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Laing Recipe

“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.

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By: Vanjo Merano 10 Comments Updated: 9/13/18

This post may contain affiliate links. Please read our disclosure policy.

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“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.

Laing Recipe

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.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Laing Recipe

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
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Ingredients

  • 1 pack dried taro leaves
  • 1/2 lb. pork cut into thin strips
  • 1/2 lb. shrimp with head (optional)
  • 1/2 cup shrimp paste
  • 1 medium onion chopped
  • 6 pcs Thai chili
  • 1/4 cup ginger cut into strips
  • 1 tbsp garlic minced
  • 3 cups Coconut milk
  • 2 tbsp fish sauce
  • Salt and pepper to taste

Instructions

  • 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

Nutrition Information

Serving: 6g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. aida says

    Posted on 3/1/20 at 9:33 am

    thanks for the recipe, can i use fresh taro leaves instead of dried leaves ,,how can i cook it?

    Reply
  2. Marichu says

    Posted on 9/22/15 at 12:17 pm

    I love Laing so much. Glad I found this vid. I’m not a good cook but after seeing this, I was amazed how easy this is. I’ll try my luck this weekend. Thanks. 🙂

    Greetings from Germany.

    Reply
  3. Vanessa says

    Posted on 8/4/15 at 10:40 am

    I love the taste of LAING…. Its so delicious its my new favorite

    Reply
  4. Pinky says

    Posted on 2/20/12 at 12:02 am

    E di wag mong lutuin. Namintas ka pa!

    Reply
  5. liza says

    Posted on 1/27/12 at 8:37 am

    about cooking the LAING…i dont agree how he cooks coz he did not wash the dried taro leaves which was we dont know where do they dry that leaves…..

    Reply
  6. Leonor says

    Posted on 9/7/11 at 1:48 am

    Thanks for this. Just one question. Aside from pork,what is other alternative ? because we dont have pork here in Kuwait.

    Reply
  7. Sheryl says

    Posted on 1/26/11 at 12:07 am

    i really love Laing wish someone will cook for me♥

    Reply
  8. Dora says

    Posted on 5/11/10 at 9:18 pm

    laing is one of my favorite dish ever…thank you for posting it..

    Reply
  9. Chelle says

    Posted on 8/28/09 at 11:15 am

    i tried cooking Laing before, but the taste of dried taro leaves left me wanting. Is there a fresh alternative to the dried taro? what can possibly take its place?
    thanks in advance

    Reply
  10. Terrie says

    Posted on 7/6/09 at 5:33 am

    very nice one.. I loved the taste. Thanks a lot and keep uploading.. More Power!

    Reply

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