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Laing
Laing: Bicol's dried taro leaves slow-cooked in coconut milk with ginger and bird's eye chilli
Laing is the pride of Bicol, the chilli-loving region at the southern tip of Luzon. Dried taro leaves are simmered for close to an hour in coconut milk with ginger, lemongrass and siling labuyo until they collapse into a dark, creamy, spicy mass, then finished with thick coconut cream. Bicolano cooks usually add pork or dried fish and shrimp paste; this vegetarian version leans on extra ginger and a little salt and stays rich. Eat it with plain rice, often as a Friday or Lenten dish. Chef's tip: lay the leaves on top of the coconut milk and don't stir until they have soaked it up; stirring raw taro leaves early is said to leave an itchy taste.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Heat 1 tbsp coconut or vegetable oil in a wide pot over a medium heat. Fry 1 onion, 5 cloves garlic and half the 2 in ginger for 4 minutes, until soft and fragrant.
4 minStep 2: Pour in 3 ¼ cups coconut milk, add 1 stalk lemongrass and bring to a simmer. Scatter 3 ½ oz dried taro leaves (gabi) over the top in an even layer and press them down gently with a spoon so they get wet, but don't stir.
5 minStep 3: Simmer over a low heat, uncovered, for 25–30 minutes, until the leaves have absorbed most of the liquid and turned dark and soft. Common mistake: stirring before the leaves are fully soaked; that is when the scratchy taste develops.
30 minStep 4: Now stir. Add 6 bird's eye chillies (siling labuyo), 2 long green chillies (siling haba), the rest of the ginger and 1 ¼ tsp salt and cook 10 minutes more, stirring now and then, until the mixture is thick and the oil starts to separate.
10 minStep 5: Pour in ¾ cup thick coconut cream and simmer 5–8 minutes, stirring, until thick, glossy and spoonable. Taste for salt and serve warm with rice.
8 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 6 g
- Carbs
- 14 g
- Fat
- 40 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does laing take?
- About 70 minutes in total: 10 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of onion?
- 2 shallots per onion.
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