 20 minutes
- Put the shrimps in and simmer for 5 minutes
- Serve hot. Enjoy