Laing: Taro Leaves in Spicy Coconut Milk
Laing is a Bicolano dish of dried taro leaves slowly cooked in coconut milk with chilies, ginger and a little shrimp paste. It becomes thick, creamy and fiery, and is eaten with rice.
About Laing
Laing is a Bicolano dish of dried taro leaves cooked slowly in coconut milk with chilies, ginger and shrimp paste. It turns thick, creamy and spicy, and it is eaten with rice. Bicol is known for its love of coconut milk and chilies, and laing is one of its best-known dishes.
Taro leaves are naturally full of compounds that can irritate the throat, so they are dried or cooked for a long time. The slow simmer in coconut milk breaks them down into a thick, almost jam-like stew. It is rich, funky from the shrimp paste, and fiery.
Ingredient notes
- Dried taro leaves: the star. Dried leaves are traditional and widely sold.
- Coconut milk: use full-fat and plenty of it.
- Shrimp paste (bagoong): savory depth.
- Chilies: siling labuyo for heat.
Tips for the best Laing
- Do not stir early. Let the leaves soften in the coconut milk undisturbed so the dish does not itch in the throat.
- Simmer low and slow. The sauce should become thick and oily.
- Use fresh chilies. For flavor and heat.
- Add the shrimp paste for depth. Taste before adding salt.
- Cook until the oil separates. That signals it is ready.
What to serve with Laing
Serve with steamed rice and fried fish.
Variations and substitutions
- Vegetarian: skip the pork.
- With seafood: add small shrimp.
- Spicier: add more chilies.
- With squid: a Bicolano variation.
Storing and reheating
Refrigerate for 4 days; it improves. Reheat gently.
Frequently asked questions
Why does laing make my throat itch?
Taro leaves contain calcium oxalate, which breaks down with proper cooking. Cook it thoroughly and do not stir early.
Can I use fresh taro leaves?
Yes, but dried leaves are traditional.
Is laing spicy?
Usually yes. Adjust the chilies.
Where do I find dried taro leaves?
In Filipino groceries or online.
