Here is an awesome Filipino Laing Recipe just for you. Laing is a Filipino dish composed of dried taro leaves and coconut milk. It was first introduced in the province of Bicol. This dish has been very famous — it is popular within the Philippines and also outside of the country. Since the purpose of this blog is to raise awareness about Filipino Food and Recipes, I hope that this awesome dish will soon get the international credit that it deserves.
Preparing this Laing Recipe is simple and easy. As I mentioned in the video (see the video below), we do not need to sauté or use any cooking oil. simply combine the initial ingredients with the coconut milk and boil until the meat gets tender. When you add the dried taro leaves, make sure that you not stir right away. Let the leaves absorb the liquid. you will know that enough liquid is absorbed because the leaves will slowly sink and the color will be a bit darker.
We are not using any seasonings in the recipe — all we have is bagoong or balaw (shrimp paste) to add extra flavor. Aside from the taro leaves, which is the most important ingredient along with the coconut milk, I used pork for this recipe. If you want to add shrimp, feel free to do so but try to add it towards the end so that it won’t get overcooked.
Laing is best served with warm steamed rice. I also think that left over laing tastes better. What I usually do is cook laing a day before consumption. I place it in a big jar and put it in the fridge overnight. Simply transfer it in a pan or you can also microwave it to reheat before eating.
Try this Laing Recipe. Cheers!
- 3.5 oz taro leaves dried
- 6 cups coconut milk
- 2 cups coconut cream
- 1/2 cup shrimp paste bagoong or balaw
- 1/2 lb. pork shoulder thinly sliced
- 5 to 7 pieces red chilies
- 1 piece onion sliced
- 1/2 cup sliced ginger
- 8 cloves garlic crushed
- Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let 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 on 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 and then continue to cook for to 10 minutes.
- Pour the coconut cream into the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!