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Laing

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Ingredients

Adjust Servings:
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 Tiny sliced
5 to 7 pcs Red Chili
1 pc Onion
1/2 cup Ginger Sliced
8 cloves Garlic

Nutritional information

618kcal
Calories
12g
Carbohydrates
18g
Protein
59g
Fat
51g
Saturated Fat
108mg
Cholesterol
323mg
Sodium
801mg
Potassium
2g
Fiber
1g
Sugar
600IU
Vitamin A
12.3mg
Vitamin C
94mg
Calcium
8.3mg
Iron

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Laing

Cuisine:

Laing is a Filipino dish composed of dried taro leaves and coconut milk.

  • 1 hr 20 mins
  • Serves 8
  • Easy

Ingredients

Directions

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Preparing this Laing Recipe is simple and easy. 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.

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Steps

1
Done

Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let boil.

2
Done

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.

3
Done
20 to 30 mins

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.

4
Done
10 mins

Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.

5
Done

Pour the coconut cream into the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes.

6
Done

Transfer to a serving plate. Serve.

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